Spinach Omelet with Home Fries and Cheese
Since turning vegetarian, I am learning to cook for one as my husband has no interest in eating the foods I eat.
He is perfectly happy with a package of meat and seldom shares in my food... his choice!
I am finding it easy to prepare a few vegetables in advance and refrigerate them and then repurpose them as needed
by adding a sauce, or incorporating them in another quick dish such as a pizza, quesadilla, pannini, soup, salad or a pasta dish.
Years ago we would often eat eggs at a meal other than breakfast and
I recently prepared this spinach omelet filled with home fries and cheese.
I am always looking for ways to incorporate fruits and vegetables in my meals.
HOME FRIES: (red potatoes, onions, parsley, butter, salt/pepper)
For this recipe you will need cubed red potatoes and chopped onions.
Melt a bit of butter in your frying pan and toss the potatoes and onions with the butter and fry,
turning frequently until cooked through and browned on the edges.
Season with some salt and pepper and sprinkle with fresh chopped parsley or cilantro.
Make extra to use for another meal.
OMELET: (2 eggs, spinach, butter, home fries, cheese, salt/pepper)
Cook frozen spinach in the microwave and refrigerate what you are not going to use immediately.
Break up and scramble two eggs in a bowl using a fork.
Gradually add some of the well-drained spinach just until you have streaks of green throughout the eggs.
Melt some butter or your favorite oil in a pan and pour in the egg and spinach mixture.
Swirl it around in a non-stick pan with the fork
until it begins to cook and then lift the edges with the fork letting the raw egg run beneath.
Continue to cook until the eggs are cooked through.
Top with the previously made home fries (heat them in the microwave if not freshly made).
Top with the grated cheese of your choice and roll the omelet around the filling.
I had this with creamed peas (the cream sauce was made with almond milk which I really love),
toasted sourdough bread and a bunch of grapes which made for a satisfying meal.
Big Dipper
This recipe is from Bon Appetit.
Since becoming vegetarian, I am always on the lookout for ways
to incorporate more vegetables into my diet and what better way than through an appetizer dip.
This includes leeks, peas, asparagus and artichoke hearts in a cheesy base.
1 c. ASPARAGUS pieces
2 Tbsp. BUTTER
1 c. LEEKS, chopped
2 Tbsp. FLOUR
1 1/4 c. MILK
1 c. WHITE CHEDDAR CHEESE, grated
SALT and PEPPER, to taste
1 14oz. can ARTICHOKE HEARTS, drained and chopped
1/4 c. frozen, thawed PEAS
2 Tbsp. each CHIVES and PARSLEY
1/2 tsp. finely grated LEMON ZEST
4 oz. GOAT CHEESE (for divided use)
Cook asparagus in salted water until crisp tender. Drain and let cool.
Melt butter in a medium saucepan and add the leeks and cook, stirring often until soft, about 10minutes.
Whisk in the flour and then whisk in the milk. Bring to a simmer, whisking constantly until thickened.
Remove from heat and whisk in cheese until melted.
Season with salt and pepper.
Fold in asparagus (saving tips), peas, artichokes, chives, parsley and 2 oz. of goat cheese.
Transfer to a 4-5 c. baking dish.
Arrange asparagus tips on top and dot with the remaining 2 oz. of goat cheese.
Bake until golden brown and bubbling... about 15-20 minutes.
Let rest for 5 minutes before serving.
Serve with crostini, chips or crudités.
Greek Tabouleh Salad
OK... now this is going to sound strange, but I asked my dog, Mollie Sue, (my little black pug) if I might use some of her green beans to fix a nice lunch.
You see, I have been buying her green beans and cooking them and then putting them in the fridge for when she wants a snack/treat.
These are actually cheaper than dog treats and much healthier for her... and not only that, but she loves them! I mean... REALLY loves them!!
So we made a deal! If I gave her a few more beans, then I could use a few for lunch. What a good dog she is!
Once again I am cooking for one and preparing vegetarian fare.
