Tag Archives: vegetarian

SPRING WEATHER – WINTER RECIPES

29 Saturday Apr 2017

Posted by in Beef, Recipes, Vegetables

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It’s spring in Arkansas, which means we have encountered almost every kind of weather over the past week, and experienced deeply fluctuating temperatures – enabling us to go from gloves and coat on our morning walk, to sitting outside in a tank top, sweating by mid-afternoon.

With the current heavy rainfall – causing flooding all over the area, and cooler temperatures, augmented by gloomy, grey skies – it seems appropriate to return to hearty, warming, winter dishes.

water in our basement with the heavy rainfall we are experiencing

RIGATONI WITH BEEF AND POMEGRANATE RAGU

2 tablespoons olive oil

1 pound ground beef

2 ribs celery, chopped

2 shallots, chopped

3 cloves garlic, minced

1/4 cup tomato paste

4 teaspoons finely chopped fresh rosemary

1 3/4 cups beef stock

1 cup pomegranate juice

cooked pasta for serving

1/2 cup plain yogurt for serving

In a large pot, heat 2 tablespoons of oil over medium-high. Add the beef, season with salt and pepper. Cook, stirring often, until browned, about 5 minutes. Add the celery, shallots and garlic, season.

Cook, stirring often, until vegetables soften, about 5 minutes. Stir in the tomato paste and rosemary and cook, stirring often, until fragrant, about 3 minutes.

Stir in the stock and pomegranate juice. Simmer the ragu over medium-low, stirring often, until the liquid is thickened, about 25 to 30 minutes, season.

Divide the pasta among bowls, top with the ragu and yogurt.

Enjoy!

CREAMY CHICKPEA CURRY

1 tablespoon coconut oil

1 onion, diced

1 tablespoon fresh minced ginger

4 cloves garlic, minced

2 tablespoons curry powder

1/4 teaspoon red pepper flakes

2 1/2 cups vegetable broth

2 tablespoons tamari

2 tablespoons pure maple syrup

2 tablespoons tomato paste

3/4 pound potatoes, cut into pieces

1 carrot, diced

4 cups cauliflower florets

1 (15-ounce) can chickpeas

1 cup coconut milk

1/4 cup chopped fresh cilantro, plus more for garnish

1/2 cup frozen peas

salt and freshly ground black pepper to taste

Melt coconut oil in a pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, tamari, maple syrup and tomato paste and stir.

Add potatoes and carrot, cover pot and bring to a boil. Immediately reduce the heat to a simmer.

Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk and cilantro. Stir gently to incorporate. Return to simmer and cook just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.

Remove from heat and season with salt and pepper. Serve with rice and garnish with cilantro.

Enjoy!

 

 

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SNOW DAY

11 Saturday Mar 2017

Posted by in pumpkin, Recipes

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With the light dusting of snow we experienced on Saturday, I felt justified in featuring a flourish of spectacular, temptingly delicious, warm and cozy pumpkin recipes.

the scouts remained at their campout – even with the snow

PUMPKIN PANCAKES

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled pan over medium high heat. Pour the batter into the pan, using about 1/4 cup for each pancake. Brown on both sides and serve hot.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

ROASTED PUMPKIN AND PEAR SOUP WITH GOAT CHEESE

5 cups roasted pumpkin

2 ripe pears

olive oil

1 tablespoon butter

1 onion

1 tablespoon of minced ginger

3 cups vegetable stock

salt

goat cheese to garnish

Heat oven to 425F. Core and quarter the pears, spread out on a baking sheet. Drizzle with oil and toss to coat. Roast for 20 to 25 minutes, or until soft and golden on the edges, stirring once or twice.

In a medium saucepan, heat a drizzle of olive oil and the butter over medium-high heat and saute the onion for a few minutes, until soft. Add the ginger and cook for another minute. Add the roasted pumpkin and pears and the vegetable stock. Bring to a simmer and cook for 20 minutes, or until everything is very soft. Add a big pinch of salt and puree with an immersion blender until smooth. Serve hot, sprinkled with crumbled goat cheese.

