The Everyday Vegetarian

Zucchni Bake

noreply@blogger.com (Lyndsay) — Thu, 01 Sep 2011 04:36:00 +0000

When I think of Summer many things come to mind. Such as the smell of sunscreen and the feel of sand between your toes. The sight of bathing suits and beach towels hanging to dry in the backyard. Cherries, peaches and watermelon. And after a long day at the beach or lounging in a chair with the latest summer read you have ample time to think about what's for dinner. This is the time of year to splurge on local fruits and vegetables because they are guaranteed to taste so much better than those coming from Mexico and California. Tomatoes and zucchini are two veggies we have been eating a lot of lately.

This is one of the zucchini recipes I have tried out recently. You can serve it as a main dish like I did or as a side dish. If you are going to serve this as a main you will want to include some artisan bread and a salad or some sliced tomatoes on the side. I made my own mix of cheeses by grating up a mixture of Parmesan, Mozzarella and Havarti. I also used fresh garlic in place of the garlic powder.

Hamburger Cupcakes and Shortbread Fries

noreply@blogger.com (Lyndsay) — Mon, 27 Jun 2011 05:58:00 +0000

How cool are these cupcakes? A few weeks back we hosted a birthday party for our friend Stu. We were advised to expect 10-12 people at the most. Which is why we were quite surprised when we had about 16 guests show up! I think there was a point in the evening where we all formed a standing circle around our modest basement suite.

It turned out to be the perfect backyard pot luck with quite an array of summer foods ranging from ample trays of fresh veggies and fruits (including watermelon), pasta salad, cornbread, chips and dip, meatballs and sausage rolls among many other dishes. Last but not least were the hamburger cupcakes and shortbread fries that Stu's loving wife Rachel laboriously created.

A game of bocce ball followed by the near destruction of a neighborhood tree (there may or may not have been a few monkeys trying to free a lost Frisbee) it went off without a hitch. This was certainly one party where one could say "more the merrier" was in fact the most truthful way to sum up the evening.

Roasted Yam and Red Lentil Curry Soup

noreply@blogger.com (Lyndsay) — Mon, 04 Apr 2011 05:51:00 +0000

This soup started off as an idea and quickly morphed into a really great recipe. I think I changed direction about three times while making this soup. I realized that one yam was not going to make a very substantial recipe so I decided to add one cup of red lentils simply because that's all I could think of at the time. I'm glad I did however as it turned out really good in the end.

Work has been very busy for me lately so Mike has stepped up to act as head chef in our kitchen for the past couple of weeks. I would have overdosed on grilled cheese sandwiches if it weren't for him. During this time, I have witnessed Mike doing some very comical things that I absolutely must share with you! I wish I had some of these moments on video:

Recap 1) Mike is broiling bread on parchment paper, bread is still not browning so Mike takes things into his own hands... Mike is holding pan closer to broiler... parchment catches fire! Lyndsay can't stop giggling because Mike is now blowing out flames!

Recap 2) Lyndsay and Mike are planning on making a quick puff pastry tart with roasted tomatoes and goat cheese....Mike notices puff pastry is frozen in freezer... he quickly finds a solution when spotting a notation on the box which states that you can defrost in microwave for 2 minutes on low...Mike forgets to change temp to low an instead of defrosting he actually melts the dough...Lyndsay having a giggle fit but trying to be supportive at the same time.... Mike on his way out the door to buy more puff pastry!

Recap 3) Mike is making no stir risotto. He has read about this concept in "Cooks Illustrated" and wants to wow Lyndsay with this new revelation! Mike has everything in place and everything seems to be going well. He has now added the liquid to the arborio rice, stirred once as directed and covered with lid. Mike is now sitting down with Lyndsay filling her in on how he is about to wow her with this very simple risotto recipe in hopes that she will never have to complain again about the labors of making risotto... Lyndsay notes that something is burning... Mike also notices this.... Mike checks on risotto which appears to be burning to the bottom of the pan... so much for no stirring! *I must note that this turned out to be one of the best risottos I have ever had, I think Mike just needed to turn the heat down as he was using a dutch oven.

1 large yam, diced
6 cloves garlic
fresh ground salt and pepper
1 large sweet onion
2 celery stalks, diced
1 apple, cored and diced
2 tsp curry powder
1/2 tsp coriander
1/2 tsp tumeric
1.2 tsp cumin
1 cup red lentils
4 cups vegetable broth

Toss diced yam and garlic cloves with a enough olive oil to coat and pour into a large roasting pan. Sprinkle lightly with fresh ground salt and pepper. Bake at 400° until fork tender, about 20 minutes.
Meanwhile, in a large dutch oven, saute onion and celery in 1 tablespoon of butter until the onion begins to caramelize, about 10-15 minutes (use medium heat otherwise you will burn the onion instead of caramelizing). Add the diced apple during the last 5 minutes of cooking.
Stir in curry powder, coriander, turmeric, cumin and lentils and cook stirring constantly for one minute. Scrape in yam and any bits stuck to the roasting pan and immediately pour in broth, bring to a boil. Reduce heat to a simmer and cook uncovered for about 30 minutes.
Puree soup with a hand held blender. I would also recommend straining this soup through a fine mesh strainer or by using a food mill as I did. Add water if the consistency of your soup is too thick and salt to taste.
Serve soup with Naan bread and toasted pumpkin seeds.

