Posts Tagged ‘vegetarian’

The wonderful thing about soup is that it’s hardly ever bad. You can throw just about any vegetable into a pot with some stock and come out with something pretty darn wonderful.

Which is exactly what I did this week. I had some CSA veggies wilting away in my fridge that I knew would be perfect in a soup. So, I got to chopping and ended up with some tasty vegetable soup.

vegetable soup with baked delicata squash

The sad looking veggies in my fridge included:

green peppers
green beans

Add to some vegetable or chicken stock (I used 3 32 oz. containers) and heat until vegetables are cooked through.

I was going to add the squash I had in the fridge, but realized that probably wasn’t going to work well. So I roasted it with a bit of olive oil andsome seasonings instead. And although I read you can eat the skin of a delicata squash, that was SO not happening. The skin was rock hard. Instead, I topped with butter and scooped the squash out.

Totally delicious and simple meal.

What are your favorite vegetables in soup?


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Carrot burgers

Not sure how it happened, but I have two huge bags of carrots in my refrigerator. Since I’m over my carrot-stick-and-hummus snack, I took to the internet to find something, anything, to do with these carrots.

That’s when I found this recipe for carrot burgers on recipezaar.com. I know, carrot burgers? But trust me .. these are SO freakin’ good. I ate them all in 2 days. These were super easy to make – I shredded both the carrots and the onion in the food processor and then just mix & shape. You may want to add more flour/cornmeal or even some bread crumbs if the mix is too wet. Mine seemed to be OK, but other reviewers had issues with that.

I admit, I was a little leery of these, but now that I’ve made them, they’re going in the “keeper” file. Try ’em … you know you want to!

carrot burger with sweet potato fries

Carrot burgers
from Recipezaar.com

  • 5 medium carrots, shredded (about 2 cups)
  • 1 small yellow onion, finely chopped
  • 3 tablespoons flour
  • 2 tablespoons cornmeal
  • 1 egg, lightly beaten
  • 2 tablespoons milk (or half and half, or sour cream) – I omitted
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon sugar – I omitted
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon black pepper
  • 2 tablespoons margarine
  • 1 tablespoon olive oil

In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, dill, sugar, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2″ thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.

Heat the margarine and the oil in a heavy 10″ skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately. You may serve this as a side dish or a light luncheon along with a mixed green salad and whole grain bread.

These could easily be made vegan by using Earth Balance instead of margarine, soy or almond milk and an egg replacer or flax egg.

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I bought some beautiful organic beets with greens from the local health food store over the weekend. At only $2.50 per bunch, I couldn’t really pass it up. And I definitely wanted to find something that would use the greens too. So, after debating between risotto or pasta, I went with the risotto. WOW. This was so good. I couldn’t stop eating it straight from the pan! And this was one of those dishes where I was kind of sad when it was gone.

Risotto with beet greens and roasted beets

Risotto with beet greens and roasted beets
From New York Times

3/4 pound beets (1 bunch small),roasted (I only used one HUGE beet – it was more than enough!)
1 bunch beet greens, stemmed and washed
6 to 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Arborio or Carnarolli rice
2 garlic cloves, minced or pressed
1/2 cup red, rose, or dry white wine (I omitted since I didn’t have any on hand)
Freshly ground pepper
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)
2 tablespoons finely chopped flat-leaf parsley

1. Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips.

2. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.

3. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.

4. Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.

5. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Advance preparation: The roasted beets will keep for 5 days in the refrigerator. You can get ahead on the risotto, cooking it just through Step 3, then spreading the rice out in the pan or on a baking sheet. Reheat and proceed with Step 4 shortly before serving.

Yield: Serves 4 to 5 generously as a main dish

Approximate Nutritional Information: 585 calories per serving; 114 calories from fat; total fat: 12.6g; saturated fat 3.3g; cholesterol 134mg; sodium 282mg; total carbohydrates 53.6g; dietary fiber: 2.4g; sugars 6.2g; protein 56.2g (Data provided by calorie-count.com.)

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A few days ago I was craving pizza. I was trying to decide where to order from when I realized I had plenty of things in the fridge to make my own. I’ve never been able to get pizza dough right, so I bought the Pillsbury roll-out stuff. My grocery store even sells balls of dough – or you can hit up your favorite pizza joint. A friend of mine has done it before and says they’re always happy to sell some to her. So, I whipped up this concoction:

Pizza with kale

I spread some herbed goat cheese on the dough, then brushed with a little bit of marinara sauce. (I don’t like a ton of sauce on my pizza.

Toppings included:

kale – steamed just a little bit
cheese mix

I totally loved the kale on here. It crisped up a little bit like kale chips. (Side note, if you’ve never made kale chips, try it – they’re great! Just don’t burn them.)  So, see, you can eat your greens and have your pizza too.


