Mezze Platter
Posted: January 31, 2012 Filed under: Appetizers & Snacks, Beans, Lentils, & other Legumes, Dips & Spreads, Vegetarian Recipes | Tags: food, hummus, recipes, spread, vegetables, vegetarian Leave a comment
Mezze is an assortment of small dishes or appetizers commonly found in the Mediterranean and Middle Eastern diet. What dishes are included in Mezze differ from region to region. Hummus, pita and breads, various salads, cheeses, olives, dolmas, sausages, vegetables prepared in various ways, dips, etc…. are common components of a Mezze Platter.
My Mezze Platter Included:
Hummus, pickled turnips, toasted pita bread, feta cheese, pepperocini peppers, grape tomatoes, cucumbers, sugar snap peas, and black olives.
Quick Hummus
- 1 can (16 ounces) chickpeas, drained
- 1/4 cup tahini
- 1 clove garlic, chopped
- juice of 1 lemon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- olive oil
- water
Blend all ingredients in a food processor. Add olive oil and water -a little at a time- to get desired consistency. You can add other ingredients (like herbs or roasted red peppers) for something a little different. My favorite addition is cilantro.
Asparagus and Wild Mushroom Soup
Posted: January 30, 2012 Filed under: Soup & Stew Recipes, Vegetarian Recipes | Tags: asparagus, food, mushrooms, recipes, rice, soups, vegetarian Leave a comment
From April 4, 2007: I made this for lunch today and liked it. I used Uncle Ben’s Original Recipe Long Grain and Wild Rice mix. I also used dried shiitake mushrooms. The can of evaporated milk I used was pretty small, but I’m not sure the exact measurement. I think prepared wild rice would be a bit more nutritious than a box of processed seasoned rice. I’ll try that next time.
Asparagus and Wild Mushroom Soup
1 (6 oz) box of long grain and wild rice blend, prepared
1/2 cup dried mushrooms
1 cup water
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 pound asparagus, cut into 1/2″ pieces
6 cups vegetable broth
salt and pepper to taste
1 can evaporated milk
2 tablespoons cornstarch
Prepare rice according to directions. Set aside. Place dried mushrooms in 1 cup of boiling water and allow to soak for 20 minutes. Strain, reserving the water, and chop mushrooms. Set aside, along with soaking water.
In large saucepan, heat olive oil over medium high heat. Add onion and garlic, and saute for 2 minutes. Add asparagus and saute an additional 3 minutes. Add mushrooms and rice, and stir well. Add reserved mushroom water and vegetable broth, and season with salt and pepper. Bring to a boil over high heat. In small bowl, whisk cornstarch into evaporated milk, and pour into pan. Bring back to a boil and boil for 3-5 minutes, until thickened. Remove from heat and serve.
Candied Pecans
Posted: January 30, 2012 Filed under: Appetizers & Snacks, Texas Recipes, Vegetarian Recipes | Tags: food, pecans, recipes, Texas, vegetarian 1 Comment
I made these candied pecans to add to salads. They are excellent on a salad of mixed greens, fresh fruit (strawberries, mandarian oranges, pears), goat cheese and sweet poppyseed dressing or raspberry vinaigrette. They are also wonderful for snacking.
Candied Pecans
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground pepper
Pinch cayenne
2 tablespoons butter
1 1/2 cups pecan halves
In small bowl, mix together sugar, salt, cinnamon, ginger, pepper and cayenne.
In medium skillet, combine butter and sugar mixture. Heat over medium heat, stirring constantly, until sugar has melted. Once sugar has melted, add the pecans and stir until the nuts are coated. Pour onto a sheet of aluminum foil and let cool completely.
Fish Baked with Vegetables
Posted: January 29, 2012 Filed under: Seafood & Fish Recipes | Tags: fish, food, pescatarian, recipes, vegetables Leave a comment
This is one of our favorite meals. It’s easy, healthy, satisfying, and worthy of serving to guests. And because the fish and veggies are baked in foil packets, there isn’t much clean-up (that is always a good thing).
There are endless possibilities for this recipe. By mixing and matching different types of fish, vegetables, and seasonings, you can create something different each time. Some combinations (aside from my favorite combination – tuna or tilapia with onions, carrots, celery, cherry tomatoes, and capers with basil and thyme) I have tried include: halibut with carrots, onions, and yellow squash seasoned with dill; catfish with carrots, celery, onion, tomatoes and green olives; salmon with leeks, capers, lemon juice and dill.
When the fish and veggies are done cooking, I usually pour the contents over a serving of orzo on a plate. While the fish and veggies cook, they create a wonderful sauce that the orzo soaks up…it’s a pleasing combination.