This starts with a package of NEAR EAST Tabouleh Wheat Salad.
1 Tbsp. OLIVE OIL
A handful of CHERRY TOMATOES, halved or quartered
2 Tbsp. LEMON JUICE
1 c. FETA CHEESE, crumbled
3/4 c. ENGLISH CUCUMBER, chopped
1/4 c. chopped BASIL (optional)
1/4 c. RED ONION, diced
(I served this with cooked, cold green beans and a boiled egg quartered.)
Combine wheat and contents of Spice Sack (from package)in a bowl.
Stir in 1 c. boiling water (as directed on package).
Cover and let stand for 30 minutes in the refrigerator.
Stir in tomatoes, lemon juice, olive oil, cheese, cucumber, basil, and onion.
Cover and chill one hour or overnight.
Variations: You might also add shredded carrot, chopped red or green bell pepper, or black olives.
Easy... inexpensive... and delicious!
Caramelized Carrot Risotto
Around Halloween, I think orange and decided to try this recipe from the Sunset Cookbook.
It's a huge cookbook... 816 pages to be exact, but I like big cookbooks as they pack a lot of recipes.
This one I tweaked a bit to my liking.
2Tbsp. OLIVE OIL, divided
3 Tbsp. BUTTER, divided
6 medium CARROTS, diced small
1/2 tsp SALT
1 tsp. SUGAR
5 c. VEGETABLE BROTH
1 LEEK, cut lengthwise in quarters and thinly sliced
1 1/2 c. ARBORIO RICE
1/2 c. dry WHITE WINE
1/4 c. HEAVY CREAM
3/4 c. PARMESAN CHEESE, divided
2 Tbsp. PARSLEY (I used CILANTRO)
1 tsp. THYME LEAVES, chopped (I omitted this)
SALT and PEPPER to taste
Heat 1 Tbsp. oil and 1 Tbsp. butter over medium heat in a medium heavy-bottomed pot.
Add carrots and stir with a wooden spoon until well coated.
Add 1/2 c. water, salt and sugar. Cover and cook until tender, about 5 minutes.
Uncover and cook until water evaporates and carrots are just starting to brown.
Reserve half the carrots.
Put the other half of carrots in a blender and puree with 3/4 c. hot water.
Heat broth on top of stove or in the microwave until simmering.
Heat remaining 1 Tbsp. oil and 2 Tbsp. butter over medium heat in same pot that the carrots were cooked in.
Add leeks and cook for about 3 minutes or until translucent.
Add rice, stirring with a wooden spoon to coat with butter and oil, one minute.
Add wine and cook, stirring until wine is absorbed.
Add carrot puree and cook stirring until mixture no longer looks soupy.
Add hot broth, 1/2 c. at a time, stirring after each addition until broth is almost absorbed.
Continue adding broth, stirring until each addition is nearly absorbed and cook until rice is tender to the bite (about 20 minutes).
Fold in reserved carrots (save some for garnish), 1/4c. Parmesan cheese, and cilantro (or parsley and thyme).
Season to taste with salt and pepper.
Divide risotto amongst bowls and sprinkle with the remaining Parmesan and reserved carrots.
Serve immediately.
Thai Pineapple and Shrimp Curry
A special thank you to Brenda Dean for recommending this recipe from the "Happy Herbivore".
Brenda likes to add tofu but I have tweaked the recipe a bit and decided to add some shrimp and peas and changed the proportions to include more sauce.
This is delicious and leftovers reheat well.
I served it over a rice blend of Texmati white, brown wild and red rice and served it with egg rolls on the side.
