In theory, I'm a creative person. I mean, I like the idea of being the "artsy" type. I have been told I look the part (I guess people assume lots of tattoos = some kind of artistic talent?), but the truth is I am pretty talentless in that area. I can't sing, I can't draw, and beyond a few years of middle-school flute playing, my creative outlets consist of two things: making candles and cooking.
The irony is that both of those outlets are really less about being creative and more about chemistry and following instructions. I am great at following recipes... just like I am great at doing paint-by-numbers. My creativity is BOUNDLESS! (As long as I am told exactly what to do...)
So, this brings me to last night's dinner. After a few days off from cooking (I was sick) I was back in the saddle. My grocery list was made and I was going to whip up the "Poblano Chile-Cheese Enchiladas" from my recently purchased Vegetarian Times "Healing Foods Cookbook." Chiles, according to the cookbook, have anti-inflammatory properties - great news for those of who suffer from migraines.
I arrived at my local Whole Foods, list in hand, ready to roll. I was pretty familiar with everything on the list, except for one obscure ingredient - "2 1/2 oz. dried New Mexican chiles." Thankfully, I was accompanied on this shopping trip by a friend who is what I would consider to be an expert on all things chile. After some discussion, she knew what it was we were looking for. We walked the aisles for a while in search of this mystery ingredient. Nothing in produce. Nothing in the spice aisle. Finally we asked the girl making about 8 pounds of guacamole in the produce aisle where we could find these dried chiles. In the end, we were out of luck. There were no dried chiles to be found.
At this point, I had been running around all day and did not want to go to another grocery store in search of the elusive dried chiles. Instead, I opted to spread my creative wings... and wing it. In lieu of dried chiles, I bought three green Anaheim chiles. Instead of drying them, I roasted them in the oven, chopped them up and added them when the dried chiles were called for in the recipe. My biggest fear was that the red tomatoes + the green chiles would = some kind of enchilada sauce that was reminiscent of the contents of an infant's diaper (red + green = brown, right?). Thankfully it ended up as an orangey kind of sauce that was pretty delish. I also topped the whole thing with some extra shredded monterey jack and some chopped cilantro, and covered the whole thing with foil prior to putting it in the oven.
These enchiladas were STUPENDOUS. The real test is whether or not my carnivorous husband will eat whatever vegetarian concoctions I come up with. Prior to eating this he said "I hope there's some chicken in here..." After trying them, I didn't hear a word until the plate was wiped clean.
Saturday, January 22, 2011
Thursday, January 13, 2011
Stocking up (or not)...
I really despise grocery shopping. I'm talking about that "big" kind of grocery shopping you do on a Sunday afternoon... the kind of shopping that requires a big list and a two hour block of time... the kind that makes you feel like you just ran a race, and lost miserably. I refuse to do this sort of shopping.
My husband, on the other hand, is one of those people who likes to "stock up" on things. If there aren't at least 300 rolls of toilet paper in the cabinet he feels like we are just about to run out. He's the sort of guy who would prefer to go to the wholesale stores that allow you to buy in bulk and LITERALLY fill the car with so much crap that you can't even see out the back window. It matters very little whether or not we need the crap but it's just important that we have it.
I prefer a "just in time" shopping method. I don't like to keep a whole lot of extra stuff in the house. Granted there are certain things that I always make sure we have in stock (we will NEVER run out of coffee) but there is something almost romantic about the idea of thoughtfully planning dinner each day and heading to the market for the freshest ingredients. I imagine myself on a bicycle somewhere in Naples going to my neighbors farm to pick up some San Marzano tomatoes. Yes, Arizona is a far cry from Naples, but you get the point.
The downside to all this is felt during those times when you just can't get to the grocery store. When I was on the East coast, even the slightest mention of snow would cause a rush of people to stock up on bread, milk and other staples. Heaven forbid! We may be snowed in for weeks! While there is no longer the threat of snow out here in the Southwest, there is the issue of my frequent migraines. I've been getting these for more than 20 years and when I do, there is little I can do other than medicate and hide in a dark room... At these moments, there is just no way I can pry myself out of bed for a trip to the grocery store.
Which brings us to today...