Enjoy!

SPAGHETTI SQUASH WITH CREAMY PUMPKIN SAUCE

1 spaghetti squash, halved, seeds removed

1/4 cup butter

1 shallot, chopped

3 cloves garlic, minced

1/2 to 3/4 cup cooked pumpkin

1/2 cup plain yogurt

1/2 cup cream

1 cup grated parmesan cheese

1 teaspoon white truffle oil

salt and freshly ground black pepper to taste

Heat oven to 350F. Coat a baking sheet with cooking spray.

Place the squash halves cut-side down onto the prepared baking sheet.

Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork, set aside in a large bowl.

Melt the butter in a skillet over medium heat, cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, yogurt, cream and parmesan cheese with the shallot and garlic until well combined, cook until hot. Remove from heat and serve with the spaghetti squash. Drizzle with the truffle oil, season with salt and pepper.

Enjoy!

 

SALMON QUICHE

15 Wednesday Feb 2017

Posted by in Fish, Recipes

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Whether smoked salmon or canned, fresh dill or fresh parsley, cream or evaporated milk, smoked cheddar or sharp cheddar, with crust or without – these similar yet very different and distinctive Salmon Quiche recipes are luxuriously delicious.

SALMON, SMOKED CHEDDAR AND DILL QUICHE

salmon, smoked cheddar and dill quiche

refrigerated pie crust

5 ounces cream cheese, room temperature

1/2 cup finely chopped red onion

3 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

8 ounces smoked salmon, flaked

1 cup grated smoked cheddar cheese

4 eggs

2/3 cup half-and-half

1/3 cup cream

1 tablespoon flour

Place crust in a pie dish that has been sprayed with cooking spray. Heat oven to 375F.

Combine the cream cheese, red onion, dill, mustard and plenty of black pepper in a small mixing bowl. Mash well, then dollop the mixture in the pie shell. Scatter the flaked salmon around the cream cheese. Sprinkle the cheddar cheese evenly over the top.

Whisk the eggs in a mixing bowl until frothy. Whisk in the half-and-half, cream and flour and season with salt and pepper. Evenly pour the custard into the pie shell.

Bake until the quiche has puffed a bit and the top is golden brown, about 40 minutes.

Enjoy!

Recipe adapted from Dinner Pies, Ken Haedrich, 2015

thepieacademy.com/about/

SALMON QUICHE

salmon quiche

1 (12-ounce) can evaporated milk

4 eggs

2 1/2 cups shredded cheddar cheese

8 ounces cream cheese

1/4 cup diced onion

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

2 tablespoons chopped fresh parsley

1/4 teaspoon dried sage

15-ounces canned salmon

Heat oven to 350F. Spray a 9-inch pie dish with cooking spray.

Mix evaporated milk, eggs, 2 cups cheddar cheese, the cream cheese, onion, salt and spices until smooth.

Gently mix in salmon. Pour into prepared pie dish and top with remaining cheese.

Bake until quiche has puffed and toothpick inserted into center comes out clean, about 35 minutes.

Enjoy!

Recipe adapted from allrecipes, November 2016

allrecipes.com/

EASY DINNERS FROM OUR FAMILY KITCHEN THIS WEEK

08 Wednesday Feb 2017

Posted by in main, Recipes

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DIJON CRUSTED FISH

dijon crusted fish

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon prepared horseradish

1 tablespoon lemon juice

3 tablespoons grated parmesan cheese

3 tablespoons dry bread crumbs

1 tablespoon butter, melted

4 fish fillets

Heat oven to 350F, and lightly grease a baking sheet.

In a small bowl, mix the mayonnaise, mustard, horseradish and lemon juice, stir in 2 tablespoons of the bread crumbs, and 2 tablespoons of the parmesan cheese. Arrange fish fillets on the prepared baking sheet, and spread the mayonnaise mixture evenly over the fish.