Fish Baked with Vegetables
fish fillets or steaks (I usually use tuna steaks or tilapia) – 1 fillet or steak per serving
butter
julienned veggies of choice (I usually use carrots, onion, and celery)
*carrots
*celery
*onions
*leeks
*zucchini
*yellow squash
*fennel
*bell peppers
cherry tomatoes, halved (or diced fresh tomato, or even canned diced tomato, in a pinch)
capers (could use green olives) (I use about 1 T. per serving)
thyme (dried or fresh)
basil (dried or fresh)
salt and pepper
For each serving:
Place a pat of butter on a piece (about 12 x 12-inch) of foil. Top with fish, julienned vegetables, tomatoes, and capers. season fish and vegetables with salt and pepper, thyme and basil. Top with another pat of butter. Sprinkle 1 T. of water (or white wine) over the fish and vegetables.
Fold edges of foil up and together in a double pleat to seal. Place on a baking sheet. Bake at 350 degrees for 35 minutes.
Serve with orzo, rice or pasta, a side salad and crusty bread (to mop up the juices).
Portabella Mushroom Sandwich
Posted: January 27, 2012 Filed under: Sandwiches, Vegetarian Recipes | Tags: easily vegan, food, mushrooms, recipes, sandwich, vegetarian Leave a comment
From June 1, 2004: i love portabella mushrooms. they are very earthy, hearty, and a great meat substitute. one of my favorite ways to eat portabellas is by making a sandwich with them.
for the sandwich: clean the mushroom (you can remove the gills, but i usually don’t) and then marinate it in olive oil, balsamic vinegar, garlic, italian herbs, salt, and pepper. while the mushroom marinates, prepare the rest of the ingredients – slice tomatoes, wash baby spinach leaves, toast some sort of artisan-type bread (sourdough is my favorite, a crusty boule bread is in close second) and prepare a dressing..
sometimes i dress the sandwich with a brown mustard, other times (depending on motivation and mood) i prepare a sun-dried tomato mayonaise. for the sun-dried tomato mayo, reconstitute sun-dried tomatoes in warm water until soft. finely chop and add to a bit of spectrum canola oil mayonaise along with salt and pepper.
once all the ingredients are prepared, grill both sides of the mushroom in a hot grill pan on the stove. when it is cooked through and tender, remove the mushroom and slice (sometimes i leave it whole depending on the shape of the bread).
to assemble the sandwich: spread some mustard or sun-dried tomato mayo on the toasted bread, layer the mushrooms on top of the slice and then top with spinach and sliced tomatoes. i like to drizzle a little of the marinade on top of the veggies before adding the top piece of bread.
this sandwich is messy to eat, so make sure you have lots of napkins!
Lentil and Barley Soup
Posted: January 27, 2012 Filed under: Beans, Lentils, & other Legumes, Soup & Stew Recipes, Vegan Recipes, Vegetarian Recipes | Tags: barley, food, lentils, recipes, soups, vegan, vegetarian Leave a comment
This hearty soup is so delicious. I had it for lunch with toasted pumpernickel bread and a dilled cucumber salad. It’s pretty thick, so add more water (or vegetable broth) if you like your soup more brothy.
Lentil and Barley Soup
2 celery ribs, thinly sliced
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
8 cups water
1 can (14.5 ounces) diced tomatoes, undrained
3/4 cup dried lentils, rinsed
3/4 cup medium pearl barley
2 tablespoons vegetable bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 cup thinly sliced carrots
In a Dutch oven or soup kettle, saute the celery, onion and garlic in olive oil until tender. Add water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender. Add carrots; simmer for 15 minutes or until carrots, lentils and barley are tender.
Cinnamon Graham Crackers
Posted: January 27, 2012 Filed under: Cookie Recipes, Vegetarian Recipes | Tags: baking, cookies, food, recipes, vegetarian Leave a comment
From December 7, 2004 (back in the days when I didn’t capitalize anything – ha!): these are unlike any graham cracker you have ever had. they are dense, but they are also crunchy, nutty, slightly sweet, and way more healthful than the kind you buy at the grocery store. they are fun to make and an interesting change from store bought graham crackers. i’m thinking i need to make s’mores with these bad boys.
cinnamon graham crackers
1 1/2 cups graham flour
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, at room temperature
1/2 cup sugar
1 large egg
2 tablespoons maple syrup
2 tablespoons cold water (or coffee)
preheat oven to 350 degrees.
in a bowl, whisk together the graham flour, all-purpose flour, baking soda, cinnamon, and salt. set aside
in another bowl, beat the butter and sugar with an electric mixer until light and fluffy. beat in the egg, maple syrup, and water (or coffee). on low speed, beat in the flour mixture.
dust the work surface liberally with graham flour. roll out the dough 1/8 inch thick and divide into four pieces. with a fork, score the dough (without cutting all the way through) into 2 1/2 inch squares. with a spatula, transfer the dough to ungreased baking sheets. prick each cracker several times with a fork. bake for 15 minutes, then transfer to wire racks to cool.
recipe source: mary engelbreit’s cookies cookbook (andrews mcmeel publishing, 1998).
