Showing posts with label vegan & vegetarian. Show all posts
Showing posts with label vegan & vegetarian. Show all posts

24 June 2017

Summer's Bounty Crustless Quiche

I signed up for my very first CSA and have been excitedly counting down to June 23, when I could pick up my first share. The farm I use provides quarter, half, and full share subscriptions. Because The Husband doesn't enjoy eating many vegetables, I went with a quarter-share which is intended to feed one person for a week. Well ...

I'm sure it does. Problem is, I also acquired a friend's full share from different farm, because she just couldn't get to it this week. It's a one-time thing and, while I'm truly thankful for all the extra produce, I'm also thankful I hadn't signed up for a half or full share because I'm a little overwhelmed as it is!



What was in my combined CSA?

  • 1 pint + 1 quart of strawberries
  • 1 large bunch of pak choi (bok choy)
  • 2 large bunches of kale
  • 1 kohlrabi
  • 1 large head of romaine
  • 1 large bunch baby spinach
  • 3 garlic scapes
  • 1 large bunch red radishes
  • 1 large bunch white radishes
  • 1 thyme plant
  • 2 ears of popcorn
  • 1 dozen cage-free eggs

It's ... a lot for us. Especially when I take into account all the produce already on hand! So I made a crustless quiche. They're simple enough to do and can easily adapt to incorporate pretty much any vegetables or cheese you like. Obviously, I used what I had on hand which included a partial bag of matchstick-cut carrots and a wrinkly bell pepper.


This is a very dense, very veggie quiche with the eggs there mostly as binder. If you prefer a more fluffy, eggy quiche then add more eggs. I like it just as it is -- a warm, cheesy slab of garden on a plate -- and it's a great way to get in some of your 5 (or 10!) a Day.


Summer's Bounty Crustless Quiche

Yield: 8

Ingredients

  • 1 Tbsp olive oil
  • 4 oz red onion, chopped
  • ½ oz garlic cloves, chopped
  • 10 oz chopped kale
  • 3 oz matchstick-cut carrots
  • 6 oz bell pepper, chopped
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 6 eggs
  • ½ cup whole milk
  • 4 oz semisoft cheese (havarti, etc), cut into pea-sized cubes
  • 1 tomato, sliced
  • 1 oz shredded Parmesan

Instructions

  1. Preheat oven to 350°F. Oil 13X9 baking dish.
  2. Heat olive oil in a large French/Dutch oven at medium heat; cook and stir onion and garlic until garlic is fragrant. Add kale, carrots, peppers, salt, and pepper. Cook, stirring occasionally, until kale is wilted and greatly reduced in volume. Spread across bottom of oiled baking dish.
  3. Whisk eggs and milk together in a bowl. Add cheese and egg mixture to baking dish. Gently mix everything together and top with sliced tomato. Scatter parmesan across top.
  4. Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in dish for 5 minutes before slicing. Serve with fruit or dressed baby greens.

18 March 2017

Oven-Baked Vegetable Quesadillas

Veggie quesadillas are a great way to use up whatever iffy vegetables you have on hand! As long as you have tortillas, cheese, and spices then the rest comes together pretty easily. Because I'm both lazy and impatient, I like to bake my quesadillas on a sheet pan (rather than one at a time in a skillet on the stove) so they're all ready to eat at the same time!

I used a mix of leftover veggie tray produce in these quesadillas -- red and green bell peppers, summer squash, zucchini, and mushrooms -- but any vegetables you like would work well. For example, when corn is in season, I've made these with leftover roasted corn on the cob, zucchini, onions, and black beans.


Because healthy eating is supposed to be the name of the game, I used Mission Carb Balance tortillas which have 19 grams of fiber per tortilla, but still taste exactly like regular flour tortillas. Some day, I'll get The Husband to eat multigrain tortillas, but for right now ... needs must.

Anyway, these quesadillas go together in a flash. The most time-consuming part is pre-cooking the vegetables and you could probably skip that if you prefer more crunch!


Just stir-fry the vegetables over high heat in a nonstick skillet with a splash of low-sodium vegetable or chicken broth until the mushrooms brown and the peppers start to blister. Then remove from heat and season with whatever Mexican or Southwestern seasoning blend you have on hand (I used Penzey's salt-free Arizona Dreaming).

Then spritz one side of two tortillas with cooking spray (or brush them with a little olive oil). Place lubricated side down on an ungreased baking sheet. Top each tortilla with the vegetables.


Add the tomatoes. I used a 10 oz can of Aldi's Casa Mamita house brand diced tomatoes with green chilies, because they're pleasantly zippy and much more of a petite cut, making them perfect for dishes where you want the tomato to blend in. I saved the remainder of the can to use later in with week in taco pizza.


And now for the delicious cheeses! I used part of a bag of Cabot's Mexican shredded cheese blend leftover from who-knows-when, but any shredded cheese you like is good. While we tend to have more cheddar than anything else on hand, I can tell you Colby-Jack and Pepper Jack work well.