In another small bowl, mix together the melted butter, the remaining 1 tablespoon of bread crumbs and 1 tablespoon of parmesan cheese. Sprinkle over the coated fish.

Bake for 25 to 35 minutes, or until the fish flakes easily with a fork.

Enjoy!

Recipe adapted from The Northwest Arkansas Times, February 2010

www.nwaonline.com/

PEA SOUP

pea soup

3 tablespoons olive oil

1 onion, finely chopped

1/2 cup bacon, chopped

1 pound sausage

1 leek, white and pale green part only, diced

1 carrot, diced

1/2 celery root, diced

1 teaspoon marjoram

salt

1 1/2 cups dried split green peas

5 to 6 cups vegetable broth

1 potato, peeled and diced

freshly ground black pepper

Heat the olive oil in a 4-quart pot. Add the onion and leek. Cook over medium heat for about 5 minutes. Add the carrot, celery root, marjoram and a pinch of salt and stir well. Cook for a few minutes.

Pour in the broth and dried peas, stir well and cover. Bring to a boil and then lower the heat to a simmer. Cook for 20 minutes.

Meanwhile, drizzle a little olive oil in a skillet and cook the bacon and sausage until browned (my daughter is vegetarian so I served the meat on the side for the carnivores in the family to stir into their soup at the table)

Add the diced potato to the soup and stir well. Cook for another 20 minutes, add pepper and more salt to taste.

Enjoy!!

Recipe adapted from My Berlin Kitchen, Luisa Weiss, 2012

www.thewednesdaychef.com/

BEEF IN TOMATO SAUCE

beef in tomato sauce

2 pounds beef sirloin

salt and freshly ground black pepper

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 (10-ounce) can tomatoes with green chiles

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

4 carrots, chopped

Sprinkle the beef with salt and pepper. Heat oil in a large skillet over medium. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 1 minute. Transfer onions and garlic to slow cooker and return pan to high heat. Add beef and brown on all sides, about 10 minutes. Transfer to slow cooker.

Add tomatoes, tomato sauce, tomato paste and carrots to slow cooker. Cook on HIGH for 5 hours.

Remove beef and shred with two forks. Return beef to slow cooker, and cook uncovered 1 hour, or until sauce thickens.

Serve over cooked pasta if desired.

Enjoy!

Recipe adapted from communitytable.com

communitytable.parade.com/

FALAFEL SANDWICH

12 Thursday Jan 2017

Posted by in burgers and sandwiches, Recipes

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This served as a quick, convenient and delicious lunch between driving the kids to their dentist appointments and taking my youngest and his friend shopping at a local flea market.

FALAFEL SANDWICH

falafel sandwich

1 (15-ounce) can garbanzo beans

1/2 cup shredded carrots

1/4 cup chopped parsley

2 tablespoons flour

3 garlic cloves, minced

salt and pepper

4 tablespoons tahini, divided

1/2 teaspoon ground cumin

1/2 cup plain yogurt

2 tablespoons lemon juice

1 tomato

lettuce

pita bread

Heat oven to 425F.

Drain garbanzo beans and mash together with carrots, parsley, flour, 3 tablespoons tahini, 1 tablespoon of water, garlic and cumin, and season with salt and pepper.

Grease a cookie sheet with cooking spray and shape mixture into patties. Place on cookie sheet, bake for 10 minutes or until crispy, turning once.

In a small bowl, mix yogurt, 1 tablespoon tahini and lemon juice.

Top pita bread with falafel, tomato, lettuce and yogurt sauce.

Enjoy!

Recipe adapted from Parents, March 2010

www.parents.com/

CHICKPEA PUMPKIN COCONUT CURRY

19 Monday Dec 2016

Posted by in Recipes, Soups and Stews

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Usually when we choose our family Christmas Tree, I make a thermos of hot chocolate, and pour out steaming cups for each of us to sip while we peruse the freshly cut Frasier Firs and Scotch Pines. This year, changing up traditions a bit, the kids were willing to forgo the usual beverage, and stop for ice cream instead, although they refused to budge on the location we annually pick our tree from.

