Grilled Portobello Burgers

[PIC to come]

And by Burgers, I mean the giant portobello caps. Leave some time to marinate these but as far as the cooking, they are quick.

ingredients:

  • 4 Portobello Mushroom Caps, washed and dried
  • 2 T Fancy Mustard
  • 3 T really good Balsamic Vinegar
  • 1/2 C Olive Oil
  • 1 – 2 Cloves Garlic, minced
  • 1 tsp Kosher Salt
  • Cracked Pepper
  • Rosemary, finely chopped

directions:

  1. Wash the mushroom caps and leave out to dry while you prepare the marinade
  2. Combine the rest of the ingredients and whisk together until well combined.
  3. Place the mushrooms in a shallow dish and cover with the marinade. You might have to flip them or baste them at some point in the marinating process.
  4. Marinate as short as 20 minutes (or I’ve gone as long as 4 hours) Both were delicious. But as always, the longer the marinade, the better the flavor.
  5. Grill for best flavor.

Spiced Hummus

Spiced Hummus ++ the pear and  plum

I totally take it back. Turns out Tahini is awesome…. at least in this hummus that my sweet husband created.

ingredients:

  • 3 Garlic Cloves
  • 1/4 Cup Pistachios
  • 1 can (15 oz) Garbanzo Beans, rinsed
  • 1/2 tsp Cumin
  • 1 tsp Sumac
  • 1 Lemon, Juiced
  • 1 T Chopped Dill
  • 2 T Tahini
  • 1/4 Cup Olive Oil
  • Salt & Pepper to taste

directions:

  1. Put Garlic in a food processor and blend until chopped.
  2. Add in Pistachios and blend until well chopped.
  3. Add the Beans, Cumin, Sumac, Lemon Juice, Dill & Tahini and process.
  4. As the machine is running, slowly add the Olive Oil.
  5. Process until smooth and then taste and add Salt & Pepper to your liking.
  6. Sprinkle Sumac on top to make it pretty.

Spring Tomato Sprout Sandwich with Pesto

Spring Tomato Sprout Sandwich with Pesto ++ the pear and plum

I get all bright and breezy in the spring. Everything’s turning green all around me and all i want is for my food to taste like the fresh air. That might sound weird… or maybe you get me.

So you obviously don’t need me to tell you how to make a sandwich but I’m gonna do it anyway because this was a damn good sandwich and i want to do it the same way next time. Also, the ultimate goodness of this recipe completely and totally depends on the flavor of your vegetables and the awesomeness of your bread. Don’t skimp.

ingredients:

  • Really good Whole Grain Bread
  • Tomato Slices
  • Cucumber Slices
  • Dill
  • Cream Cheese
  • Pesto (I used my Basil Cashew Pesto that I freeze in cubes to use in these moments)
  • sea salt
  • fresh cracked pepper

directions:

  1. Toast the bread in the toaster oven until golden brown.
  2. Spread cream cheese on one of the halves
  3. Spread pesto on the other half
  4. Add cucumber slices, then tomato slices on one of the halves. Add salt and pepper.
  5. Put the sprouts on the other side.
  6. Smoosh together the sides and feel awesome eating Spring.

Vegetarian Sushi

Vegetarian Sushi ++ the pear and plum

Rolling and cutting sushi is incredibly satisfying.

Wrapping a big mess into a lovely green cylinder that you then slice into neat little rounds. I wish i could roll up my living room and slice it neat.

3 things to note:

1. Make sure you use sushi rice – I read a bunch of recipes. There are lots of opposing opinions about using different kinds of rice – However – NO ONE says sushi rice doesn’t work so I stuck with that. Please let me know if you have another option.

2. I use our serrated bread knife to cut the sushi. Whatever knife you use, just make sure its super sharp.

3. If you want to 1/2 the recipe and make less, that totally works.

Recipe in two parts below… First: making the rice and Second: making the roll.