6 GREEN ONIONS
2 Tbsp. GINGER
4 GARLIC CLOVES, minced
1/2 c. VEGETABLE BROTH
1 each RED, YELLOW, ORANGE BELL PEPPERS, sliced in thin strips
1 JALAPENO PEPPER, minced
RED PEPPER FLAKES, to taste
1-20-oz. can DICED PINEAPPLE IN JUICE (not syrup)
1 c. frozen GREEN PEAS
3 tsp. YELLOW CURRY POWDER
14 oz. can UNSWEETENED COCONUT MILK
2 Tbsp. CORNSTARCH mixed with a little additional vegetable broth to make a slurry
2 Tbsp. BASIL, thinly sliced
1 tsp. SOY SAUCE
1 lb. SHRIMP, shelled, deveined and sautéed in a little oil until they turn pink.
Place green onions, ginger, and garlic in a skillet and add enough broth to cover the bottom of the pan and sauté over high heat for a couple minutes until fragrant.
Add peppers, jalapeno, and red pepper flakes and sauté until the peppers soften, adding a little more broth as needed to prevent sticking.
Add pineapple with juice and peas, stirring to combine and heat the mixture.
Add some of the cornstarch slurry to thicken and bring to a boil, adding more of the slurry as needed to thicken the sauce, as desired.
Add basil and soy sauce and stir to combine.
Serve over rice.
Serves 4
Banana Chai Latte
This is so simple to make and so incredibly delicious!
Before you begin... you must freeze bananas.
Take well ripened or overly ripe bananas, peel, and put in a zip-lock bag and put in the freezer. This is your "secret" stash!
You will need to find where you can purchase the Tazo Chai Tea Latte.
You will find it in the coffee and tea aisle of your grocery store. It is in liquid form in a box. I believe this is the same thing that Starbucks uses.
http://www.tazo.com/Product/Detail/39
I particularly like the decaf chai tea latte, the green tea latte and the pumpkin latte, and any of these can be used with this recipe.
Next I will try the chocolate latte.
I will give the instructions to make one drink and then just multiply by how many drinks you wish to make.
Fill your glass nearly half full with the chai tea mixture.
Add milk (I use almond milk or you can use soy milk in place of regular milk). Regardless of your choice of milk, the final product will be decadent!
Fill remainder of glass with the milk but be sure to leave room for a frozen banana.
Pour the liquid into a blender.
Cut up the frozen banana into pieces and add to the blender. Yes, it is easy to cut even though it is frozen.
Use one banana per drink.
Buzz in a blender until smooth, frothy and icy cold.
Pour in a glass, top with a squirt of whipped cream, if desired, and you may also sprinkle with a little cinnamon or nutmeg.
Just a bit of heaven in a glass!
Good at any time of the day... morning, noon or night!
Bourbon Pecan Pie
I saw this recipe in Food and Wine and not only thought it sounded good but also easy,
as you do not have to roll the crust but rather, just press it into the pie dish.
I made it for Thanksgiving this year... and who knew that only 2 tablespoons of bourbon could give so much flavor?
PIE CRUST
2 c. all-purpose FLOUR
1/3 c. LIGHT BROWN SUGAR
1 stick plus 7 Tbsp. BUTTER, melted and cooled
FILLING
1/2 c. SUGAR
1/4 c. packed LIGHT BROWN SUGAR
1 1/2 tsp, FLOUR
1/2. tsp. SALT
4 LARGE EGGS
1 1/2c. DARK CORN SYRUP (or cane, sorghum or honey)
2 Tbsp. BOURBON
1 1/2 Tbsp. BUTTER, melted
1 1/2 tsp. VANILLA EXTRACT
MAKE THE PIE CRUST:
In a bowl, whisk the flour with the brown sugar and salt.
Stir in the butter until the dough comes together into a ball.
Transfer the dough to a deep 9-inch glass or ceramic pie plate.
Using your fingers, press the dough over the bottom and up the side of the plate to the rim.
Crimp the edge with your fingers or a fork.
Refrigerate for at least 20 minutes or up to 3 days.
MAKE THE FILLING:
Preheat the oven to 350°F.
In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup.
Add the bourbon, butter and vanilla and fold in the pecans.
Pour the filling into the chilled crust and transfer the pie to a foil lined baking sheet.