I had big plans to try out a new recipe for a sweet potato and leek gratin. My short grocery list for my post-work shopping trip consisted of two things... sweet potatoes and leeks. Since I've been house-bound all day with a migraine, my gratin is just not going to happen. Instead, I've been left to scrounge around in my fridge and cabinets trying to put something together for dinner. Thankfully I had some pretty good ingredients on hand and was able to put together a meal I am calling "Stuck-in-the-house" Chili.
Stuck-in-the-house Chili
Heat 1 Tbsp olive oil in a big soup pot. Saute the onions, carrots, celery and garlic until vegetables are tender. While vegetables are cooking, add cilantro, plum tomatoes (roughly chopped), chipotle and remaining Tbsp of olive oil to blender and blend till smooth. Add blended mixture to vegetables along with broth, water, tomatoes and soup mix. Stir in chili powder and cumin. Add salt to taste. Simmer until beans are cooked (this takes a while... I'd say about 2 1/2 to 3 hours).
Serve with cheese and sour cream.
My husband, on the other hand, is one of those people who likes to "stock up" on things. If there aren't at least 300 rolls of toilet paper in the cabinet he feels like we are just about to run out. He's the sort of guy who would prefer to go to the wholesale stores that allow you to buy in bulk and LITERALLY fill the car with so much crap that you can't even see out the back window. It matters very little whether or not we need the crap but it's just important that we have it.
I prefer a "just in time" shopping method. I don't like to keep a whole lot of extra stuff in the house. Granted there are certain things that I always make sure we have in stock (we will NEVER run out of coffee) but there is something almost romantic about the idea of thoughtfully planning dinner each day and heading to the market for the freshest ingredients. I imagine myself on a bicycle somewhere in Naples going to my neighbors farm to pick up some San Marzano tomatoes. Yes, Arizona is a far cry from Naples, but you get the point.
The downside to all this is felt during those times when you just can't get to the grocery store. When I was on the East coast, even the slightest mention of snow would cause a rush of people to stock up on bread, milk and other staples. Heaven forbid! We may be snowed in for weeks! While there is no longer the threat of snow out here in the Southwest, there is the issue of my frequent migraines. I've been getting these for more than 20 years and when I do, there is little I can do other than medicate and hide in a dark room... At these moments, there is just no way I can pry myself out of bed for a trip to the grocery store.
Which brings us to today...
I had big plans to try out a new recipe for a sweet potato and leek gratin. My short grocery list for my post-work shopping trip consisted of two things... sweet potatoes and leeks. Since I've been house-bound all day with a migraine, my gratin is just not going to happen. Instead, I've been left to scrounge around in my fridge and cabinets trying to put something together for dinner. Thankfully I had some pretty good ingredients on hand and was able to put together a meal I am calling "Stuck-in-the-house" Chili.
Stuck-in-the-house Chili
2 Tbsp olive oil
2 garlic cloves, minced
1 cup chopped celery
3/4 cup chopped onion
3/4 cup chopped carrots
2 plum tomatoes
1 bunch of cilantro
1 chipotle pepper in adobo
3 cups veg broth
1 cup water
3 14.5 oz cans diced tomatoes
3 cups "Bob's Red Mill" Whole Grains and Beans soup mix
1 Tbs chili powder
1 tsp cumin
Salt
Heat 1 Tbsp olive oil in a big soup pot. Saute the onions, carrots, celery and garlic until vegetables are tender. While vegetables are cooking, add cilantro, plum tomatoes (roughly chopped), chipotle and remaining Tbsp of olive oil to blender and blend till smooth. Add blended mixture to vegetables along with broth, water, tomatoes and soup mix. Stir in chili powder and cumin. Add salt to taste. Simmer until beans are cooked (this takes a while... I'd say about 2 1/2 to 3 hours).
Serve with cheese and sour cream.
Wednesday, January 12, 2011
From "Pork Roll" to "Poblanos"...
Growing up in NJ, there was truly nothing better on a Saturday morning than taking a ride to the local bagel shop for a pork roll, egg, and cheese on a bagel with salt, pepper, and ketchup. When I say "nothing better" I really mean that. The PE&C cures a number of ailments, but it is most used as a hangover remedy and I can honestly say that I have never experienced a better "morning after" cure. I assume the bagel must absorb those churning stomach acids... and the grease from the pork roll has a lovely "coating" effect, something like a pig-based version of Pepto Bismol. It is, in a word, heaven. (Note that I'm a vegetarian now, so I've abandoned pork roll as a hangover cure)
Almost six years ago, after learning that my employment was going to be transferred to Maryland, I decided I would look for a new job in a warmer part of the country. It had been a bad winter that year and I was just so tired of scraping the ice off my car in the morning and wondering if I would get to work without hitting a patch of black ice. So, I looked for work in two states - Florida and Arizona.