Note: This soup would also be nice with the addition of coconut milk.

Barley Stuffed Cabbage Rolls

noreply@blogger.com (Lyndsay) — Sun, 06 Mar 2011 22:13:00 +0000

Well friends, I have been revisiting quite a few of my favorite recipes recently so have not had too many new ideas to post. However I did try out this new cabbage roll recipe that I was able to spice up and turn into a recipe worth keeping.

I don’t come across too many recipes that require pot barley so I was eager to see how this would turn out. I might suggest adding some grated carrot or replacing the scallions with a diced medium onion to increase the flavor. Also if you do not partially drain the tomatoes you are going to have a soupy mess like I did!

The easiest method I have found for removing cabbage leaves is to cut out the butt of the cabbage and to steam the head in boiling water and gently remove each leave with a pair of tongs.

12 medium cabbage leaves
4 cups water
1/2 cup pearl barley
2 tbsp chopped Italian parsley
2 garlic cloves, minced
4 cups canned diced tomatoes, partially drained
4 tbsp red wine vinegar
1/2 tsp dried oregano and basil
1 large zucchini, diced
3 scallions, sliced
1 cup cottage cheese
1 cup mozzarella cheese, grated (optional)
1/2 cup Parmesan, grated
1 tbsp brown sugar
fresh ground salt and pepper

Bring the measured water to a boil in a medium pot. Add the barley, cover and simmer for 45 minutes, until the liquid has been absorbed.
Meanwhile, preheat the oven to 375°. Place two cups of tomatoes, garlic, 1tbsp parsley, vinegar, oregano and basil into a food processor and process until smooth.
Heat 1 tbsp grapeseed oil in a large frying pan. Add the zucchini and the remaining parsley and cook, stirring frequently, for 3 minutes. Add the scallions and cook briefly, then add the tomato puree mixture. Cook until heated through.
Add the cooked barley to the tomato and zucchini mixture and season to taste with salt and pepper. Remove from heat.
Lightly brush a baking dish with oil. Place a few teaspoons of cottage cheese onto a cabbage leaf followed by a spoonful of the barley mixture and finish off with a sprinkle of mozzarella cheese. Tuck in sides and roll up and place seam down in baking dish. Repeat with remaining cabbage leaves.
Sprinkle the brown sugar over the cabbage rolls and pour remaining tomatoes on top and sprinkle with Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake for another 5-10 minutes or until cheese has melted.

Gluten-free Brownies

noreply@blogger.com (Lyndsay) — Wed, 16 Feb 2011 05:56:00 +0000

I have a perfectly good excuse for not posting my Valentines dessert on Valentine’s Day! Instead of a romantic dinner with our boyfriends my friend and I treated each other to the “Death by Chocolate” buffet at the Bengal Lounge. Which was absolutely out of this world amazing! I believe I fell into a sugar comma last night and am happy to report that I somehow managed to wake up this morning. Imagine the most decadent, gourmet chocolate desserts with the highest quality ingredients from around the world and you will be where I was last night!

Speaking of decadent chocolate desserts....these brownies are to die for! These are pretty much the best brownies I have ever had. They have a fudgy melt in your mouth consistency that is sure to please your friends especially those with gluten allergies. If you were serving these as an after dinner dessert you could dress them up with a drizzle of berry compote and a scoop of vanilla gelato. You would be crazy not to make these!

Meat and Potatoes

noreply@blogger.com (Lyndsay) — Fri, 04 Feb 2011 05:19:00 +0000

I am often asked If I ever crave meat or more specifically a nice, juicy steak. The answer to that question is YES! I know I might be looked down upon in the vegetarian community for saying this but I feel that life is too short to deprive yourself from what your body is asking for. My blog is based on the premise that anyone and everyone can cook vegetarian dishes on a daily basis. You don't need to have a vegetarian friend show up for dinner to finally embrace a meal without meat. I think that incorporating more vegetarian dishes into your week not only makes for a healthier lifestyle but a healthier planet. Since I have embraced vegetarian cooking I find myself craving meat less and craving some of my favorite vegetarian recipes more and more often. With that said I will admit that when I can't seem to get steak of my mind I will go ahead and eat that steak (feel bad about it) and carry on with life! I consider myself to be mostly vegetarian since 93% of the food I eat does not include meat.

I titled this post "Meat and Potatoes" because that's exactly what this dish poses as. The patties are actually chickpea patties from my favorite cookbook "Veganomicon" drizzled with an outstanding mushroom gravy which I have provided below and completed with a side of parmesan garlic roasted potatoes. I recommend baking not frying the patties as I have tried both methods and find the baked version to be far better then the fried.

Mushroom Gravy

1 cup vegetable broth
2 tbsp flour
1 shallot, finely diced
2 cups cremini mushrooms, thinly sliced
1 garlic clove, minced
1/2 tsp dried thyme
1/4 tsp dried sage
pinch of freshly ground salt and pepper
2 tbsp cooking sherry

Mix the flour into the broth until dissolved and set aside.
Heat 1 tbsp grapeseed oil in a medium frying pan over medium-high heat.
Sauté shallot in frying pan, until translucent. Add the mushrooms and sauté until tender.
Add the garlic, thyme, sage, salt and pepper and sauté for another minute.
Deglaze the pan with sherry and cook until most of the liquid has evaporated.
Stir in broth and turn down heat to medium and cook until sauce thickens, about 5 minutes.