Cover loosely with foil and bake for 1 hour, until the filling is nearly set. (I baked it for 1 hour and 10 minutes.)
Transfer the pie to a rack and let cool completely, about 4 hours, before serving.
Malaysian Vegetable Stew with Gingery Coconut Milk
I do like one pot meals for their simplicity.
This recipe is from a little cookbook that I have become very fond of called "Sunday Suppers" by Pat Dailey.
It includes recipes for meat and seafood stews, vegetarian stews as well as pasta and soup.
The flavors in this stew are "to die for" and it is easy to substitute vegetables based on what you have available.
3 Tbsp. VEGETABLE OIL
1/2 tsp. CAYENNE (I used less and it was plenty hot!)
1/2 tsp. CINNAMON
1/4 tsp. ground CLOVES
2 large ONIONS, coarsely chopped (I used 2 leeks, sliced lengthwise and sliced crosswise)
1 Tbsp. minced fresh GINGER
2 large GARLIC CLOVES, minced
1 or 2 JALAPENO PEPPERS, minced (I used one)
3 Tbsp. CURRY POWDER
3 1/2 - 4 1/2 cups VEGETABLE BROTH
4 large SWEET POTATOES, peeled and cut into chunks
2 PARSNIPS, peeled and cut into rounds
2 medium TURNIPS, peeled and cut into 3/4" chunks
2 medium CARROTS, peeled and cut into 3/4" chunks
1 YELLOW PEPPER, diced
1 RED PEPPER, diced
2 medium ZUCCHINI, sliced 1" thick
1 c. unsweetened COCONUT MILK (I used the entire 14.5 oz. can)
1/2 tsp. SALT
1/4 c. chopped CILANTRO
2 SCALLIONS, sliced
In a large soup pot, heat the oil with the cayenne, cinnamon, and cloves.
When it is hot, add the onions and cook, stirring often, until the onions begin to soften, 4-5 minutes.
Add the ginger, garlic, jalapeno peppers, and curry powder and cook, stirring constantly, 1 minute.
Add 3 1/2 cups of the vegetable stock, the sweet potatoes, parsnips, turnips, and carrots. Cover and bring to a boil.
Reduce the heat to low and simmer gently until the vegetables are almost tender, 20-25 minutes.
Add the bell peppers, zucchini, and more vegetable stock if needed.
Cook until all the vegetables are tender, 8-10 minutes.
Add the coconut milk and salt and heat through.
Stir in cilantro and sprinkle the scallions on top.
Serve with cooked rice.
Serves 6
Eggnog Pancakes
Just an interesting twist on pancakes.
I do not fix pancakes often but I have had this nagging desire for them and then I found this recipe.
I have paired it with faux sausage patties from Morningstar for a vegetarian breakfast... lunch, or dinner!
1 1/4 c. all-purpose FLOUR
1 Tbsp. SUGAR
1 1/2 tsp. BAKING POWDER
1/2 tsp. NUTMEG
1/2 tsp. SALT
3/4 c. EGGNOG
1 large EGG
2 Tbsp. melted BUTTER
1 tsp. VANILLA EXTRACT
Confectioner's sugar for dusting if desired
Maple syrup
Combine the flour, sugar, baking powder, nutmeg and salt in a medium bowl.
Whisk together the eggnog, egg, butter and vanilla in a small bowl.
Add the eggnog mixture to the flour mixture stirring just until the flour mixture is moistened.
Don't over mix the batter as this will make your pancakes tough.
A few lumps in the batter is just fine and they will cook out anyway.
Brush a nonstick griddle or large skillet with oil.
Using a scant 1/4 c. for each pancake, pour the batter onto the griddle.
Cook until bubbles begin to appear and the edges of the pancakes are dry, about 2 minutes.
Turn the pancakes over and cook until lightly browned, 1-2 minutes longer.
Transfer the pancakes to a plate and keep warm.
Repeat with the remaining batter making a total of 12 pancakes.
