Archive for the ‘Vegetarian’ Category

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Artichoke-Olive Dip

November 27, 2013

It’s green!

artichoke-olive dip

I’ve made this recipe twice: once as crostini, as the original recipe is written, and another time as a dip served with pita chips. Either way, it tastes great. And it’s crazy-quick to make! Olives, artichoke hearts, capers, garlic, and olive oil go into the food processor, and a couple of pulses later, it’s ready to eat. I used pimento-stuffed olives; the little red bits add some nice color.

If you’re looking for a quick, easy snack or appetizer, the recipe is here on Smitten Kitchen.

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Sweet Bourbon Corn Pudding

November 13, 2013

The first time I had this dish was at my in-laws’ house. When I heard we were having corn pudding, I was thinking “yuck.” One bite and that yuck turned to yum! I must have gotten pretty excited about it, because my mother-in-law has made it for me several times since then, and now calls it “Jill’s corn.”

Bourbon Corn Pudding

This dish is a little sweet, a little bourbon-y, and full of corn goodness. Last year I made it for Thanksgiving instead of my family’s usual corn dish, and it went over really well. I made a double-batch to ensure that I had leftovers; it’s just as good reheated in the microwave the next day. 

Sweet Bourbon Corn PuddingFrom AARP The Magazine

3 tablespoons cornstarch
2 tablespoons bourbon
2 large eggs
3/4 cup evaporated milk
2 cups canned cream-style corn (note that this is 2 cups, not 2 cans – you’ll need a little more than 1 can)
2 cups fresh or frozen corn kernels
2 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/4 teaspoon salt

Preheat oven to 350°.

  1. Spray an 8″ square baking dish with cooking spray.
  2. In a small bowl, mix the cornstarch and bourbon.
  3. In a large bowl, whisk the eggs and milk until combined. Whisk in the cornstarch and bourbon mixture. Add the rest of the ingredients and stir with a spoon. Pour into prepared baking dish. Bake 45-48 minutes or until lightly browned and no longer jiggly in the center. Serve warm.

Note: I usually have to bake it longer, especially if making a double-batch.

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TwD Baking with Julia: Cheese & Tomato Galette

June 18, 2013

This week’s recipe for the Tuesdays with Dorie group is Cheese and Tomato Galette, a free-form savory pie.

Galette

The crust ingredients include butter, flour, cornmeal, and yogurt (or you can use sour cream or buttermilk). I adapted the filling a bit to the ingredients I had: I used mozzarella and parmesan (instead of mozzarella and monterey jack) and I spread a bit of pesto on the bottom because I didn’t have fresh basil.

Served with a green salad, this was a delicious dinner, and I bet would be even better later in the summer when the basil and tomatoes are going in my garden.

This recipe, from Flo Braker, is on page 429 of Baking with Julia. I also found the recipe online here.

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TwD Baking with Julia: Focaccia

February 5, 2013

Here’s the deal: this focaccia was good. I topped it with fresh rosemary, black and green olives, and kosher salt.

Foccacia

But…just a couple of weeks earlier, I made the focaccia recipe from the Flour cookbook, with the same toppings. It was outstanding; therefore, this recipe had a lot working against it from the get-go. However, I will note that the recipe from Flour has a heck of a lot more olive oil in it, which is probably what makes it tastier, but also makes it much more decadent than an average bread recipe. I’d like to have more focaccia in my life, so I’m hoping to find a recipe that’s a happy medium.

Perhaps you, too, need more focaccia in your life. This recipe, baked by the Tuesdays with Dorie group this week, is on page 143 of Baking with Julia, or pop over to Wandering Through, where Sharmini will have the recipe posted.

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TwD Baking with Julia: Pizza with Onion Confit

January 8, 2013

When I looked at the recipe for Pizza with Onion Confit, it was one of those it looks pretty good, but I’m just not sure recipes. But it certainly looked good enough to try, and since I missed both recipes that the Tuesdays with Dorie group made in December, I knew I better get on it and make some pizza.

OnionConfitPizza

And now it’s one of those I’m so glad I gave it a try recipes. I’m always up for trying another pizza crust recipe, and I really liked this one. The edges were chewy, and the base was sturdy enough to support a pile of moist onions that were slow cooked in a little butter and red wine vinegar and a lot of red wine. I followed the suggestion in the book to add some goat cheese, olives (I used green), and a sprinkle of parmesan. It was a great combination of flavors and made for a really enjoyable dinner.