Rustic Tomato Tarts

noreply@blogger.com (Lyndsay) — Mon, 24 Jan 2011 05:25:00 +0000

These tarts are addictive! We were first treated to these tarts by our good friends Rachel and Stu who always impress us with super yummy vegetarian dishes. This is yet another recipe from the "White Water Cooks - At Home" by Shelley Adams so you will have to borrow or purchase the recipe book to try out this recipe. I will however reveal that this recipe includes tomatoes, goat cheese, fresh basil and Parmesan on a tart that is by no means healthy - consisting largely of butter, sour cream, flour and cornmeal for an added crunch factor. But oh so yummy!

I highly recommend this recipe if you are looking for an impressive but easy appetizer or paired with a mixed green salad and a chilled glass of your favorite white wine! Now that asparagus is coming into season I am committed to trying this tart with asparagus and fontina as recommended by Shelley.

Winter Chestnut Stew

noreply@blogger.com (Lyndsay) — Thu, 13 Jan 2011 05:50:00 +0000

This one is for you Frank!

I finally got around to making this recipe. I have been eying it up for quite some time. I have never found vegetable stews to be very gratifying but this one intrigued me because I figured the chestnuts would be the missing ingredient. Turns out I was right! I am happy to report that my first experience with chestnuts has been a positive one. They have a really nice texture and a slightly sweet, nutty flavor that perfectly complements root vegetables.

Next time I make this stew however I intend to pump up the vegetables and flavor by adding some parsnips, turnips, carrots, celery and perhaps a splash of Worcestershire or at the very least soy sauce to pump up the umami flavor. The addition of the roasted garlic is a must.

Lime Pistachio Cookies

noreply@blogger.com (Mike) — Fri, 24 Dec 2010 20:52:00 +0000

All my gifts are wrapped. My holiday baking is complete. Cards have been delivered and I've decided to let go of any hope of completing my remaining Christmas crafts until next year. My only remaining task is to pack everything into our vehicle so we can share the holiday with my family up island.

I decided to throw in a few non-traditional cookies into my cookie boxes this year. This particular recipe was one of them that went over very well. I have made many a different citrus cookies but this one with the pistachio's is by far my favorite.

The nice thing about making refrigerator cookies is that you can whip up the dough and chill for up to 3 days before baking. Since I stuck to making mostly refrigerator cookies this year I was able to make quite a variety by having 4 different base doughs in my fridge. This concept was outlined in the 2010 December issue of Martha Stewart Living. Once you make up the doughs (vanilla, chocolate, citrus and spice) you divide up the doughs and add ingredients like cherries and pistachios to make "Chocolate Cherry Pistachio" cookies or "Vanilla Chocolate Marble with Crushed Peppermint". There are so many different flavor combination's that I advise you stick to just a few otherwise you will become overwhelmed and find yourself in over your head, which is what you are trying to avoid!

A Merry Christmas and Happy Holiday's to you all! Remember, calories don't count in December!

Chile Cornmeal Crusted Tofu and Mexi Rice

noreply@blogger.com (Lyndsay) — Mon, 13 Dec 2010 07:02:00 +0000

December is a chaotic month. It feels like no matter how soon I start my Christmas shopping, crafting and baking, I am always running behind. Every year I am in this big scramble the week before Christmas and every year I vow to start earlier next year! I don’t know why we do this to ourselves! It’s kind of like we all have this need or desire to create the perfect holiday. From home baking and decorating, to the holiday feast and outdoor lights, we only have one chance every year to wrap up December with a big, beautiful bow and call it Christmas.

So although I continue to cook on a weekly basis, I have been finding it difficult to find the time to photograph and document new recipes. I am being very choosy with the recipes I share with you. This particular dish has the perfect balance of spice paired with a zingy lime flavor. The tofu portion of this recipe is from the Veganomicon cookbook and I still can't believe how well the cornmeal crust turned out. I opted to serve the tofu with a rice dish I created to mirror the flavors of the Veganomicon recipe. You can bump up the spice with a pinch of cayenne or you can leave out the jalapeno pepper if you prefer to keep the spice mild.

Mexi Rice

4 cups cooked brown rice
1 medium onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, minced
1 tbsp chili powder
1 tsp ground cumin
2 tbsp tomato paste
1 cup cooked black beans
1/2 cup salsa
1 tbsp lime juice
1/2 cup chopped cilantro
salt and pepper to taste

In a wok or large frying pan, saute onion and green bell pepper in a few tablespoons of grapeseed oil until onion turns translucent. Add garlic and jalapeno and fry for another minute.
Stir in chili powder, cumin, tomato paste, black beans, rice and salsa. Heat through.
Before serving, stir in cilantro, lime juice and season with salt and pepper.