(Rice Recipe from Alton Brown)

MAKING THE RICE  (makes 4 Cups)

ingredients:

  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt

Directions:

  1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
  2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered.
  3. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  4. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds.
  5. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture.
  6. Allow to cool to room temperature before using. [I put mine in the fridge while i prepped the veggies]

MAKING THE SUSHI:

ingredients:

  • Seaweed wrappers [Sold at any decent grocery store.]
  • Avocado, Cucumber, Carrots [I used a mandolin to shred the veggies long and thin]
  • Sesame seeds
  • Soy Sauce (as much as you want for dipping)
  • Tiny bit of Ginger, minced fine and added to the soy sauce (optional)
  • anything else you want to add.. pickled ginger? cream cheese? sweet potato? basil? bean sprouts?

directions:

  1. Set up your station: Put a large flat surface on your table. (I used my cutting board.) Fill a small bowl with cold water and put that near you. Surround yourself with your chopped veggies, cooled rice, sesame seeds, seaweed wrappers and whatever else you wanted to include. Once you get going, you’re going to be covered in rice so you want to have everything at the ready.
  2. On your flat surface, lay out one piece of seaweed and cover the whole thing with a thin layer of rice.
  3. After the rice is spread out, place your vegetables at the end nearest you (because when you start rolling, this edge will end up in the middle of your roll). Add sesame seeds over the vegetables.
  4. When everything you want in the roll is all situated, start to roll away from you. Keep everything pretty tight or you wont be happy when you start to cut them. When you get to the end, you can use your water to seal the roll shut. You now have a green cylinder.
  5. Use your serrated bread knife to slowly cut your sushi pieces.
  6. After you make one roll, you’ll see what you want to change for the next one.

 

 

Roasted Red Pepper Pasta with Cashew Cream

Roasted Red Peppers:Cashew Cream

This is my first recipe using the Lemon Cashew Cream I made the other day and it was just as lovely as i had hoped. I roasted the red pepper myself on the gas range top and chopped the kale ahead of time so it was a super fast – kid is crying and i need to get dinner on the table 5 minutes ago – kind of dinner. But it looks fancy and relaxed doesn’t it? I must be awesome. Pretty sure.

The directions on How To Roast A Red Pepper are below.

(Adjust recipe amounts for whom your feeding. I was just feeding myself because the aforementioned crying kid is not as excited by this meal as I am)

ingredients:

  • 1 Roasted Red Pepper
  • A handful of Kale
  • 1/4 Box fettuccine
  • A couple spoon fulls of Lemon Cashew Cream

directions:

TO ROAST A RED PEPPER: Wash the pepper well and then lay it down on the grate of your gas stove and turn the flame to medium-high. Leave the pepper there for a minute or so, until that side is mostly black, and then flip it. Repeat this process until all the sides are charred and black. (Keep an eye on it so it doesn’t burn your house down. Not really. Well, kind of.) When it’s done roasting, let it sit out and cool. (Avoid the temptation to cool it/peel it under water because you’ll wash off a lot of the smokey flavor and oils) When its cool, peel the skin off, chop up and get rid of the seeds. Drizzle with olive oil and then store in fridge until you’re ready to use it. They’ll  last for a week or more.

  1. Cook pasta according to directions on box.
  2. While pasta is cooking, saute kale for a couple minutes until it begins to wilt.
  3. In the mean time, chop up the previously roasted red pepper.
  4. Drain the pasta when its done and toss with the Cashew Cream. (I had to heat up the Cashew Cream because mine came straight from the fridge. You can add more water if you want a thinner sauce.)
  5. Toss in vegetables and  top with Salt and Pepper. I’m a parmesan cheese addict, so I added that too.

.

tags: Vegetarian, Vegan, Fast Dinner, Quick Meals, Dinner, Lunch, Appetizer, Dressing, Pureed Nut Sauce

Red Lentil Stew with Ginger and Cilantro

download-8

Theres a blizzard outside which always  means a good slow simmering soup for us.

(recipe makes about 4 servings – you can stretch it by putting it over rice)

ingredients:

  • Coconut Oil (or your choice oil) for pan [See Comments Section]
  • 1 Onion, chopped fine
  • 1 Stalk Celery, chopped
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1/4 tsp Celery Salt
  • 1 tsp Fresh Ginger, grated (I prefer to grate on a zester)
  • 2 Cups of Red Lentils
  • 3 Carrots, chopped
  • 3 Cups Vegetable Broth
  • Yogurt (for on top of the stew)
  • Cilantro as a garnish

directions:

  1. Saute onions and celery in oil on medium-low until they soften and turn brown. Stir often. Cook for about 20 min.
  2. Move the onion/celery to the side and add the spices. Move the spices around the center of the pan for about 10 seconds, until fragrant, and then mix onions into the spices.
  3. Add in the ginger and mix into the onions.
  4. Mix in the lentils and carrots, pour in broth and simmer covered on low for about 15 min. Dont let them go to long or you’ll have mush. Good mush…… but stil mush.
  5. Serve over rice or just as stew. Top with Faje yogurt and Cilantro.