I really hoped that I would land a spot in Florida. I had spent quite a bit of time there at conferences for work (and just generally goofing off as well) and I really loved it. The sun... the beach... great food... I had a yearning for Fort Lauderdale that wouldn't quit. I imagined I would spend my days at the beach and my nights at the Elbo Room and it would be bliss. The Florida job offers never came, though. After months of looking, and the inevitable sale of my house in NJ, I needed to find a job SOMEWHERE fast.
At the 11th hour I received a job offer in Arizona. I immediately accepted, having very little knowledge of what I would be doing or where I would be living. I packed up my belongings, drove cross country, and settled in to my new home.
There were a lot of adjustments to make with this move, not the least of which was the tremendous difference in the food. There is NO bagel shop within a reasonable distance from my home, most people have no idea what pork roll is, and getting "real" East-coast pizza is not in the realm of the possible.
I've slowly started to become accustomed to the local food, but it wasn't easy. I had never even had "real" Mexican food for example. The only thing close I had ever eaten was the occasional taco my mother would make from the "Old El Paso" taco kit. Being pretty "food adventurous", though, it wasn't long before I was trying things like Chile Rellenos and tacos that had little resemblance to what I grew up eating.
While I wouldn't consider myself an expert on Mexican or Southwest fare, I've come a long way. Yesterday, I decided that I was going to make a Poblano Corn Chowder for dinner. I stopped at the local grocery store to pick up the ingredients I needed... 4 ears of corn, milk, vegetable broth, and Poblano peppers. I walked frantically up and down the produce aisle looking for where the chile peppers were (I didn't go to my "regular" grocery store so I was a bit lost). Eventually I found them, but grew concerned when the sign said "Pasilla" peppers, and not Poblano. I stared at the peppers for a while, doubting my pepper knowledge. These looked like Poblanos... and I didn't have a damn clue what a Pasilla was. I decided to go out on a limb and take the plunge, trusting that I knew what a Poblano was and these were them.
When I got to the register, the cashier looked at me and said "What's this?" I responded confidently "THAT is a Poblano." She looked it up in her little list of produce codes and eventually found what she was looking for. Then, on the register's display I see "Pasilla." DAMMIT. I guess I'm not as smart as I think I am. I brought my groceries home and made my chowder (recipe here) and it was absolutely amazing. NOTE: I used three Tbsp of butter rather than two, and let the chowder simmer about a half hour before serving.
This morning, I did an internet search on Pasillas and Poblanos. Well it turns out that Pasillas are actually a dried chilaca (whatever the hell THAT is). From the wikipedia entry for Pasilla: "A true pasilla is the dried form of the long and narrow chilaca pepper.[2] However, in the United States producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho."
So, not only did I make one of the most kick-ass pots of soup last night, but I also proved to myself that perhaps I AM in fact a little smarter than I give myself credit for when it comes to the local fare of my new home state. I still have a lot to learn, but for now, I'm happy with my small Poblano victory.
Almost six years ago, after learning that my employment was going to be transferred to Maryland, I decided I would look for a new job in a warmer part of the country. It had been a bad winter that year and I was just so tired of scraping the ice off my car in the morning and wondering if I would get to work without hitting a patch of black ice. So, I looked for work in two states - Florida and Arizona.
I really hoped that I would land a spot in Florida. I had spent quite a bit of time there at conferences for work (and just generally goofing off as well) and I really loved it. The sun... the beach... great food... I had a yearning for Fort Lauderdale that wouldn't quit. I imagined I would spend my days at the beach and my nights at the Elbo Room and it would be bliss. The Florida job offers never came, though. After months of looking, and the inevitable sale of my house in NJ, I needed to find a job SOMEWHERE fast.
At the 11th hour I received a job offer in Arizona. I immediately accepted, having very little knowledge of what I would be doing or where I would be living. I packed up my belongings, drove cross country, and settled in to my new home.