When I first looked at the recipe, it seemed time-consuming, but it really wasn’t bad. I made a full recipe of the crust a day ahead of time and stored it in the refrigerator. The next day, while cooking half a batch of onion confit, I divided the dough in half and brought half up to room temperature and froze the other half for another time. The onions need to cook for about an hour, but they do their thing on the stove and need to be stirred only occasionally.

A couple of additional thoughts for next time:

  • The pizza crust dough might make good breadsticks. Shape like a breadstick and brush with butter or garlic butter and sprinkle with kosher salt. That thought kept coming to mind as I ate the outside crust.
  • As good as a vegetarian version was, some bacon might be really tasty with the onions and goat cheese.

This was another Steve Sullivan recipe (he also contributed the Cranberry Walnut Pumpkin Loaf recipe that I loved so much). You can find the recipe on page 157 of Baking with Julia, or pop over to The Boy Can Bake, where this week’s host Paul has the recipe posted, along with lots of tips on making pizza crust.

PS: Sorry Steve Sullivan, but I disagree with you: this was quite good reheated the next day!

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What I did on my summer vacation: Savory

September 23, 2012

I didn’t blog over the summer, but I did cook.

I cooked a lot of chickpeas – yes, I said cooked. I buy them dry and cook them in the slow cooker: rinse and pick over 2 cups of dried chickpeas. Add to 6 cups of water in the slow cooker. Cook on low 6-8 hours. You’ll get about 6 cups of cooked chickpeas. When a recipe calls for 1 can of chickpeas, I use about 1 1/2 cups. Why cook them instead of opening a can? I really think they taste better. I haven’t done the math, but I think it’s got to be cheaper to buy them dried instead of canned. Here’s what they look like before cooking.

I believe that you can freeze cooked chickpeas, but I always end up eating all of them! They’re delicious tossed into a green salad, and of course you can make hummus. If you want to branch out, here are a couple of awesome recipes to try. You don’t need to cook them yourself to make these recipes; if you’d prefer to use canned, go for it.

Warm Chickpea Salad with Cumin and Garlic made more than one appearance on the table this summer. It’s best when made the night before to give the flavors a chance to develop. Also, despite the title, I served it room temperature instead of warm. Warm cucumbers don’t do it for me, but this salad does. I’ve got tons of parsley in the garden, and need to make this at least one more time before gardening season ends. It’s great plain or on top of greens for lunch, and I served it as a side dish with spanakopita (spinach pie).

Winner Winner Chicken Dinner is the well-deserved name of this recipe, which I saw on the tv show Mad Hungry. I used boneless chicken and a 50-50 mix of smoked and sweet paprika. The second time I made it, I cut the amount of salt in half, because I thought that the next-day leftovers tasted really salty. This is one of those things I’ll make over and over; the smoked paprika gives it sort of a barbecue flavor, and the dish reheats well (which is good because it makes a ton).

Moving on from chickpeas, I came across the recipe for Chicken Tacos with Chipotle Sour Cream in a Splendid Table newsletter. Mexican is always popular at our house, and this mixture of shredded chicken, onions, red bell pepper, and spices is delicious! Note that their estimate of 5 minutes prep time is overly optimistic, at least when I’m the one doing the prepping. I poached the chicken in the slow cooker and then shredded it, but to save time, you could shred some rotisserie chicken. Click the recipe link if you’re not familiar with the Splendid Table; I thoroughly enjoy listening to podcasts of the show.

Enjoy!

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Quinoa, Black Bean, and Corn Salad

September 10, 2012

This is a really tasty salad, and a great recipe to use some summer vegetables while they’re still available. And it’s so colorful!

It has a nice Mexican taste to it, and the quinoa adds a nice chew, but not too quinoa-y, if you know what I mean.

Recipe notes:

  • I cooked the quinoa, chilled, it, and then mixed everything the night before serving. It definitely had more flavor after spending the night in the fridge.
  • I used corn that had been cooked on the grill. This is the first year I’ve tried cutting corn off the cob. I always thought it would be too much of a pain, but seriously, it is no big deal.
  • I’m not a cilantro lover, so I went the parsley route.

The recipe is here on Manhattan Craft Room. I usually turn to that blog for craft tips, but she cooks too!

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