Category Archives: Vegetarian

Bourbon Baked Apple Crisp

Final Baked Bourbon Apple

Wandering around the web today, someone posted a recipe for Bourbon Baked Apples. Hmmm, I have bourbon. I have apples. Guess I need to bake some Bourbon Apples, stuffed with oatmeal crumble.

Bourbon Baked Apple Crisp

  • 4 large favorite apple
  • 1/2  cup oats
  • 1/2  cup packed brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • dash of salt
  • 1/4 cup softened  butter
  • 1/2 tsp vanilla extract
  • 1 cup apple cider
  • 1/4 to 1/2 cup bourbon (depending on taste – you can substitute more cider if you prefer)
  • vanilla ice cream

In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add softened butter and vanilla, and mix thoroughly. You want it to be crumbly.

apples stuffed2

Cut the top off the apple, enough to use as a lid. Scoop out core and seeds, being careful not to pierce the bottom of the apple. Sprinkle with additional cinnamon if desired  and then stuff with the oats mixture, packing it in and covering out to the edges of the apple. Place the top of the apple back on and press down.

Place apples in a large baking dish. Pour apple cider and bourbon in the bottom of the pan. Place in a 400 degree oven and bake for 30 to 45 minutes, until skin is soft and wrinkled and flesh is soft. During the baking period, baste every 10 minutes with the cider/bourbon mix.

Serve immediately with ice cream.

 

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Friday Recipe Exchange: Garden Harvest

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We are raiding JeffreyW’s garden this week. He’s been busy in the garden this summer and coming up with some terrific meals, so I thought it would be the perfect topic for tonight’s recipe exchange.

Let’s start with his Stuffed Anaheim Peppers, pictured above and recipe here

He  made another batch of  Homemade Sauerkraut, instructions here.

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Got tomatoes? JeffreyW does and he’s making me jealous.

Fresh Salsas for those tomatoes, here and here

And this photo of one of JeffreyW’s homemade pizzas with his fresh cherry tomatoes will make your mouth water.

Too Hot to Cook?  I have slow-cooker Polynesian Ribs and complete dinner menu here.

What’s your recipe for fun this weekend? Cooking anything special? Share your harvest recipes (or any other recipes) in the comments. Would love to hear if you’re canning or freezing your summer bounty.

There are two featured recipes tonight, both taking advantage of fresh from the garden veggies. They are simple and quick to make, so you can get back outside to take advantage of the quickly diminishing summer days.

Pasta w/Fresh Basil

  • 10 oz bow-tie pasta
  • 3 tbsp olive oil
  • 1 bunch basil (1 loose cup)
  • 2 tomatoes, chopped
  • ¼ cup grated parmesan

saucepan

Cook pasta in saucepan according to package directions.  Drain well.  In saucepan, heat oil, basil, tomatoes and sauté for 1 minute, add pasta and toss with cheese.  Serve immediately.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan, steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

If you’d like to see how I’m going to be spending my final weeks of summer, click here. That’s all for this week’s exchange, next Friday we’ll take advantage of the abundant peaches from Palisades, Colorado. – TaMara

 

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Friday Recipe Exchange: Sitting on the Porch, Sipping a Rosemary Lemon Rhubarb Sprizter

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

It is too hot to cook. Mostly I take fresh fruits and veggies and toss them in a salad. I am waiting with anticipation for this year’s crop of peaches to begin to show up from Palisades, CO. Next to sweet corn, it is my favorite summer Colorado crop. Once they get here, we’ll revisit some of my favorite peach recipes. Until then I thought it would be fun to mix up some drinks to keep things cool.

Starting with Thai Iced Tea, from cyber friend, Tes at Home (recipe here), who is originally from Thailand and now lives in India and shares her food and travel adventures on her blog.

Next up, a couple of Watermelon Cooler recipes can be found here.

I love my Mimosas, but a few years back, someone introduced me to Poinsettias (recipe here), which I find equally delicious at brunch.