There were a lot of adjustments to make with this move, not the least of which was the tremendous difference in the food. There is NO bagel shop within a reasonable distance from my home, most people have no idea what pork roll is, and getting "real" East-coast pizza is not in the realm of the possible.
I've slowly started to become accustomed to the local food, but it wasn't easy. I had never even had "real" Mexican food for example. The only thing close I had ever eaten was the occasional taco my mother would make from the "Old El Paso" taco kit. Being pretty "food adventurous", though, it wasn't long before I was trying things like Chile Rellenos and tacos that had little resemblance to what I grew up eating.
While I wouldn't consider myself an expert on Mexican or Southwest fare, I've come a long way. Yesterday, I decided that I was going to make a Poblano Corn Chowder for dinner. I stopped at the local grocery store to pick up the ingredients I needed... 4 ears of corn, milk, vegetable broth, and Poblano peppers. I walked frantically up and down the produce aisle looking for where the chile peppers were (I didn't go to my "regular" grocery store so I was a bit lost). Eventually I found them, but grew concerned when the sign said "Pasilla" peppers, and not Poblano. I stared at the peppers for a while, doubting my pepper knowledge. These looked like Poblanos... and I didn't have a damn clue what a Pasilla was. I decided to go out on a limb and take the plunge, trusting that I knew what a Poblano was and these were them.
When I got to the register, the cashier looked at me and said "What's this?" I responded confidently "THAT is a Poblano." She looked it up in her little list of produce codes and eventually found what she was looking for. Then, on the register's display I see "Pasilla." DAMMIT. I guess I'm not as smart as I think I am. I brought my groceries home and made my chowder (recipe here) and it was absolutely amazing. NOTE: I used three Tbsp of butter rather than two, and let the chowder simmer about a half hour before serving.
This morning, I did an internet search on Pasillas and Poblanos. Well it turns out that Pasillas are actually a dried chilaca (whatever the hell THAT is). From the wikipedia entry for Pasilla: "A true pasilla is the dried form of the long and narrow chilaca pepper.[2] However, in the United States producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho."
So, not only did I make one of the most kick-ass pots of soup last night, but I also proved to myself that perhaps I AM in fact a little smarter than I give myself credit for when it comes to the local fare of my new home state. I still have a lot to learn, but for now, I'm happy with my small Poblano victory.
Tuesday, January 11, 2011
Persian Chickpea Salad
This salad, along with the leftover tomato soup I made the other day, was dinner last night. I thought it was really good, but Mike was not super thrilled with it. Apparently he has an aversion to too many chickpeas (which he affectionately refers to as "chalk balls" because he says they taste chalky). The salad was similar to a Greek salad in taste, but with a little bit of a Middle Eastern spin due to the spices. The recipe said you could use either feta or queso fresco. I used queso fresco that I found at Whole Foods but I'm not sure if it's something you could find at a typical grocery store. You could also substitute panir, which is a Middle Eastern cheese, if you have the luxury of a Middle Eastern market in your area. My recipe calls for half the onion of the original just because I'm not big on onion.
Dressing
3 Tbsp fresh lemon juice
1 Tbsp olive oil
1/2 tsp each cinnamon, cumin, salt
1/4 tsp cayenne pepper
Salad
1 can chickpeas, drained and rinsed
1/4 small red onion, diced
1/2 cucumber, seeded and diced
3 plum tomatoes, seeded and diced
2 Tbsp sliced fresh mint
2 oz queso fresco, feta or panir cheese
Toasted pita bread (optional)
Whisk together ingredients for the dressing.
Combine all salad ingredients except for mint and cheese. Add dressing and toss. Add mint and gently fold in to salad. Serve salad topped with cheese and with toasted pita. Enjoy!
(original recipe courtesy of Pampered Chef)
This is about 4 servings.
Dressing
3 Tbsp fresh lemon juice
1 Tbsp olive oil
1/2 tsp each cinnamon, cumin, salt
1/4 tsp cayenne pepper
Salad
1 can chickpeas, drained and rinsed
1/4 small red onion, diced
1/2 cucumber, seeded and diced
3 plum tomatoes, seeded and diced
2 Tbsp sliced fresh mint
2 oz queso fresco, feta or panir cheese
Toasted pita bread (optional)
Whisk together ingredients for the dressing.