Roasted Red Pepper and Fire Roasted Tomato Soup

noreply@blogger.com (Lyndsay) — Tue, 30 Nov 2010 04:02:00 +0000

Cozy is the word that comes to mind when I think of this time of year. The shortened days and occasional snow or rain fall entices me to waste little time getting home. All I want to do is snuggle up and be cozy! I don't know what cozy means to you but to me it means wrapping up in warmth both inside and out. A warm blanket and cup of tea come to mind.

I also like this time of year because I feel like I can get away with my second favorite thing...engrossing myself in a good book. I often feel guilty about the amount of time I spend reading. I know I should probably exercise more or at least do something productive! But I just can't help myself. I love, love, love to escape into books. I'm a bit of a type cast when I comes to the bookworm stereotype.

So anyways, back to my number one favorite thing. Since soup is a nice cozy food I find myself making a pot about twice a week these days. I ended up adapting the original recipe to the point that I can proudly and confidently call this recipe my own. I have to say this is one of the most pleasing soups I have had in a long time. The sweet flavor of the roasted red peppers paired with the smokey flavor of the fire roasted tomatoes makes for perfect harmony.

1 carrot, peeled and chopped
1 shallot, chopped
1 medium onion, chopped
2 garlic cloves, minced
one 14 1/2 ounce can fire roasted diced tomatoes
one 14 1/2 ounce can diced tomatoes
4 red bell peppers roasted, skins peeled off and chopped or one 17 ounce jar roasted red peppers
2 cups V8 juice
3/4 cup heavy cream
salt and pepper to taste

Heat 2 tbsp grapeseed oil in a large dutch oven over medium-high heat. Add the carrot, shallot, onion, and garlic. Cook for 5-6 minutes, until the carrots have softened slightly and the onion is translucent.
Add the tomatoes and their juice, roasted red peppers, and V8 juice; bring to a boil, lower the heat, and simmer, uncovered, for 15 minutes.
Turn off the heat, stir in the cream.
Working in batches, transfer the soup to a blender and puree until smooth. Strain soup through a fine mesh strainer if you prefer a smoother soup or leave as is for a rustic consistency. Stir in salt and pepper.
Serve with garlic croutons or toasted bread.

Roasted Spaghetti Squash with Tofu Tahini Patties & Marinara Sauce

noreply@blogger.com (Lyndsay) — Mon, 15 Nov 2010 03:14:00 +0000

Liquid Gold, a.k.a. a rich, buttery, oaky Chardonnay is my wine of choice. I have found it increasingly hard to find a reasonably priced Chardonnay with that particular flavor. So we have resorted to wine making. Of course when I say we are wine making, I mean we went to a wine making store, picked out a wine that promised our preferred flavor and reported back for bottling 7 weeks later. It's quite a nice surprise when they call to let you know your wine is ready, especially since you have forgotten about it by this time!

I am by no means a wine connoisseur so when I say that I was very surprised by how good our wine turned out, don't think I have a lot of experience under my belt! If you enjoy wine and are looking for a specific flavor for the fraction of the cost of commercially bottled wine this is a good option. The shop we went to even offered to buy a bottle Mike's favorite red wine and specialize a kit to match the flavoring.

I found this recipe in the new Canadian Living cookbook called "The Vegetarian Collection". I have always found Canadian Living to be a good place to find recipes but I must say I am especially impressed by this cookbook. You don't have to be a vegetarian to enjoy these recipes!

1 Spaghetti Squash
3 tbsp grapeseed oil
1 medium onion, chopped
1/2 cup grated carrot
2 cloves garlic, minced
1/4 tsp ground cumin
pinch cayenne pepper
1 pkg extra-firm tofu, drained
3 tbsp tahini
1/4 cup chopped Italian parsley
1/2 cup bread crumbs
2 tbsp lemon juice
1/4 tsp fresh ground salt & pepper
marinara sauce

Halve and seed squash. Bake cut side down on a greased baking sheet in 400° oven until flesh is tender when pierced, about 1 hour.
Meanwhile, heat 1 tbsp of grapeseed oil in a skillet and fry onion, carrot, garlic, cumin and cayenne, stirring occasionally, until onion is softened, about 5 mins.
In food processor, puree tofu with tahini. Add onion mixture, parsley, bread crumbs, lemon juice, salt and pepper; pulse to combine. Form into 12 1/2 inch thick patties.
Heat up marinara sauce over medium-low heat (or make from scratch if you don't have some handy).
Heat half of the remaining oil in a large nonstick skillet over medium heat; fry half of the patties, turning once, until golden, about 6 minutes. Repeat with remaining oil and patties.
Using a fork, scrape strands into bowl; stir in half each of the salt and pepper.
Serve patties on top of spaghetti squash and marinara sauce. Garnish with Parmesan or Italian parsley if you are vegan.

Three-Cheese Rotollo with White Sauce

noreply@blogger.com (Lyndsay) — Thu, 04 Nov 2010 05:08:00 +0000

I find that the impeding darkness and shortened days draw Mike and I to carbohydrates and hibernation. Now to find a way to avoid making so many cheesy past dishes!

In the meantime here is a super yummy cheesy pasta dish from the October 2010 issue of Canadian Living. I don't believe I made any changes to this recipe. But I would like to recommend some ways to add some extra vitamins to this dish. You could include a layer of pureed pumpkin, squash, chopped steamed broccoli, or wilted and chopped spinach.