For the rest of our drink recipes, including a martini, old-fashioned lemonade, iced coffees, smoothies and more, click here.

I’m crazy busy this weekend, visiting the Chihuly exhibit at the Botanic Gardens and then off to the World Lacrosse Championships (I won tickets! I was going anyway, but this was a pleasant surprise). What’s on your plate this weekend, real and metaphorically? Have any favorite summer drinks or unique takes on the classics? What’s your “too hot to cook” go-to recipe? Share your ideas and recipes in the comments.

For tonight’s featured recipe, I picked an unusual, but tasty, spritzer. One night a few summers back I received a phone call from a friend who said her husband had just made the most amazing drink and I had to try it. I said, ‘send the recipe and photos and I’ll share it’.  A few minutes later I received the email. I read through the recipe and thought, there is no way this can be good.

But, to my surprise, it was delicious. So if you’re looking for something just a bit unique and refreshing, this is it.

Rosemary Lemon Rhubarb Spritzer

  • 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
  • 2 cups water
  • 1 1/2 cups sugar
  • 3 Tbsp chopped fresh rosemary leaves
  • 1/2 cup lemon juice
  • Soda water or carbonated water

Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.  Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.  To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.

Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer.

That’s it for this week. Next week I’ll be travelling so there won’t be an exchange. And if you missed it, JeffreyW posted a stunning photo this week (I know what’s new? But this one is beautiful and unusual).  - TaMara

Friday Recipe Exchange: Summer Salads

summer pasta salad

JeffreyW makes an easy pasta salad. Just toss garden veggies and pasta with a little olive oi, vinegar and herbs. Dinner’s done.

In my email this morning there was a nice recipe for pasta salad and suddenly I had a craving for a veggie filled summer pasta salad. Pasta salads can be served cold, warm or hot, depending on what you’re looking for and what style of ingredients are added. The featured recipe tonight is a warm pasta salad using garden fresh vegetables and melted cheese.

This appealed to me because one of my clients has given me a big hunk of the most amazing cheese. I have no idea what it is, except it’s clearly a very sharp white cheddar in a black rind. It’s a creamy and salty, best I’ve ever had and goes great with apples and strawberries. It melts beautifully and crumbles like feta on salads. I’ll be sad when it’s gone. But…

I live within walking distance of a great cheese shop, it has an entire room that is basically a walk-in refrigerator. They even lend you jackets to wear while shopping. It’s fun to stop by there on a hot summer day and spend a half hour in the fridge and sample cheese from around the world and from local farms. I think I’ll see if they can help me identify or duplicate the cheese. Side note: I’ll miss everything that is within walking distance when I move. Right now I live near downtown and can walk to bank, post office and any number of great restaurants. But it’s the trade off for more space and a functional bike path.

On to the recipes.

First up, Chipotle Macaroni Salad (recipe here), which takes cold pasta salad up a notch and has become my go-to cookout salad.

One of the keys when making a good cold pasta salad is to cook the pasta al dente, drain, rinse with cold water to stop the cooking process and then drain again, but let the pasta stay wet. This allows the pasta to absorb whatever flavors are added, but not absorb all the moisture from the dressing. Don’t toss with dressing until just before serving. Taking these steps will keep the salad moist and flavorful, avoiding the mushy pasta, dry salad problem that makes many pasta salads unappetizing.

Not excited about pasta? How about a nice Italian Lentil Salad (here) or a tangy Apple Salad (here).

What’s on your menu for the first day of summer? Have any favorite salad recipes (pasta or otherwise)? I am crazy about salads, so would love to have a few new varitions to add to my recipe box.

Tonight’s featured recipe is adapted from an American Test Kitchen recipe. I’d link to the original, but it’s behind a firewall. Sorry for that.

Summer Vegetable Pasta

The beauty of this recipe is you can substitute whatever vegetables are fresh and available.