Combine all salad ingredients except for mint and cheese. Add dressing and toss. Add mint and gently fold in to salad. Serve salad topped with cheese and with toasted pita. Enjoy!
(original recipe courtesy of Pampered Chef)
This is about 4 servings.
Sunday, January 9, 2011
Comfort food when it's really needed...
Well, it's certainly been one hell of a weekend out here in Arizona's District 8. As most everyone has heard, our Congresswoman, Gabrielle Giffords, was shot in the head at point blank range. She is currently in a medically induced coma, but still alive, and the doctor's seem hopeful. In addition, more than a dozen others were shot, several killed, including a Federal judge that went to high school with a friend of mine and a 9 year old little girl. There is a lot of sadness and disbelief going around right now.
Then, today, while I was at church, I saw a call coming in on my cell phone from one of my closest friends. After church I listened to the voicemail she had left only to discover that her cousin, and also a friend of mine, had passed away at the young age of 38, seemingly of a heart attack. He leaves behind a wife and three kids. He was a great guy and had a great sense of humor, and it is truly a loss.
At times like this, there's little that anyone can do or say to fix the situation or lift spirits... and I had very little desire to whip up some big gourmet feast today. Instead, I settled on a simple soup that provided a little bit of comfort when it was needed most. The recipe is available here.
Then, today, while I was at church, I saw a call coming in on my cell phone from one of my closest friends. After church I listened to the voicemail she had left only to discover that her cousin, and also a friend of mine, had passed away at the young age of 38, seemingly of a heart attack. He leaves behind a wife and three kids. He was a great guy and had a great sense of humor, and it is truly a loss.
At times like this, there's little that anyone can do or say to fix the situation or lift spirits... and I had very little desire to whip up some big gourmet feast today. Instead, I settled on a simple soup that provided a little bit of comfort when it was needed most. The recipe is available here.
Saturday, January 8, 2011
Cloth, Paper, Scissors...
Being a 30-something without kids (yet) I have to confess that most of my dinners are eaten on the couch and in front of the TV. I have a lovely dining room that quietly sits just waiting for the 2 or 3 times a year it will actually be used. I just really can't find a reason to use it on a day to day basis. I imagine that when I do have kids, I'll follow the footsteps of my mother and have "real" dinners, at the table, every night, at a set time. It will be "dinner time" and I will fully expect my kids to be there for it.
Even with my current dinner configuration, though, I do have one small element of formality - cloth napkins. A dear friend of mine will probably call this "hoity-toity" (a phrase I first heard when she compared New Jersey pork roll to "hoity-toity" SPAM) but to me, it's much more complex.
I admittedly have a bit of an "issue" about eating with my hands or having any kind of grease on my hands. Even with my East coast roots, I eat pizza with a knife and fork... and I am CONSTANTLY wiping off my hands when I eat. So, in some ways, it's just impractical for me to use paper napkins. I will go through STACKS of them and they never really seem to be substantial enough to make me feel like my hands are clean. It just seems tremendously wasteful.
So several years ago, I made the switch to cloth napkins. In environmentalist circles there are debates over which is actually the more "green" option. Paper napkins contribute to deforestation, there is the energy and resources required to make them, and when they break down, they release methane in to the atmosphere. However, there are paper napkins made with recycled fibers that have less impact to the environment in the manufacturing process. Cloth napkins are reusable, but bleached cotton napkins are much more damaging to the environment (from a manufacturing perspective) than paper. Linen napkins are more environmentally friendly than cotton, but then again, with all that washing, are they really better? There are a lot of viewpoints... and just as many variables that could make either one a better option than the other.
Given all of that, for me, cloth napkins work best. I use way too many napkins to justify paper, and for some reason I can use one cloth napkin for several meals (unless it's something really messy) without feeling like the napkin is "dirty". I'm sure the fact that I limit the hand-to-food contact has something to do with it. I have a bunch of cloth napkins that I've used for years. I wash them with the rest of the towels/dish towels, and I use a biodegradable, non-toxic detergent in a high-efficiency washer. I have no doubt that for my situation, cloth wins the green debate. When these napkins finally meet their doom, I plan to try to make some of my own "shabby-chic" napkins with some old clothes and pinking shears.
While for some, cloth napkins are a sign of pretention and hoity-toity-ism (that's right, I just made that up...) to me, they are just another way that I can live my crunchy, dirty hippie, tree-hugging convictions.