Cinnamon Sugar Stars
Posted: January 27, 2012 Filed under: Cookie Recipes, Vegetarian Recipes | Tags: baking, cinnamon, cookies, food, recipes, vegetarian Leave a comment
From December 7, 2004: We have been baking lots of cookies lately (my son is really into baking cookies). These cinnamon sugar stars are nice and crunchy, but a bit time-consuming since you have to refrigerate, roll out dough, cut shape, reroll, etc…. My son enjoyed cutting out shapes in the cookie dough. We made stars, mini stars, dog bones, and hearts. Honestly,I like my snickerdoodles better. Make sure not to roll the cookies too thin or they will overcook.
Cinnamon Sugar Stars
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup sugar
1 large egg
1 1/2 teaspoon vanilla extract
topping:
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 large egg white, beaten
In a bowl, whisk together flour, baking powder, cinnamon, and salt.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the egg and the vanilla. On low speed, gradually add the flour mixture. The dough will be somewhat crumbly. Divide the dough into quarters, shape into disks, and wrap in plastic. Refrigerate for 2 hours, or until firm enough to roll.
Preheat the oven to 350 degrees. Grease two large baking sheets.
Combine the sugar and cinnamon in a small dish. Set aside.
On a lightly floured surface, roll out one piece of the dough at a time 1/8 inch thick. Cut out cookies using a 3 inch star-shaped cutter and place 1 inch apart onto the baking sheets. The scraps of dough can be chilled and rerolled. Lightly brush the tops of the cookies with the egg white and sprinkle with the cinnamon sugar.
Bake the cookies for 8 to 10 minutes, until the edges are lightly browned. Cool on the baking sheets for 1 minute, then transfer the cookies to wire racks to cool completely.
Recipe source: Mary Engelbreit’s Cookies Cookbook (Andrews McMeel Publishing, 1998).
Graham Flour Bread
Posted: January 27, 2012 Filed under: Breads & Rolls, Vegetarian Recipes | Tags: baking, breads, food, recipes, vegetarian Leave a comment
From August 21, 2006; My son and I made this bread in our bread machine recently. It’s a pretty dense bread. I used all-purpose flour instead of bread flour, so that may be part of the problem. My son loved the bread. I thought it was good slathered in butter and cherry preserves. This bread is definitely better eaten fresh from the bread machine. The morning after we made this bread, it was hard as a rock and so we threw it out for the squirrels.
Graham Flour Bread
Yield: 1 Loaf
1 1/4 c water
1 T. butter
1 T. honey
1tsp. salt
1/4 cup non-fat dry milk
2 cups bread flour
2 cups graham flour
1 package of yeast
Place ingredients in bread machine in the order given and proceed according to your bread machine’s instructions.
Anthony Bourdain’s Baked Macaroni
Posted: January 27, 2012 Filed under: Pasta Recipes, Side Dishes, Vegetarian Recipes | Tags: cheese, food, pasta, recipes, vegetarian 1 Comment
I have never made/baked macaroni this way. I usually make a bechemel type sauce, add shredded cheddar cheese to make a creamy cheese sauce to mix with cooked macaroni (I usually also toss in steamed broccoli or cauliflower too). I almost never bake my macaroni. Anyway, I wanted to try this method. I cut this recipe out of some magazine years ago and saved it because I enjoy Anthony Bourdain’s shows (A Cook’s Tour and No Reservations) and books. The recipe was easy to put together, but I thought it turned out kinda greasy, dry, and lacking flavor. I didn’t really care for the crunchiness of the mac either. It just wasn’t what I am used to. So, I will stick to my version of macaroni and cheese which always turns out creamy and excellent.
Anthony Bourdain’s Baked Macaroni
1 lb macaroni, such as elbow or penne
3/4 tsp. salt
pepper to taste
16 ounces (about 4 cups) shredded sharp cheddar cheese
2 T. butter
1 quart (4 cups of whole milk
Cook pasta in boiling water 3 to 5 minutes less than package directs. Drain well.
Meanwhile heat oven 400 degrees and grease a 13 X 9-inch baking dish.
Spread about 1/3 of the pasta in the prepared dish. Sprinkle with 1/4 tsp. salt, some pepper, and 1/3 of the cheese. Dot with 1/2 T. butter. Repeat layers twice, dotting the top layer with 1 T. butter. Don’t tamp down the pasta; it will make the dish too dense. Pour milk over top.
Bake 45 minutes to 1 hour, depending on how crisp you like the top.
Recipes for Sustenance 