Since I started my new job last Monday, I have been adapting to a new routine. I am finding that because I have a longer work day combined with a longer commute (walk) to work, I have less time to cook and even lesser time to blog. In light of these changes in my daily routine I find myself a little more organized by planning meals in advance and leaning on my kitchen co-pilot (Mike). No more lengthy complicated recipes on weekdays! I will have to leave those for the weekends form now one....

One more note before I sign off...you may notice the quality of our pictures go down hill due to the lack of natural light in the Fall and Winter seasons.

French Macaroons

noreply@blogger.com (Lyndsay) — Mon, 25 Oct 2010 01:24:00 +0000

I have been working towards turning a new leaf in my life these past few weeks. I will be starting a new job this coming Monday and have been experiencing many different emotions surrounding this move. I am excited about my new job and looking forward to the challenge of learning and getting to know new people. But, I will also greatly miss the people I have worked with for the past 2 1/2 years.

To show my appreciation, I decided I was going to make my work friends something special. I came up with this romantic idea to make French Macaroons. I have always admired how beautiful and delicate they look in pictures and have seen them featured many times as a confectionery delicacy. Since I had a pretty good understanding of just how finicky macaroons can be, I decided that I needed to dig up as much helpful information as I could before I actually set to work. I watched a few "how to" videos and read through the instructions from start to finish. I was ready...well at least I thought I was! There is one thing you need to know about pastry chefs... they have amazing arm strength! I on the other hand do not have good arm strength. It doesn't sound that hard to make 60 cookies. But what I overlooked was the fact that 60 cookies is actually 120 cookies sandwiched together with butter cream pipped in between. So really I needed the arm strength to pipe 120 cookies and then pipe butter cream onto 60 of those cookies. This my friends is not an easy task.

One more thing I overlooked was just how long this task would take! I am not kidding when I say I spent a minimum of 4 hours making these cookies. So much for a relaxing Sunday! Anyways, I don't believe I will be making these again. But I am quite proud of my endeavors, and like the fact that I can now say that not only have a made French Macaroons but I can do so again if I so please!

Mushroom and Spinach Quiche with Shredded Potatoe Crust

noreply@blogger.com (Lyndsay) — Wed, 13 Oct 2010 03:56:00 +0000

I think the most intriguing concept for this recipe, was the use of shredded potato in place of the traditional pastry crust. I have to admit I had my doubts. I actually completely expected this recipe to fail. But I was delightfully surprised with how the crust held up and how the meal sort of came together.
I skipped a step by pressing the potato mixture into the pie plate and simply baked for 20 minutes instead of cooking in the skillet, 10 minuets each side. I also used 4 eggs instead of 2 eggs and 2 egg whites.

You will definitely need to serve this quiche with something to off set the heaviness of the potatoes. A salad or some steamed veggies would be perfect companions. I had a bowl full of cherry tomatoes so I quartered those and served with some fresh ground sea salt and pepper.

Pumpkin Pecan Bundt Cake

noreply@blogger.com (Lyndsay) — Tue, 05 Oct 2010 05:33:00 +0000

It doesn't seem that long ago that I was telling you folks how sick I am of squash! Well now that we are back into squash season I am loving every bit of it! However, I guarantee you my love for squash will dwindle once again, and by Spring I will be happy not to see another winter squash again until Fall!

On a side note to you peps living in Victoria, BC - I hear there is a man driving around personally delivering local squash to the doors of keen squash recipients. What a grand idea! I mean if you are going to stock up on squash for the month of October and Pumpkins for Halloween you ought to be buying them from local farmers and what a better way to ensure the freshest squash then having it hand picked and personally delivered to your doorstep. Assuming that cutting out the middle man might result in a better deal for us consumers. If anyone has any more details on this, please do tell!

So without further delay, I present to you my latest triumph! I hope that you aren't going to make fun of me for making a bundt like Mike has for the past three days. Where did the stigma on bundts come from anyways? I think they look impressive!

A few tips on this recipe - I substituted unsweetened apple sauce for the 3/4 cup vegetable oil and cut down on the sugar by a half cup. I used spiced rum instead of just plain dark rum and found that I was not able to fit all of my batter into my bundt form. Assuming you will need a deep budt pan for this recipe or use caution when filling your pan. One more tip, you will not need to use all of the glaze, only enough to glaze the entire surface of the cake.

I have noticed that the latest health trend is to replace ice cream and whip cream with yogurt krema which is apparently a healthier alternative for dressing up your favorite dessert. I can't actually comment on this because I haven't tried it out yet but I do intend to do so. This time around I served my cake slices with a dollop of fresh whipped cream. Enjoy!

Inside Out Potato & Cabbage Rolls

noreply@blogger.com (Mike) — Thu, 30 Sep 2010 02:34:00 +0000

So the only reason why I am calling this an inside out cabbage roll is because I have posted a similar recipe in the past that uses these exact ingredients except you are stuffing cabbage leaves with potato and serving with tomato sauce. I reversed these steps for a quick meal that didn’t require any bake time.