Even with my current dinner configuration, though, I do have one small element of formality - cloth napkins. A dear friend of mine will probably call this "hoity-toity" (a phrase I first heard when she compared New Jersey pork roll to "hoity-toity" SPAM) but to me, it's much more complex.
I admittedly have a bit of an "issue" about eating with my hands or having any kind of grease on my hands. Even with my East coast roots, I eat pizza with a knife and fork... and I am CONSTANTLY wiping off my hands when I eat. So, in some ways, it's just impractical for me to use paper napkins. I will go through STACKS of them and they never really seem to be substantial enough to make me feel like my hands are clean. It just seems tremendously wasteful.
So several years ago, I made the switch to cloth napkins. In environmentalist circles there are debates over which is actually the more "green" option. Paper napkins contribute to deforestation, there is the energy and resources required to make them, and when they break down, they release methane in to the atmosphere. However, there are paper napkins made with recycled fibers that have less impact to the environment in the manufacturing process. Cloth napkins are reusable, but bleached cotton napkins are much more damaging to the environment (from a manufacturing perspective) than paper. Linen napkins are more environmentally friendly than cotton, but then again, with all that washing, are they really better? There are a lot of viewpoints... and just as many variables that could make either one a better option than the other.
Given all of that, for me, cloth napkins work best. I use way too many napkins to justify paper, and for some reason I can use one cloth napkin for several meals (unless it's something really messy) without feeling like the napkin is "dirty". I'm sure the fact that I limit the hand-to-food contact has something to do with it. I have a bunch of cloth napkins that I've used for years. I wash them with the rest of the towels/dish towels, and I use a biodegradable, non-toxic detergent in a high-efficiency washer. I have no doubt that for my situation, cloth wins the green debate. When these napkins finally meet their doom, I plan to try to make some of my own "shabby-chic" napkins with some old clothes and pinking shears.
While for some, cloth napkins are a sign of pretention and hoity-toity-ism (that's right, I just made that up...) to me, they are just another way that I can live my crunchy, dirty hippie, tree-hugging convictions.
Thursday, January 6, 2011
What are we having for dinner???
Am I the only one that despises this question? I think this is the question that I am asked most often - and always by the same person (I have no kids, so does that narrow it down?).
WHAT ARE WE HAVING FOR DINNER???????
Deciding what to have for dinner is painful to me, and for whatever reason I seem to get in to "ruts"... The same stuff over and over and over again. Being a relatively new vegetarian, I think it may be even worse because I wouldn't call myself an "expert" at vegetarian cuisine. Quite honestly, I can grill a kick-ass steak, but that talent isn't doing anything for me at this point.
I am always looking for new and interesting vegetarian recipes. My husband is a relatively picky eater, so I find myself filtering those recipes based on what I think he'll actually eat. I have collected a few vegetarian cookbooks, some better than others, and have a subscription to Vegetarian Times magazine (which is really fantastic). With all these recipes on hand, I've made a committment to expand my dinner repertoire by making 30 consecutive NEW dinners. Today is day 4 of that exercise. Day 1 was a Sweet Potato and Chickpea Chili. Day 2 was homemade Ricotta Gnocchi. Day 3 was a spicy vegetable soup. Day 4, today, was stuffed peppers. I would characterize days 2 and 4 as "successful" in that I will add these items to my dinner rotation when this little exercise is complete. Day 1, was ok but I think it wasn't good enough to be repeated. Day 3 (the soup) was a little bit too spicy for my Irish blood. It did, however, give me a chance to cook with chipotle peppers in adobo, which is an ingredient I haven't worked with. I might make it again if the recipe were tweaked slightly.
Tonight's dinner, the stuffed peppers, was very easy and really delish. I served it with some of the leftover soup from last night (I still consider this a "new" dinner... Hope I'm not cheating there...). The recipe follows.
Saffron Rice Stuffed Peppers
1 package yellow saffron rice (the prepackaged rice/seasoning stuff in the grocery store)
2 medium red bell peppers, cut in half lengthwise, stems and seeds removed
2 medium tomatoes, cored, seeded and diced
1/4 cup diced green bell pepper
1 green onion thinly sliced
1/4 cup chopped cilantro
1 tsp olive oil
2 garlic cloves, minced
3/4 shredded cheese (Mexican-type blend - cheddar/monterey jack)
2 Tbsp water
Prepare rice according to package directions.
