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Archive for the ‘veggies’ Category

I have been meaning to make this for years. I’m now sad it took me so long. What on earth was I waiting for?!  

 This sauce is so simple. And then you just throw some eggs on top and breakfast is ready.

I like the hint of spice in the tomato sauce. Quite warming on a chilly winter morn. 

PS. Spellcheck keeps wanting to change shakshuka to sharks hula. I’m giggling at the thought of sharks wearing leis and dancing about.  

 Shakshuka

1 T olive oil

1/4 cup diced onion

1 clove garlic, minced

1/2 cup chopped bell pepper 

1/2 t chili powder

1/2 t cumin

Pinch red pepper flakes

Sprinkle of salt

Pinch of sugar or drizzle of honey 

2 t tomato powder (or 1 T tomato paste)

1 pint canned diced tomatoes

4 eggs

Parsley (fresh is best but dried will work mid-winter)

Salt/pepper

Heat olive oil in skillet. Add onion and sauté a few minutes. Add garlic and stir until fragrant. Add bell pepper and sauté a bit more. Throw in spices, sweetener, and tomato products. Simmer, stirring occasionally, until slightly thickened. 

At this point I transferred half of the mixture to a smaller skillet because I wanted a personal size serving. I saved the other half of the tomatoes for another day. 

Break eggs into the tomato sauce. Cover and simmer 5-15 minutes, depending on how hard you like your eggs. Check tomato sauce occasionally to make sure it’s not burning. 

Sprinkle with parsley, salt, and pepper and serve with crusty bread (toasted sandwich bread will do). 

Serves: 2

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I had leftover rice to use up. I usually opt for fried rice but the husband had a major Chinese food craving last night and I wasn’t about to make homemade fried rice so soon after eating the “real” deal.  

 So I set to thinking. I was cooking up some chicken for chicken salad and had a bunch leftover. I pulled everything out of the fridge that I wanted used (pickled jalapeños, rice, chicken, salsa, cooked kidney beans, and chicken broth) and then skipped out to the freezer and found corn and zucchini. The basement yielded roasted tomato sauce and canned tomato chunks. Yes, soup it was all destined to be. 

I love when it comes together so easily and yields such mouthwatering results. Brad went nuts for it! 

 Mexican Chicken and Rice Soup

1 T lard 

1/2 onion,  diced

2 cloves garlic, minced

1 qt canned tomatoes 

1 pt tomato sauce (roasted is yummy!)

1/2 cup salsa

2 canned jalapeños, seeded and diced (green chilies would be the store-bought alternative, I believe)

1 qt chicken stock

1 pt frozen corn

1 pt frozen diced zucchini

4 cups cooked kidney beans 

1 1/2 t cumin

1 t salt

3 cups leftover rice

2 cups shredded cooked chicken

Sour cream, cheese, hot sauce, cilantro, etc,  for serving 

Heat lard in a 5-6qt soup pot. Add onion and sauté a few minutes. Add garlic and then the tomatoes, tomato sauce, salsa, jalapeños, stock, corn, zucchini, beans, cumin, and salt. Bring to a boil and cook for 20-30 minutes. Add rice and cook another 10 minutes or so. Add chicken and heat through. Serve immediately with desired toppings. A fresh loaf of sour dough doesn’t hurt, either. 

Yield: about a gallon 

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I meant for this to travel with us to the cabin for the next two days but it didn’t make it there. When I plated it for the photo, I had to take a bite. And then I ate the whole pile. 

If it WOULD have made it to Christmas, it would have been the perfect antidote to all that sugar I know I’ll consume. 

  
Kale Salad

Told to me by my mom 

Kale (4 c finely chopped ended up giving me a pint of salad)

Salt

Lemon juice 

Sliced almonds 

Craisins

Raisins

Grated sharp cheddar (or crumbled feta)

Honey

Olive oil

Balsamic vinegar

Black pepper

Remove the stems from the kale as well as the larger veins. Chop it very fine and place in a big bowl. Sprinkle with salt and a sprinkling of lemon juice.  Then comes the fun part. Get your hands in there and smash that kale all up. Really give it a good massage. You want it all to turn wet and dark green. 

Next toast your almonds. Use a skillet on the stove top or a pan in the oven. Whatever floats your boat. Than throw the hot nuts on top of the kale and give it a stir. Add remaining ingredients, but don’t overdue it on the balsamic. It’s a background flavor. And you don’t need much oil. Give it a stir and eat immediately or refrigerate up to a day or two. 