On a side note I want to mention that although I don’t have cable I have recently been watching the Masterchef series on YouTube . I will summarize in case any of you have never heard of Masterchef before. Basically 50 amateur home cooks with no chef training are picked from thousands of applicants to be part of a competition with one winner who will take home $250,000 along with a cookbook deal. Each episode they eliminate a few people until they are down to the final two and then of course the winner. I like to see the inspiring dishes that these people produce in a very short period of time and with only a few minutes to design recipes based on select ingredients. But I think the drama behind any Gordon Ramsay TV show is completely unnecessary. Which is one of the reasons why I don’t subscribe to cable!

Anyways, the basic idea behind this recipe is to whip up some mashed potatoes (literally!), braise some cabbage and make a quick tomato sauce. Serve them up on a plate and you will basically have what is displayed below. I would like to point out that it tastes better than it looks! Oh, and don't forget to add some Parmesan to the potatoes.

Here is a good tip that I learned in one of my cooking classes at the French Mint….you can keep mashed potatoes warm in a bowl covered with plastic wrap over a slow simmering pot of water. Also, to achieve the perfect mashed potatoes use a ricer. You’re mashed potatoes will often end up with a gummy texture when using a hand held or KitchenAid blender.

Cauliflower, Pea and Red Lentil Dahl

noreply@blogger.com (Lyndsay) — Wed, 22 Sep 2010 05:49:00 +0000

Oh Summer where art thou? Must you leave so soon? You leave us with a dreary cloud so full of relentless rain that one can hardly imagine what it was like to have such warmth and cheer that only you can tame.

When the weather changes so does the selection of local produce. I can't say I am one to complain as I find myself looking forward to trying out some of the recipes I have been saving for the change in season. The big bins of colorful squash remind me of the beautiful colors of Autumn leaves. Did I ever tell you that Autumn is my favorite season? I have already expressed how I find peace with rain so you can imagine how I feel about the cozy feeling associated with all things Autumn! There is something about this season that makes you want to wrap yourself up in a scarf and wool jacket and jump into a pile of leaves like we all did growing up! I fondly remember running through groves of Autumn colored trees with my little brother trailing behind; our heads held high as the leaves sailed around us.

Weather aside, what's for dinner? Well since the book I am currently reading is set partially in India (no it's not Eat, Pray, Love...I read that a few weeks ago) and refers to authentic vegetarian curries and dahls I was inspired to cook up a dahl myself. I have included a recipe for the curry powder I whipped up for this dish in an attempt to make this more authentic.

Note: Use the back of a spoon to peel ginger. I learned this nifty trick at a cooking class at the French Mint. Also, be sure to have all your ingredients ready to go before you start cooking!

Curry Powder

1 tbsp corriander seeds
1 1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/4 tsp whole cloves
1/4 tsp mustard seeds
1 1/2 tsp cardamon seeds
1 1/2 tsp whole black peppercorns
1/4 tsp red chili flakes
1 1/2 tsp turmeric

Toast whole spices in a pan over medium heat for a few minutes or until spices become fragrant.
Pulse toasted seeds in a clean coffee grinder until you have achieved a fine powder.
Pour into a small dish and stir in turmeric.

Dahl

1 large onion, diced
2 shallots, finely chopped
1 serrano pepper, finely minced
1 inch piece of ginger, peeled and grated
2 cloves garlic, minced
1 large potato, diced
curry powder (use the entire yield from the recipe above)
1 1/2 cups red lentils
4 cups vegetable broth
3 kaffir leaves
1 small cauliflower or half of a medium head, sliced into small florets (about 2 cups)
1 cup peas
2 tbsp chopped fresh cilantro
juice of 1 lime
1 tsp kosher salt

Heat 3 tbsp of peanut oil in a large pot over medium heat. Saute onion and shallots until tender and translucent, about 5 to 7 minutes. Add grated ginger and serrano pepper, and saute for another minute. Add curry powder and garlic and cook for 30 seconds stirring constantly.
Stir in potatoes, broth, lentils and kaffir leaves. Cover pot and raise heat to high, boil for 1 minute. Stir, and lower heat to a simmer and cook covered for 10 minutes.
Add cauliflower, stirring to coat with lentils. Add more water as needed. Cover and cook for another 15 minutes. Stir in peas and cook for 5 more minutes until cauliflower becomes tender (but not mushy).
Remove from heat and stir in cilantro, lime juice and salt to taste.
Serve over brown basmati rice or with a side of naan.

Lemon White Chocolate Mousse

noreply@blogger.com (Mike) — Sat, 11 Sep 2010 00:11:00 +0000

There is a magnet on my fridge that reads "Life is short. Eat dessert first." Although I don't usually eat dessert first, I like to live by a similar motto. Balance in my opinion is the key to good health.

I know a lot of people that put themselves through extreme diets only to end up caving in and over indulging in all the forbidden foods. It's no secret that sugar should not be consumed in copious amounts. And it's a good idea to find healthy, natural alternatives for your daily sugar cravings. But I don't see the harm in eating delectable desserts every now and than. In fact, I think it's a joy in life to do so.

So without further ado I present to you yet another heavenly dessert. This one is tricky because it presents itself as light and airy. But is actually very rich and very high in fat. So serve in small dishes!