Top everything with another tortilla. Spritz that tortilla with cooking spray and then pop the pan in the 450°F oven for 10 minutes or until the quesadillas look golden brown on top and a little dark around the edges.

And then gobble down the hot, cheesy, messiness and go shovel some more &#%!@?! snow.


Oven-Baked Vegetable Quesadillas

Yield: 2

Ingredients

  • 8 oz sliced assorted chopped peppers and other vegetables
  • 1 tbsp fat-free low-sodium chicken broth
  • 2 tsp salt-free Mexican or Southwestern seasoning blend
  • 4 8-inch flour tortillas
  • ½ cup well-drained canned diced tomatoes with green chilies
  • 4 oz shredded Mexican cheese blend

Instructions

  1. Preheat oven to 450°F.
  2. Stir-fry vegetables in a nonstick skillet with broth over high heat until the vegetables look blistered and mushrooms are brow. Remove from heat and season.
  3. Spritz one side of two tortillas with cooking spray. Place spritzed side down on an ungreased baking sheet.
  4. Top each tortilla with vegetables, tomatoes, and cheese.
  5. Cover with remaining tortillas and spritz tops with cooking spray.
  6. Bake at 450° for 10 minutes or until tortillas are golden brown.
  7. Cut into wedges. Serve with guacamole, if desired.

21 November 2015

Creamy Vegan White Bean & Tomato Soup

I was supposed to go to attend a workshop Friday morning and then run a bunch of errands (including much-needed grocery shopping), but my car had other ideas and chose to spend the day at Firestone. Happily, The Husband found the time to pick me up from Firestone and bring me home, so I could do useful home-based things ... and not put a chair through the television in the waiting area, which was playing nonstop daytime talk shows that just ... UGH.

So. Home! No groceries! The lunch I'd planned on eating at a twee juice cafe was obviously impossible. What could I make that would feed both of us? Soup, of course. Comforting, filling, healthful soup. Without carrots or celery, because they were still at the grocery store, unbought.

But I had beans. And garlic. And tomatoes. And vegetable broth.


I pureed half the beans with my food processor to give the soup a dairy-free creaminess. Not that we're dairy-free! I just didn't see the point in "wasting" the remaining milk for The Husband's tea. (Again, no groceries). I also used vegetable broth in this soup, because it was going to be a vegetable soup so why meat it up? I know some people don't like to use vegetable broth -- claiming it tastes "sweeter" than chicken -- but I find College Inn Reduced Sodium Garden Vegetable Broth tastes quite vegetal and is definitely not "sweet."

Anyway, this turned out to be quite a yummy dairy-free vegan bean soup. Well-seasoned, creamy, and tomato-y with just a little kick from the pepper. As with many soups, it's even better the next day so try not to eat it all at once!

Creamy Vegan White Bean & Tomato Soup

Yield: 4

Ingredients

  • 1 Tbsp olive oil
  • 4 oz chopped sweet onion
  • 3 cloves garlic, minced
  • 2 15 oz cans great Northern beans, drained and rinsed
  • 3 cups reduced-sodium vegetable broth [College Inn]
  • 14.5 oz can no-salted-added fire-roasted diced tomatoes [Muir Glen]
  • 1 Tbsp salt-free Italian seasoning blend [Penzeys Tuscan Sunset]
  • ½ oz dried parsley
  • ¼ tsp black pepper
  • Salt, to taste

Instructions

  1. Heat olive oil over medium in a large French/Dutch oven. Add garlic and onion and cook, stirring regularly, until onion is translucent and everything is very fragrant.
  2. Meanwhile, combine one can of beans with one cup of broth in a blender or food processor and puree.
  3. Add puree, remaining beans and broth, tomatoes, seasoning blend, parsley, and pepper to pot.
  4. Bring pot to a boil over high heat, then reduce heat and simmer, covered, about for ten minutes. Season with salt to taste, if desired.

05 June 2014

Plated: Cheesy Quinoa Stuffed Tomatoes

When I selected Plated's "Cheesy Quinoa Stuffed Tomatoes," I was pretty sure I was taking a big risk at it simply isn't the kind of thing The Husband would ever consider eating. Indeed, when it came down to it, I completely chickened out on serving it to him and kept all the tomatoes to myself. He was happy in his ignorance and I was in heaven. Who knew mixing quinoa with goat cheese could make it so darn delicious?!

Ingredients straight out of the box
Unwrapped ingredients
Obviously, this dish would be better in a few months when tomatoes are in season, but roasting makes most vegetables taste better and these pale, refrigerated tomatoes were no exception. They turned out juicy and flavorful and I was quite pleased to not have to share them.

I did not think the instructions for preparing the quinoa were very good -- not enough time or liquid -- so I chose to make them The Kitchn way and with low-sodium fat-free chicken broth instead of water. Other than that, the instructions were fine and I didn't have any trouble preparing this "plate."