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At this year’s soirée, my aunt served us the most wonderful soup. It was smooth and warm, flavors perfectly balanced. I don’t think my version beats hers, but this is what I came up with using what I already had on hand.  I really wished for more cilantro but the tiny volunteers in the garden only gave me six little leaves. Parsley had to do. 

 Only one child gagged, so I consider that a win. Baby even begged for more spoonfuls!  

 Winter Squash Soup with Corn Relish

Adapted from here

2 T olive oil

1/2 of a small onion, diced

2 cloves garlic, minced

1 cup frozen corn, thawed

1 t minced cilantro 

4 cups cooked butternut squash 

1 (13.5 oz) can coconut milk

2-3 cups water 

1 1/2 t salt

Pinch red pepper flakes 

Corn relish, below

Heat oil in pot. Add onion and sauté for two minutes. Add garlic and stir and sauté another minute or so. Add remaining ingredients, except for corn relish, and cook until corn is soft. Purée with stick blender until smooth, adding more water if you want a thinner soup. Serve warm with corn relish sprinkled on top.

Serves: 4-6

Corn Relish

1 cup frozen corn kernels, thawed

1 T minced parsley

1 T lime juice

1 T olive oil 

1/4 t salt

Dash black pepper 

Mix all together and serve with soup. 

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Oh dear me. This is my new favorite breakfast. It can simmer on the stove while I prepare everyone else’s eggs and then they all run off to their respective duties while I sit and enjoy these molten juices.   

The tomatoes really do melt in your mouth. The way they slump in the cream. Ooohhhh. I want another pan of them and I am full.   

Tomatoes in Cream

Adapted from my cousin Jennifer’s blog

Roma tomatoes, cored and halved

1-2 t butter per tomato

1-2 T heavy cream per tomato

Salt and pepper

Melt butter in a skillet. Place tomatoes cut side down in the butter. Sprinkle with salt and poke the backs with a knife. Simmer 5 minutes and then flip them. Continue simmering and flipping at 5 minute intervals until tomatoes are pretty much falling apart, about 20 minutes total. Pour in the cream, sprinkle with pepper, and heat through. Serve hot with buttered toast. 

3 tomatoes and two pieces of toast fills my belly right up. 

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Tomato Platter

  

This dish will forever remind me of grandma’s house in the summer time. One of my favorite food memories. Juicy summer tomatoes are difficult to beat, especially with a sprinkling of sugar!

Tomato Platter

Thickly sliced tomatoes

Minced celery

Minced onion

Sugar

Cider vinegar

Arrange tomatoes on a platter or plate. Sprinkle with a smattering or celery and onion.

Mix sugar with enough vinegar to make it just so runny enough to drizzle. Drizzle over veggies. Serve.

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This morning I cooked three pounds of dried beans. Then we had to go away before I could get them frozen. 4 o’clock found me needing something quick for supper and what do you know, the beans were still sitting out so I hunted down a salad recipe. Vegetarian recipe books are good ones for the bean recipes so i checked in my Fix-It and Forget-It Vegetarian Cookbook. Jackpot!

Cilantro is a relatively new herb for me. I did not grow up eating it and only really tried it when Brad requested that I make guacamole and the recipe I chose called for it. I ended up buying one of those sad grocery-store pots of the stuff. It made delicious guac so I bought an actual plant and, much to the children’s dismay, planted it. And the stuff readily reseeds itself so we will forever have cilantro. Sorry kids. 

The original recipe calls for half a bunch of parsley and half of cilantro. I cut way back since nobody is a fan of that many herbs around here. Nobody really likes bean salad either (except me) but sometimes I ask them deal with it. Sorry kids.   

(Other similar bean salads I’ve blogged: here, here, and a bean salsa here.) 

All that to say, this is quick, fresh, and delicious!  

Puerto Rican Bean Salad

Adapted from the aforementioned cookbook

4 cups cooked dry beans (I used black, kidney, and navy)

1 cup frozen corn, thawed

1 bell pepper, chopped (I used frozen)

1 rib celery, chopped

2 T fresh parsley

2 T fresh cilantro

Couple of T pineapple juice

1/2 t lime zest

Good drizzle of olive oil

Good drizzle of red wine vinegar 

1 t salt

Drizzle of honey

3/4 t chili powder

1/4 t oregano 

Mix everything together and chill several hours before serving. 

Yield: about 5 cups 

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