Tag Archives: vegetarian

Israeli Couscous Salad with Cucumbers + Lemony Dressing

31 Jul

This is going to make me sound crazy but….that’s nothing new around here  The one thing I miss about working downtown is the plethora of coffee places, delis, and restaurants that were available to me at my every whim.  SPECIFICALLY, the delicious little pre-packaged cold salads I used to get at Crazy Mocha in Market Square.  Ridiculous, I know.  With the dreadful humidity we had last week, I was craving a cold salad ever more so luckily I found this unassuming recipe tucked away in one of my Pinterest boards.

It’s not the most aesthetically pleasing.  It’s not all that difficult to make.  It doesn’t call for any mysterious specialized ingredients.  BUT…this salad is so packed full of flavor I won’t ever miss Market Square Crazy Mocha again!  The combination of lemon, feta, and cucumbers is absolutely incredible and you will be seeing this again and again in my regular rotation.  I had prepared this recipe as a side to take for lunches this week, but I ended up eating a portion of it for dinner by itself.  I FULLY intend to bring this to the next picnic I attend, don’t you just love a variety of cold salads?!

Lemony-Cucumber-Israeli-Couscous-Salad


You should have a few cops of Israeli couscous prepared for this recipe prior to beginning!  First, remove the leaves from 1/4 of a bunch of parsley and roughly chop.  Also, prepare a large seedless cucumber by cutting it into discs, then cutting the discs into 4 pieces.  Add in the zest of 1 medium lemon.

Israeli-Couscous-Salad2

At this point, I made a lemon vinegarette with the juice of my medium lemon, some extra virgin olive oil, salt, garlic powder, and pepper.  I poured it over the cucumber mixture and tossed it lightly, then added 3 oz. of feta cheese and 2 cups of the cooked Israeli couscous.

Israeli-Couscous-Salad-1

Mix it all up, refrigerate and enjoy!

Stuffed Portabello Sandwiches w/ Caramelized Onions + Arugula

17 Jun

Meatless-Monday-1-Stuffed-Portabello-Sandwiches-Caramelized-Onion-Arugula



I am really excited to get on the Meatless Monday bandwagon!  I initially picked this recipe because I thought it would be an easy, weeknight dinner for me.  I underestimated the fact that I don’t have a grill.  You don’t need a grill – at all actually – but the original recipe is a bit more streamlined than the process that I went through so I was under prepared when I started.  Everything is sort of prepared separately and then assembled at the end – just focus on getting the elements right and not about timing.


A Quick Roasted Pepper Tutorial!

Before we get started, let’s talk about roasted red peppers!  For years, when a recipe called for roasted red peppers I assumed I had to go to the store and buy the ones that come in a glass jar and are covered in marinade/oil/whatever.  It’s so friggin’ easy to roast your own peppers that it makes me wonder why I don’t do it more often!  Here is a step-by-step tutorial I made to show you how to make your own roasted peppers using a gas broiler.

Ta da!

Roasted-Pepper-Tutorial-Broiler

Really.  Wash your pepper and then shove it  near the broiler flame.  I rotated mine every 6 minutes – the pepper will first start to sweat and then the skin will turn black and get crispy.  That’s what we want!  We are going to take the skin off, so we really need to make sure the pepper is roasted half to Hades.  (You could do this on your gas range as well, just wrap the pepper in tin foil first and set the flame on med-low.  The pepper sweats excessively so…be prepared for a big sloppy mess if you go this route!  That’s why I went with the broiler.) Mine looked like this when it was done: Roasted-Pepper-Tutorial-Steamed

Then, we need to steam the pepper so that we can take the skin off and get the seeds/stem out.  So, just cover the pepper with a bowl and let it sit for 15minutes.

Roasted-Pepper-Tutorial-Steaming

See it’s not that intimidating!  When it’s done, it will look deflated like this:

Roasted-Pepper-Tutorial-After-Steaming

 

 

 

 

 

 

 

 

 

 

After 15 minutes, cut down one side of the pepper.  The stem should basically fall right out and the pepper will open up.  Remove the seeds and then flip it over and remove the skin.  You can just use your fingers if you want to!