The salad dressing was surprisingly tasty. Creamy balsamic is never something I'd ever considered and the color was a little off-putting, put the flavor was good and I'd definitely make it again. The recipe made a little more than I needed and I'll probably use the extra on that head of butter lettuce I forgot to serve with the seared salmon.

Every bite was delicious!
I had two tomatoes for lunch the day I made them and then took the others to work over the following days, packing the tomatoes separately from the (undressed) salad so they could be reheated in the toaster oven. They reheated well and made an elegant meal there in the staff room amongst the snack machines and work safety posters.

So that's my first Plated box done with and I can't wait for my next!

28 March 2012

Cooking The Books: More From The Unofficial Hunger Games Cookbook

Working my way down the list of recipes I want to make from The Unofficial Hunger Games Cookbook before it has to go back to the library next week. This third recipe I made, "Fresh From the Careers' Packs: Super Healthy Dried Fruit Quinoa Salad," is very delicious and so flagrantly healthy that I couldn't help feeling smug as I ate it. It also has a many ingredients:

IMG_3233

Ingredients: quinoa, salt, water, scallions, celery, dried cranberries, dried cherries, golden raisins sriracha, garlic powder, canola oil, lemon juice, toasted sesame oil, cilantro, almonds, shelled sunflower seeds. (The golden raisins were an optional ingredient recommended under "Tips from Your Sponsor").

IMG_3239

Sriracha, canola oil, toasted sesame oil, garlic powder, and lemon juice whisked together to make a tasty vinaigrette. (I recommend doubling up on vinaigrette as the salad was a little dry).

IMG_3241

Cooked quinoa, vinaigrette, dried cranberries, dried cherries, golden raisins, celery, and scallions mixed together.

Yummy

Serve at room temperature sprinkled with cilantro, almonds, and shelled sunflower seeds. Pretty to look at, yummy to eat.

This would be really good for breakfast, if you omitted the celery, cilantro, and scallions and used the maple vinaigrette recipe from Prim's salad.

15 March 2012

Eating the Alphabet: C is for Chickpeas

I knew I wanted to use chickpeas in this month's Eating the Alphabet Challenge and so was pleased to find Oxmoor House's "Lemony Fusilli with Chickpeas, Raisins, and Spinach" posted on myrecipes.com. This was a warm pasta salad made from whole wheat pasta, lemon juice and zest, chickpeas, baby spinach, and golden raisins. With all that yellow and green, it seemed like an excellent recipe to welcome Spring!

Lemony Fusilli with Chickpeas, Raisins, and Spinach

I made this salad twice and the second time through I changed up the amounts of seasonings (the first iteration was a bit bland) and subbed fresh goat cheese crumbles for the shredded fontina as, while fontina is a tasty cheese, I thought this salad needed a tangy-sweet creaminess to balance the lemon. Also, I really like fresh goat cheese crumbles!
Pasta With Chickpeas, Spinach, and Golden Raisins

3 cups uncooked whole wheat rotini
2 lemons
2 tablespoons olive oil
½ teaspoon crushed red pepper flakes
½ teaspoon salt
4 garlic cloves, minced
1 (9-ounce) package fresh baby spinach
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
¾ cup golden raisins
¼ cup (1 ounce) goat cheese crumbles

Cook pasta as directed.

While pasta cooks, zest lemons and squeeze juice from lemons to measure 4 teaspoons zest and ¼ cup juice. Whisk zest, juice, olive oil, red pepper flakes, salt, and garlic together in a really big bowl. Add spinach, chickpeas, and raisins; toss well. (I think you could do this an hour or two ahead of time to really let the spinach, raisins, and chickpeas pick up as much flavor from the dressing as possible).

Drain pasta and return to hot pot. Immediately add the spinach mixture, stirring until spinach wilts. Taste for salt. Serve warm sprinkled with goat cheese crumbles. Serves 4.

15 December 2011

Return of the Chestnuts

For my second foray into chestnut cookery, I made Schmooed Food's "Golden Chestnut Soup" as it looked to be an easy recipe and I had most of the ingredients on hand.

Chestnut Soup

Ingredients: roasted chestnuts, olive oil, carrots, celery, onion, fresh thyme, bay, salt, pepper, nutmeg, water.

I am so happy I made this soup! It smells heavenly and is simply ohmygoddelicous. I could happily have sat down and ate the entire pot in one sitting. I almost wished I had more chestnuts so I could make more soup! I gave a container to my vegan coworker and, days later, she is still talking about how good it was and how she might just have to acquire some chestnuts ...

Overall, I'd say Jennifershmoo's roasting instructions worked better than Martha Stewart's -- roasting at a higher temperature really made the chestnuts easier to peel. (I also found that squeezing each nut before peeling helped loosen the husk and pellicle).