Serve sprinkled with confectioner's sugar if desired.
Top with a pat of butter and drizzle with maple syrup.
Tres Leche Cake
Today, the day after Christmas, we went to our daughter's house in Fort Worth and I was to bring a dessert and she put in a special request for a Tres Leche Cake.
This is one of my very favorite cakes as it is easy to make and is so moist and sinfully delicious.
The recipe originated in the 1960's and could be found on the back of the Nestle can of evaporated milk.
It is very popular in Central and South America as well as in the Caribbean from what I have read.
It is quite simply, a spongecake that is soaked with three milks... evaporated, half and half, and condensed milk, and topped with whipped cream.
Make the cake a day before you want to serve it, but I prefer to make the whipped cream the day I will serve it.
When you take the cake out of the oven, it will look very flat and unappealing but when the three milks soak into the cake,
it will plump up considerably... so do not think you have done something wrong.
I use Alton Brown's recipe and your ingredients will need to be weighed.
And how do you pronounce it? "Trey Lay Chay"
For the Cake:
VEGETABLE OIL
6 3/4 ounces CAKE FLOUR, plus more for the pan
1 tsp. BAKING POWDER
1/2 tsp. KOSHER SALT
4 ounces UNSALTED BUTTER, at room temperature
8 ounces SUGAR
5 large EGGS
1 1/2 tsp. VANILLA
For the Glaze:
1 (12-ounce) can EVAPORATED MILK
1 (14-ounce) can SWEETENED CONDENSED MILK
1 cup HALF-AND-HALF
For the Topping:
2 cups HEAVY CREAM
8 ounces SUGAR
1 tsp. VANILLA
For the cake:
Preheat the oven to 350 degrees F.
Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute.
Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute.
Stop to scrape down the sides of the bowl, if necessary.
Add the eggs, 1 at a time and mix to thoroughly combine.
Add the vanilla extract and mix to combine.
Add the flour mixture to the batter in 3 batches and mix just until combined.
Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.
Bake on the middle rack of the oven for 20-25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes.
Poke the top of the cake all over with a fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a quart measuring cup.
Once combined, pour the glaze over the cake.
Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer.
Using the whisk attachment, whisk together on low until stiff peaks are formed.
Change to medium speed and whisk until thick.
Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
I like to serve the cake topped with fresh fruit.
What day is this?
Yes, it is Cook a Sweet Potato Day! But dare I tell you it is also Margarita Day?
Unfortunately I did not have any good photos of a margarita so you are stuck with sweet potatoes!
But wait! I have been inspiralized!
With that Paderno spiralizer you can make your sweet potatoes look like pasta!!
So here you have spiralized sweet potatoes with scrambled eggs and soyrizo sausage!
And you might even have a margarita to go with it!
Spiralized Potato "Pasta" with Tomatoes Sauteed in Garlic Butter
OK... this one is really easy and delicious.
And yes, it is vegetarian. It could be served as a side for a non-vegetarian.
These are the ingredients that you need. Vary the amount depending on how many servings.
1 RUSSET POTATO per person
BUTTER... enough to cover the bottom of the pan (or olive oil)
1 CLOVE GARLIC, minced
RED and YELLOW CHERRY TOMATOES, halved
Several SCALLIONS, sliced
ARUGULA
SALT and PEPPER (freshly ground)
PARMESAN CHEESE, grated (optional)
Peel and spiralize your potato with your Paderno Spiralizer using the pasta blade.
Place in a microwave safe dish, cover with plastic wrap and cook in the microwave
for anywhere from 1 minute and 45 seconds to 2 minutes until tender to the bite.
(There is no need to add water when cooking!)
Melt butter in pan. Add garlic and saute until aromatic.
Add tomatoes and sauté until heated through.
Add the potato "pasta" to the pan, season with salt and pepper and toss gently.
Sprinkle with the sliced scallions.
Top with some arugula leaves and a good squirt of lemon juice and serve.
This is delicious with some grated Parmesan cheese on top.