The pairing of white chocolate and lemon mousse is simply genius. I have made lemon mousse in the past and found it to be too sweet. So this is a perfect way of incorporating the tangy sweetness of lemon with the smooth and soft flavor of white chocolate.

Zucchini and Tomato Puff Pastry Tart

noreply@blogger.com (Lyndsay) — Wed, 01 Sep 2010 05:12:00 +0000

There is a part of me that cringes when I step outside my front door, only to be greeted by the rain. A part of me that wants nothing more then to walk back into the warmth and comfort of my home. But there is another part of me that finds a therapeutic property to rain. This part of me wants to experience the drip, drip, drip of rain falling on every surface I see. Sometimes I think that the only time my mind is ever truly silent is when it is simply listening to the rain. If you can for even a moment stop the noise in your head you will be amazed by how comforting the sound of rain can be. To think that rain is not only nourishing your soul, but that of every living thing in the world around you is both a warm and comforting thought.

This coming from someone who often starts her posts off with a complaint about the weather! I have decided to embrace the changing season by taking some of my favorite summer vegetables and pairing them with puff pastry which is not ideal to bake in hot weather therefore making it perfect for a rainy day such as today!

I have to admit that I sort of cheated on this recipe by not making my own puff pastry. If it weren't a weekday and if I wasn't feeling under the weather I would have attempted it myself. You can manipulate this recipe to incorporate your preferred combination of vegetables and cheese. I think I am going to try a caramelized onion tart next time!

I pkg puff pastry
4 vine ripened tomatoes, sliced
1 large zucchini, sliced into rounds
1/2 cup Asiago cheese
1/2 cup Feta cheese
1/2 tsp dried oregano
fresh ground salt and pepper

Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.   
On a floured work surface, roll out puff pastry into a rectangle 10 by 12 inches wide and 1/8 inch thick. Transfer the dough to the prepared baking sheet.
Spread the Asiago cheese over the surface of the dough. Top with zucchini and tomato slices to within 1 inch of dough edge and finish off with feta, oregano, salt and pepper.
Bake for 15-20 minutes or until pastry turns golden brown. Cool for 5-10 minutes before serving.

Summer Salad

noreply@blogger.com (Lyndsay) — Fri, 20 Aug 2010 16:20:00 +0000

I apologize for my delayed posting. This month is proving to be a very busy one in our household. When we do have free time I am finding it hard to motivate myself to sit down long enough to organize a post. Mostly the overwhelming hot weather is to blame for this! I hope you are all equally busy with outdoor activities and of course wearing sunscreen! I think I have consumed enough watermelon and summer fruit in the past month to keep a small army out of famine.

In an attempt to keep our little cave (basement suite) nice and cool I have been taking advantage of local greens and produce by making refreshing salads. You don’t need a recipe for salad but it’s always nice to have a base for inspiration. In this instance I found inspiration in a salad from my new WhiteWater Cooks at Home cookbook. I will roughly outline the ingredients required for this recipe and I am sure you can figure out the rest!

mixed greens
diced tomatoes or halved cherry tomatoes
grated beet
bocconcini balls, halved or crumbled feta
pumpkin seeds (toasted)
dill, chopped

Dressing

extra-virgin olive oil
balsamic oil
splash of lemon juice
1 garlic clove
fresh ground salt & pepper

Baked Tofu Parmigiana

noreply@blogger.com (Lyndsay) — Mon, 09 Aug 2010 05:33:00 +0000

For those of you that have been following my blog since the very beginning you will probably recognize this recipe. As I mentioned a few months ago I am working on updating and improving the pictures and recipes on my blog. So here it is again!

This recipe gets better every time I make it! It's super easy and comes very close to the much loved chicken parmigiana. I fool Mike by serving this slightly different every time I make it. For example you can use different cheeses and serve over rice, pasta or oven toasted bread. This time around I served over orzo.

3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tsp dried oregano, divided
salt and pepper to taste
1/4 cup all purpose flour
1 egg beaten with 2 tbsp cold water
1 lb extra firm tofu
1 15 oz. can tomato sauce (no salt added)
1 tsp dried basil
2 garlic cloves, minced
1 cup shredded mozzarella cheese

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Heat olive oil in a medium skillet over medium heat.
Slice tofu into 1/4 inch thick slices and begin the following process, one piece at a time: coat tofu with flour then dredge in egg and finish by pressing into bread crumb mixture turning to coat all sides.
Cook tofu slices in skillet until brown on both sides. Set finished pieces on plate until all the tofu has been breaded.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an rectangle baking dish. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining Parmesan.
Bake at 400° for 20 minutes. Serve over rice or pasta with garlic bread and a side salad.

Roasted Vegetable Stacks

noreply@blogger.com (Lyndsay) — Tue, 03 Aug 2010 05:17:00 +0000

I hope you all had a very restful long weekend. I don't know that I can say that mine was restful but it certainly was productive. Mike and I succeeded in making three batches of jam; blueberry-apricot, raspberry-peach and strawberry-apricot. The first batch proofed to be very stressful as we didn't quite have our bearings yet but by the last batch we could be considered pros!