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I whipped this dish up yesterday before heading to work. It only took about 25 minutes to pull together and it seemed like most of that was waiting for the water to boil. I loved how simple this was and the best part is you can use whatever vegetables you have on hand. I used mushrooms, red pepper, carrots and zucchini. This would be great with broccoli though. Or even a handful of spinach at the very end. Be creative! I also used a smaller container of tortellini and added more vegetables.

tortellini primavera

Tortellini primavera
adapted from EatingWell.com

  • 1 14-ounce can vegetable broth or reduced-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 1 cloves garlic, sliced (you can use more if you’d like)
  • 1 cup shredded cheese (fontina or parm is recommended, but I had a cheddar mix that worked great.)
  • 1 tablespoon italian seasoning (I used Penzey’s pasta sprinkle)
  • 4 cups chopped vegetables or 16-ounce bag frozen mixed vegetables
  • 1 9-ounce package fresh or frozen cheese tortellini


  1. Cook tortellini according to package directions.
  2. Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture and italian spices to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Add vegetables and turn to low until tortellini is cooked.
  3. Add tortellini to vegetables and sauce and toss to coat. Add cheese and stir to combine.

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Pizza potatoes

I made this a few weeks ago for a quick dinner before work and it was the perfect semi-quick meal. I know it’s not *really* pizza, but it really hit the spot. The first time I saw this recipe, I knew I was going to have to try it. It was surprisingly filling and reheated well for work. This would be great for leftover baked potatoes to make a really quick meal.

pizza potatoes

Pizza potatoes
From Whole Foods

4 medium russet, red or yellow potatoes – I like yukon golds
1 1/2 tablespoons olive oil, divided
1 zucchini, sliced
1 yellow summer squash, sliced
1/2 pound sliced mushrooms
1 small yellow onion, sliced
Salt and pepper to taste
1 cup marinara sauce
1/2 cup shredded mozzarella – I used fresh since that’s what was on hand


Preheat oven to 400°F. Prick potatoes all over with a fork, brush with 1/2 tablespoon of the oil and arrange on a small baking sheet. Bake until tender, 1 to 1 1/2 hours.

When the potatoes are almost tender, heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add zucchini, squash, mushrooms, onions, salt and pepper and cook, stirring occasionally, until just tender and golden brown, 6 to 8 minutes.

Preheat broiler. Split open potatoes, transfer to a baking dish and top with zucchini mixture. Pour marinara over potatoes then top with mozzarella. Broil until cheese is melted and bubbly, 2 to 3 minutes, then transfer to plates and serve.

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I recently was sent some samples of spices from Spices Inc. and one was their Hill Country chili powder. Instead of making straight-up chili – which I had done not too long ago – I decided to find something else to try. That’s when I came across this recipe from Jenn at Jenn Cuisine. It was simple and delicious! (Hint: Look for a longer review & surprise – *ahem* giveaway *ahem* – about Spices Inc. coming Wednesday!)

I’m kinda a wuss when it comes to heat, so I left out the chilis and the cayenne, which made this much more like the original Jenn posted. I promise it’s delicious without them though. And don’t skip the avocado – it really made this dish for me.

The only problem I had was that the beans didn’t cook enough in the liquid, so precooking them would be a good idea, or use canned beans.

quinoa and black beans

Quinoa and black beans
from Jenn Cuisine

1 cup dry black beans, soaked overnight, rinsed & precooked
1 tsp canola
1 onion, chopped
3-4 cloves garlic, crushed
3 dried red chiles
1 green bell peppers, diced
1 c quinoa, cooked
1/2 c veggie broth, plus a little extra
1 cup corn
1 28-oz can diced tomatoes
1 tsp ground cumin
1/8 tsp cayenne (optional)
3/4 tsp cumin
2 tbs. chili powder
salt & pepper
fresh cilantro
1 avocado, sliced
4 oz. fresh mozz., sliced – I used shredded mexican cheese, as that’s what I had on hand

1.  In 12″ cast iron skillet (it will just barely not fit in the 10″), heat up oil, and saute onion, garlic, chiles.
2. Once onions are soft, add in bell peppers, beans, and can of tomatoes (with the juice) along with the broth.  Let simmer a little bit (med to med-low) to help soften the beans some (around 15 min).
3. Add in quinoa, corn, and seasonings, cook stirring so that nothing sticks/burns on the bottom.
4. Bake in oven at 350F for about half an hour (it will start to smell nice).  Check it every 10-15 min or so, and give it a stir just to see how it is doing.
5.  Serve, and immediately top with mozz. , cilantro and avocado.  Since it’s hot, the mozz. should melt right away.  Alternatively, you could bake the mozz right on top once the dish is almost done.

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