Roasted-Pepper-Tutorial-Skin-Before Roasted-Pepper-Tutorial-Skin-After

Easy peasy.  Then just slice them up to suit your needs.  If you are going to save them and use them for another day, put them in a glass or stainless steel container and pour a bit of olive oil over them.  If you are going to be making a large batch of these, you can also roast peppers in the oven on a sheet pan.

You can pin this tutorial by clicking here:


Like I said before, you can complete all of the ingredients at the same time.  So while the pepper was in the broiler, carmelize half an onion (this takes about 25 minutes) with a splash of balsamic and about a T. of brown sugar.

Carmelized-Onions

Also, drizzle 2 portabellos with olive oil, salt, and pepper put them in the oven at 425*F for 20 minutes. Roasted-Portabellos

If things are coming up at different times – that is fine.  If things start to cool, don’t freak out.  Once we assemble everything, it gets reheated again. 🙂  When the bellas are done, lower the temp of the oven to about 300*F, and rub the bread with the slightest bit of olive oil.  I put it in immediately before the oven had properly cooled because I used ciabatta which is a bit thicker than normal bread.  You could even skip the oil/oven and use the toaster depending on your bread preference. While the bread is toasting, it’s time for the rest of the sammie to come together!  You’re basically creating a stuffed portabello, so start with a mushroom gill side up.  Add as many of your roasted peppers as you’d like, a slice of Mozzarella cheese, and then top it with the 2nd portabello gill side down.  Since my bread was in the oven, I popped this under the broiler until the cheese melts. Stuffed-Portabello-Meatless-Monday

When the bread is toasted to your liking, add the mushroom to the bread and top with the caramelized onions.  I added a TON more arugula after I took this picture – I can’t get enough!

 Meatless-Monday-1-Stuffed-Portabello-Sandwiches-Caramelized-Onion-Arugula

Cheddar Quinoa Cakes

2 Sep

Last night, I ventured into the dark space that has become my kitchen.  With our schedule being so hectic lately, it hasn’t seen much use.  But last night, the reclamation began.

I started by dusting off this bag of quinoa in my pantry:

Quinoa

And ended with these amazing little cakes:

CheddarQuinoaCakes

Cheddar Quinoa Cakes with Pesto (Pin-spired by SpoonForkBacon)

  • 2 c. cooked quinoa
  • 2/3 c. shredded cheddar cheese
  • 1 egg, beaten
  • 3 T. corn flour
  • 1 T. pesto
  • 1/2 T. EVOO
  • salt & pepper to taste

Combine all ingredients in a medium mixing bowl.  Heat up oil of your choice (I used canola oil because it’s what I had on hand) in a pan for about 5 minutes.  Then, form the mixture into patties and cook over medium heat for about 5 minutes each side.  I flipped mine when they turned a nice golden brown color, but the timing will change depending on the oil you are using.  Since I had to cook these in 2 batches, I placed the finished ones on a cooking sheet lined with paper towels in a 200F oven.  They stayed warm and I was able to absorb the excess oil.  Super easy!

I garnished with a mix of pesto, olive oil, and a dab of mayo.

Pumpkin Pasta Sauce

14 Oct

Fall is in full swing and I have been insanely busy.

My cloth diaper/laundry service is in the process of moving into our new facility, I’m working on my graduate research AND I was recently elected to the executive board of the Real Diaper Industry Association.  Needless to say, I have had very little time to blog.

Here is a little teaser that I’ll leave you with until I can devote more time to SFTS:

Ravioli with Pumpkin Sauce (from Cooking During Stolen Moments)

Melt 1/4 c. butter in a large sauce pan over medium heat.  Then, add 1 medium, minced shallot and 3 cloves minced garlic; cook until the shallot and garlic begin to brown.  Then, add 1 can of pumpkin, 1/8 t. nutmeg, salt and pepper.  Reduce heat to medium-low.  I let this sit for a few minutes to integrate the flavors and grab the next ingredients.  You will need 1/2 c. chicken stock and 3/4 c. milk.  Cook over low heat until the sauce thickens up – I tasted while its thickening, adding more salt and pepper.  Then, right before spooning over the prepared ravioli – I added a 1/4 c. of flat-leaf parsley.

It took the ravioli longer to cook than it took to make this sauce from scratch.  Just sayin’.

It was AMAZING!  I was hesitant to dive into Pinterest, but the recipes I try get better and better.

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