After having the trunk trimmed, we set it up in the living room in its stand brimming full of water, strung the colored lights, lit the fire and settled into the couches to watch a Christmas movie and enjoy a simple dinner.

Joe carrying out our 2016 Christmas Tree

Joe carrying out our 2016 Christmas Tree

 

 

CHICKPEA PUMPKIN COCONUT CURRY

pumpkin chickpea curry

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1 cup carrots, chopped

1 cup tomatoes, chopped

1 (15-ounce) can pumpkin puree

1 (15-ounce) can chickpeas, drained and rinsed

1 tablespoon curry powder

1/2 teaspoon ground ginger

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1 (13-ounce) can coconut milk

salt and freshly ground black pepper

In a large pot, heat olive oil over medium heat. Add the onion. Cook for 3 to 5 minutes, then add the garlic and cook for 1 more minute.

Add the carrots and tomatoes, stir to combine. Cook 5 to 8 minutes, until carrots become slightly tender.

Add the pumpkin, chickpeas, curry powder, ginger, turmeric, cinnamon, cayenne pepper and season to taste with salt and pepper. Pour in the coconut milk and stir until combined.

Bring to a boil, then turn the heat down and allow to simmer for 15 to 20 minutes.

Enjoy!

Recipe adapted from Emilie Eats

www.emilieeats.com/chickpea-pumpkin-coconut-curry-vegan/

 

 

QUINOA VEGETABLE MUFFINS

12 Monday Dec 2016

Posted by in Eggs, Recipes

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During this busy time of the year, these lovely little savory muffins are perfect to keep on hand for a quick snack or light meal.

QUINOA VEGETABLE MUFFINS

quinoa vegetable muffins

6 eggs

2 cups cooked quinoa

2/3 cup chopped onion

2/3 cup diced red bell pepper

2/3 cup grated unpeeled zucchini

2/3 cup fresh mushrooms, diced

1 teaspoon dried thyme

salt and freshly ground black pepper to taste

Heat oven to 400F. Line muffin cups with paper liners.

Beat eggs in a large bowl, then stir in quinoa, onion, bell pepper, zucchini, mushrooms and thyme and season with salt and pepper. Divide among prepared muffin cups.

Bake until edges brown and tops are firm to the touch, 20 to 30 minutes.

Enjoy!

Recipe adapted from allrecipes, November 2015

allrecipes.com/

 

PINTO BEAN AND CORN BURGERS

04 Monday Jul 2016

Posted by in burgers and sandwiches, Recipes

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A refreshing and flavorful alternative to a traditional burger.

PINTO BEAN AND CORN BURGERS

pinto bean and corn burgers

1 onion, finely chopped

1 clove garlic, minced

1 tablespoon olive oil

2 teaspoons cumin powder

1/2 teaspoon smoked paprika

1 to 2 teaspoons chile powder

salt and freshly ground black pepper to taste

2 (15-ounce) cans pinto beans

2/3 cup rolled oats

3/4 cup corn kernels

cornmeal as needed

hamburger buns and toppings as desired

In a medium skillet, saute onion and garlic in olive oil until softened and fragrant, about 10 minutes. Add the cumin, paprika, chile powder, salt and pepper to taste and cook, stirring, for 1 minute. Remove from heat and stir in 2 cups of the beans.

In a food processor, pulse the oats a few times and then add the sautéed onion-bean mixture. Process until well combined but still somewhat chunky.

Transfer mixture to a mixing bowl. Add the remaining cup of beans and the corn and mix well with your hands. If the mixture is too wet to form into patties, add some cornmeal.

Shape mixture into patties, chill until firm. Heat skillet over medium heat, cook patties until heated through and lightly browned.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, May 2016

www.nwaonline.com/