Meanwhile, microwave red bell pepper halves (covered) for three minutes.
Heat oil in medium skillet over medium-high heat for about 2 mins. Add tomatoes, green pepper, green onion, garlic, and half the cilantro. Cook a few minutes until the green peppers are tender.
Stir veggie mixture into the finished rice. Add 1/2 cup of the cheese. Dry the cooked red peppers and place in the skillet that the veggies were sauteed in. Stuff with rice mixture and top with remaining cheese. Put water in skillet and cover. Heat for a couple of minutes at medium-low heat until cheese is melted. Sprinkle with cilantro when serving.
WHAT ARE WE HAVING FOR DINNER???????
Deciding what to have for dinner is painful to me, and for whatever reason I seem to get in to "ruts"... The same stuff over and over and over again. Being a relatively new vegetarian, I think it may be even worse because I wouldn't call myself an "expert" at vegetarian cuisine. Quite honestly, I can grill a kick-ass steak, but that talent isn't doing anything for me at this point.
I am always looking for new and interesting vegetarian recipes. My husband is a relatively picky eater, so I find myself filtering those recipes based on what I think he'll actually eat. I have collected a few vegetarian cookbooks, some better than others, and have a subscription to Vegetarian Times magazine (which is really fantastic). With all these recipes on hand, I've made a committment to expand my dinner repertoire by making 30 consecutive NEW dinners. Today is day 4 of that exercise. Day 1 was a Sweet Potato and Chickpea Chili. Day 2 was homemade Ricotta Gnocchi. Day 3 was a spicy vegetable soup. Day 4, today, was stuffed peppers. I would characterize days 2 and 4 as "successful" in that I will add these items to my dinner rotation when this little exercise is complete. Day 1, was ok but I think it wasn't good enough to be repeated. Day 3 (the soup) was a little bit too spicy for my Irish blood. It did, however, give me a chance to cook with chipotle peppers in adobo, which is an ingredient I haven't worked with. I might make it again if the recipe were tweaked slightly.
Tonight's dinner, the stuffed peppers, was very easy and really delish. I served it with some of the leftover soup from last night (I still consider this a "new" dinner... Hope I'm not cheating there...). The recipe follows.
Saffron Rice Stuffed Peppers
1 package yellow saffron rice (the prepackaged rice/seasoning stuff in the grocery store)
2 medium red bell peppers, cut in half lengthwise, stems and seeds removed
2 medium tomatoes, cored, seeded and diced
1/4 cup diced green bell pepper
1 green onion thinly sliced
1/4 cup chopped cilantro
1 tsp olive oil
2 garlic cloves, minced
3/4 shredded cheese (Mexican-type blend - cheddar/monterey jack)
2 Tbsp water
Prepare rice according to package directions.
Meanwhile, microwave red bell pepper halves (covered) for three minutes.
Heat oil in medium skillet over medium-high heat for about 2 mins. Add tomatoes, green pepper, green onion, garlic, and half the cilantro. Cook a few minutes until the green peppers are tender.
Stir veggie mixture into the finished rice. Add 1/2 cup of the cheese. Dry the cooked red peppers and place in the skillet that the veggies were sauteed in. Stuff with rice mixture and top with remaining cheese. Put water in skillet and cover. Heat for a couple of minutes at medium-low heat until cheese is melted. Sprinkle with cilantro when serving.
Wednesday, January 5, 2011
Vegetarian... not necessarily "healthy"...
As seen by last night's dinner, eating vegetarian does not always necessarily mean what you're eating is "healthy." I tried out a new recipe for Ricotta Gnocchi with Brown Butter Sauce. The gnocchi were darn tasty, but the butter sauce was way too rich for me. The gnocchi would have been great with some red sauce and I'll be trying that next time.
Gnocchi are little pasta-like potato-y dumplings. They are usually pretty fluffy and soft and pretty delish, if you ask me. These are not made with potatoes, but rather with cheese. Perhaps another reason that the dish overall felt very heavy. The gnocchi themselves were pretty light in texture but just so weighed down by the butter sauce.