tags: Dinner, Lunch, Stew, Soup, Hearty, Protein, Good Leftovers, Wild Rice

Sauteed Brussel Sprouts and Kale with Cashew Pesto


brussel sroput

We’re trying out a new way of eating over here. I was reading Bon Appetit magazine recently and there was an article that has kind of changed everything for me. Simply put, the meat doesn’t have to be the main thing. (Brilliant!) Meat as more of a side, or condiment. (Who would have thought!) Now every meal becomes this small dish extravaganza of wonderfulness…. I’m not even overstating it : )

ingredients:

  • olive oil for the pan
  • handful of brussel sprouts, rough chopped in food processor
  • handful of kale, choppped
  • 1 clove of garlic, minced
  • 1 T of my Basil Cashew Pesto

directions:

  1. Wash and prep brussel sprouts (take off any manky leaves and chop off tough stem)
  2. Saute garlic for 30 seconds in a large pan. [i’ll talk your ear off about how much i love my cast iron skillets if you let me. Use one if you have it.]
  3. Add brussel sprouts to pan… Cook for a couple minutes… until the little pieces stuck to the edge start to brown. Turn off heat.
  4. Now, since my pesto was made the day before, and came straight from the fridge, I chose to move the brussels to the edge of the pan, warm the pesto in the center and then mix it all together there. You do what you gotta do.
  5. Season with salt and pepper and serve plain…. or with rice…. or with pasta.

 

Tags:  Side dish, Dinner, Salad, Warm Salad, Vegetarian, Vegan

Polenta!

polenta

(with an exclamation mark because this is my 100th post!)

I thought about this polenta all night after having it for dinner and thats why I’ve elected it worthy to be # 100.  This is some serious comfort food goodness AND has been great as a leftover as well. (Breakfast polenta with a poached egg. Lunch polenta with grilled vegetables). It’s just really good. But here’s the thing…. I just used cornmeal. Is the corn meal called Polenta different? I’m not sure, but I’m sticking with corn meal. Love to hear if you do something different!

Original recipe here  (I’ve made a couple edits)

ingredients:

  • 1 cup of whole milk
  • 3 cups of water
  • 1 tsp chicken bullion
  • 1 clove of garlic, minced
  • Leaves from 4-5 springs of thyme, chopped
  • Freshly ground black pepper
  • 1 cup of polenta [I used cornmeal that my farmer friend grew and ground herself!!]
  • 1/4 cup mascarpone cheese
  • 1/4 cup of grated Parmesan cheese
  • Salt to taste

directions:

  1. Put the milk, water, bullion and the minced garlic in a heavy sauce pan and bring to a boil.
  2. Add the thyme and some black pepper. Add the polenta in slowly in a steady stream while constantly whisking so there won’t be any lumps. Reduce the heat and cook for 25 minutes while constantly whisking. [It was pretty soupy after 25 minutes but i couldn’t wait any longer to eat it and like i said, it was great.]
  3. Remove from the heat and add the mascarpone and parmesan and whisk well until smooth and creamy. If too thick add a little more mascarpone. Taste for salt.
  4. Serve few tablespoons per person with whatever you’d like on top. We topped ours with sautéed Portobello and Oyster mushrooms.

 

tags: 100th post, appetizer, dinner, side dish, breakfast

Avocado Tomato Salad with Lime Vinaigrette

AvocadoSalad

I’ve altered and edited this recipe every time i’ve made it, but its always been awesome. Its really simple and quick and tastes just like summertime. Also, perfect as a side salad with a prosciutto tomato sandwich at lunch. (I actually just ate that).

(The original recipe from here.)

salad ingredients:

  • 1/4 cup diced Cilantro [if you have it, use it. If not, its still really good without it]
  • 2 large ripe Haas Avocados
  • 1 medium ripe Tomato
  • 2 Green Onions, thinly sliced [you can use less, but dont skip these]

vinaigrette ingredients:

  • 1/4 cup Lime Juice
  • 1 teaspoon Lime Zest
  • 2 teaspoons Whole Grain Mustard
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Soy Sauce
  • Sea Salt and Cracked Pepper to taste

directions:

1. Whisk all of the dressing ingredients together and set aside for flavors to blend.

2. Chop avocados, tomato, green onion & cilantro into small pieces.

3. Toss all vegetables and vinaigrette together.

tags: dinner, side dish, guacamole, chopped