This is a recipe from the Whitewater cooks at home by Shelley Adams which is a new addition to my cookbook library and probably one of my new favorites. For those of you non-vegetarians you will be happy to know that this cookbook includes lots of yummy looking seafood and meat recipes.

I had the pleasure of being served these delectable treats at a dinner with friends and was so impressed by them that I decided to make them for a potluck I recently attended. Although I can not disclose the full recipe I can give you an idea of what the dish consists of. The basic idea is to stack roasted or grilled vegetables with layers of goat cheese, mozzarella and pesto. Finish off with a sprig of fresh rosemary and a drizzle of balsamic crema. You can make these a day ahead and serve warm by heating them up in a 350° oven for 20 minutes.

Berry Layer Cake

noreply@blogger.com (Lyndsay) — Mon, 26 Jul 2010 04:01:00 +0000

Here is a great summer dessert that will put your local berries to good use. The original recipe makes a gigantic 4 layer cake with cream and berries in between. I opted to half the recipe and make individual size cakes as I didn't have a big enough crowd to share this with and we all know that fresh whip cream doesn't last long. You can use a 3" muffin pan which will yield 6 mini cakes.

We enjoyed these mini cakes with my oldest and best friend Kylee on her birthday. Ky and I first met at the tender age of two. Awww! Yes, well Mom say's we were making mud pies together back then and continue to share a love of food to this day. Ky is going to hate this because she is very modest but she just so happens to be the best home cook I know. I think it's because she doesn't follow a recipe and is really good at creating amazing flavor combination's on a whim. She is the only person I know that would prefer to cook on her birthday and that she did!

PS - did I mention she is an electrial engineer? Who say's girls can't be amazing cooks and break down the barriers in a male dominant career? Sorry for boasting Ky, but I'm just so proud of you!

1/2 cup all-purpose flour
2 tbsp cornstarch
3 large whole eggs plus 2 large egg yolks, room temperature
1/2 cup granulated sugar
1/4 cup vegetable oil
1/8 tsp salt
1 tsp pure vanilla extract
2 cups heavy cream
2 tbsp confectioners sugar
fresh strawberries, raspberries and blueberries

Preheat oven to 350°. Grease muffin tin (make sure to grease well as sponge cake has a tendency to stick). Sift together flour and corn starch and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, granulated sugar, salt and 1/2 tsp vanilla extract. Beat on high speed until thick and pale (should be able to hold a ribbon-like trail on the surface), about 5 minutes. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer and fold mixture several times.
Add flour mixture to egg mixture. With mixer on low speed, beat until just combined.
Evenly pour batter into muffin pan. Bake until toothpick inserted into cake comes out clean, about 17-20 mins.
Immediately invert cakes onto wire rack. Then reinvert cakes, and let them cool completely, top side up.
In a bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners' sugar, and remaining vanilla extract. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 mins.
Using a serrated knife, cut cakes in half. Place one of the bottom layers on a plate. Spread a few dollops of cream on top and cover with berries. Cover with the top half of the cake and repeat cream and berries. Serve immediately!

Mikey's Fajitas

noreply@blogger.com (Mike) — Wed, 21 Jul 2010 05:02:00 +0000

I understand that to some cooking and baking is a chore, and although necessary it can be very cumbersome to prepare meals when you have little time to do so. I know that one day I may be faced with the same challenges as a working mother.

However, I think it is possible to change your perspective of cooking and transform it from a chore to an interactive family experience. I think it’s a great opportunity to engage in active family time opposed to inactive family time. I don’t know when family time became TV time but I think my generation and even the generation one step ahead of me has a responsibility to change this. We live in a time where we don’t have to work together to keep a homestead like the pioneers did. But I think we are missing out on a very important communal component living by today’s conveniences (ordering in or picking up food to go). Although necessary at times I think that if you all work together there is no reason why you can’t commit to making dinner as a family a few times a week.

Of course the opposing argument is that it is often faster and easier for the most experienced cook to make a meal without extra hands on deck. Although I agree I am up for the challenge of working and teaching others so that I am not the only one that can whip up dinner every day. We don’t live in the 60’s anymore people and we are not house wives! Why can’t your children help rinse and spin dry lettuce while you chop up the veggies? And why can’t your spouse make the dressing?

This recipe was created by Mike and approved by Lyndsay!

1 bell pepper, cut into strips
2 cups white or cremini mushrooms, cut into quarters or 1/8ths if large
1 medium onion, cut into large chunks
kernels from one cob of corn
1 carrot – julienned
2 cups fresh spinach (washed and spun dry)
1/2 cup crumbled feta
4-6 tortilla shells

Sauce

3 cloves garlic, minced
1.5 tbsp chili powder
1 tbsp cumin powder
1.25 tbsp oregano
2 tbsp fresh cilantro, chopped
1/2 lime juice
1/4 cup grapeseed oil
2 oz water or more for liquid consistency

Stir together all ingredients for the sauce.
Combine all vegetables in a bowl and stir in the sauce.
Heat a large skillet over medium heat. Add veggies to the pan and sauté until onions turn translucent.
Warm tortillas in oven on LO broil for about 2 minutes each side. Careful not to crisp them.
Assemble fajitas starting with spinach followed by sautéed vegetables and finishing with feta.