Ricotta Gnocchi
1 tsp lemon zest
1 cup whole milk ricotta
2 oz grated parmesan
1 egg
1/2 tsp salt
1/2 cup all-purpose flour
1 Tbsp butter
2 Tbsp olive oil
Combine zest, cheeses, egg and salt until well mixed. Fold in flour till combined, but don't overmix.
Using a measuring spoon (tablespoon) scoop out gnocchi and form into round balls on a floured piece of parchment or wax paper. You should get about 30 gnocchi (give or take).
Heat butter and olive oil in a big pan at medium high heat for about 4 or 5 minutes (until butter just barely starts to brown). Add gnocchi to the pan and brown on each side for about 2 mins.
Take out of the pan and serve with your favorite tomato sauce.
Enjoy!
Gnocchi are little pasta-like potato-y dumplings. They are usually pretty fluffy and soft and pretty delish, if you ask me. These are not made with potatoes, but rather with cheese. Perhaps another reason that the dish overall felt very heavy. The gnocchi themselves were pretty light in texture but just so weighed down by the butter sauce.
Ricotta Gnocchi
1 tsp lemon zest
1 cup whole milk ricotta
2 oz grated parmesan
1 egg
1/2 tsp salt
1/2 cup all-purpose flour
1 Tbsp butter
2 Tbsp olive oil
Combine zest, cheeses, egg and salt until well mixed. Fold in flour till combined, but don't overmix.
Using a measuring spoon (tablespoon) scoop out gnocchi and form into round balls on a floured piece of parchment or wax paper. You should get about 30 gnocchi (give or take).
Heat butter and olive oil in a big pan at medium high heat for about 4 or 5 minutes (until butter just barely starts to brown). Add gnocchi to the pan and brown on each side for about 2 mins.
Take out of the pan and serve with your favorite tomato sauce.
Enjoy!
Tuesday, January 4, 2011
Going Meatless...
If you haven't heard about Meatless Monday you're missing out. This is an effort to reduce meat consumption by 15% in order to improve your health, and the health of the planet. I'm a vegetarian... mostly. I occasionally eat fish and on a really rare occasion when I'm feeling otherwise "stuck" I'll eat chicken. I'd say I'm about 90% vegetarian. The decision was something I thought about for a long time... and then I read the book Skinny Bitch, which completely ruined the meat-eating experience for me. The book was not what I expected at all (I thought it was just some cutesy motivator to lose weight... WRONG!). Anyway, there is one passage in the book that I credit with completely changing my eating habits... if you want to know, just read it.
So, for the first Meatless Monday of the new year, I decided to try a new recipe for Butternut Squash Chickpea Chili. It was actually pretty good, although I did need to tweak the recipe a bit based on what I had on hand. For starters, no butternut squash. However, I did have a couple of sweet potatoes that were approaching the "do I throw these out?" phase so I figured I'd use them up. I also didn't have any chipotle peppers, but I did have some jalapenos and used those instead. I also substituted the margarine with olive oil. I truly love olive oil and it's good for you. I use it liberally. Finally, I would recommend a bit more milk than the recipe called for or the chili will be WAY too thick. I think I used about 1 1/2 cups.
The real test of a recipe is whether or not my carnivorous husband will eat it. I'm happy to say, he did... and I've got enough leftovers for today's lunch.
So, for the first Meatless Monday of the new year, I decided to try a new recipe for Butternut Squash Chickpea Chili. It was actually pretty good, although I did need to tweak the recipe a bit based on what I had on hand. For starters, no butternut squash. However, I did have a couple of sweet potatoes that were approaching the "do I throw these out?" phase so I figured I'd use them up. I also didn't have any chipotle peppers, but I did have some jalapenos and used those instead. I also substituted the margarine with olive oil. I truly love olive oil and it's good for you. I use it liberally. Finally, I would recommend a bit more milk than the recipe called for or the chili will be WAY too thick. I think I used about 1 1/2 cups.
The real test of a recipe is whether or not my carnivorous husband will eat it. I'm happy to say, he did... and I've got enough leftovers for today's lunch.
Sunday, January 2, 2011
Blogging... Everybody's doin' it.
After receiving some inspiration from a few friends who have started their own blogs, I figured what the hell... I've always got plenty to say, and since cooking is a favorite pasttime, why not combine the two? So what makes THIS blog different? I don't have a damn clue but I guess we'll find out now, won't we??? I guess the biggest difference is that I'm writing it. :)
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