  • 12 oz of favorite pasta (penne, large shells, rotelle, etc)
  • 1 tbsp olive oil
  • 1/2 small yellow onion, diced
  • 1 to 3 tsp crushed garlic (depending on your preference)
  • 2 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 small summer squash, halved lengthwise and sliced 1/4 inch thick
  • 5 ounce package Garlic & Herb Boursin cheese – or any creamy cheese, flavored or you can add your own fresh herbs to it instead -  I actually used the cheddar mentioned above because it melts so well,  and is really creamy, not like typical cheddar.
  • 2 cups cherry tomatoes, halved (more as desired)
  • Salt and pepper to taste
  • Fresh basil, chopped
  • Parmesan cheese as garnish

Dutch oven or large saucepan

Bring 4 quarts water to boil in Dutch oven. Add pasta to the boiling water and cook until al dente (this is a still chewy texture). Reserve 3/4 cup pasta cooking water and drain pasta (the easiest way to do this is to ladle pasta water into a measuring cup and then drain the remaining water).

Wipe out the pan, add oil and heat  over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook about 30 seconds. Add zucchini, summer squash, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, and cheese, remaining 1/2 cup pasta water, tomatoes and basil until pasta is heated through.

Season with salt and pepper to taste.  Serve with grated Parmesan. Serves 4.

Have a great weekend – TaMara

 

Product Review: Shirataki Noodles

Orange Chicken and Noodles

These noodles won’t be for everyone, but I wanted to highlight them because if you’re avoiding gluten or on a low carb diet, these are a great addition to a meal. They can satisfy that pesky carb craving. They’re unusual in the fact that they are made from white yam flour (non-GMO), packed in water and refrigerated.

shirataki-noodles1

When you open the package, you’re struck with a strong fishy aroma – think end of the day at a fish market. There is nothing pleasant about it, in my opinion, but it does not flavor the noodles. To prepare them, you drain the water (holding your nose if you’re me) and rinse them for a full minute (I set a timer) with cold water. Then you boil them for 15 minutes. I rinse them for another full minute in cool water after cooking.

Noodles

I like their texture, but it may not be for everyone. Regardless of how long you cook them, they have an al dente (to the tooth) texture and are chewy. They can be used in any dish you would use rice or rice noodles, I especially like them in soups because they don’t get mushy. They don’t have any real flavor of their own, but take on the flavor of whatever added to. I’ve never tried them in dishes that would normally use a pasta or macaroni. For those dishes, I stick with brown rice pasta if I need the dish to be gluten free.

I usually cook up two bags at a time, since they’re a bit labor intensive to prepare. They store well in the refrigerator for a week. I add them to sauce or soup and let them heat back up.

So if you need to satisfy your carb craving when you’re counting carbs, these just might do the trick. Gluten free, no soy and only 1g of carbs per serving.

They’re available at most Natural Food type grocers.

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Dinner Menu: Crepes

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I love crepes and friend of blog, Kirk Spencer just did a posting on them, reminding me that I had a pretty decent recipe, too. Check out his link, he has some nice filling ideas. For this menu, we’re sticking with fruit.

Do the idea of crepes scare you?! They did me until I decided to brave the waters for this recipe.  They are unbelievably easy.  The only difference between this and making pancakes is how you manipulate the pan.  Make sure after you’ve lightly greased the pan and heated it, you remove it from the heat before adding the batter.  Then you need to swirl the batter thinly around the pan and up the sides, until it sets.  Return to the heat to let it cook.  Immediately begin to loosen the top edges with a butter knife, so when it’s time to flip, it’s easy to do.  I found flipping it by hand easiest.  Gently loosen the edges completely and gingerly pick up by the edge and flip it over when the bottom is golden.  You may need to loosen the bottom with a spatula before flipping.  If you’re feeling daring…you can try flipping them.  Just remember, they don’t have to look perfect or be paper thin to work!

It looks like we’re going to have another bumpy, rainy, flash flood warning weekend. No grilling. I’ll have to make do with some Buttered Potato Pie and nice Pan-Seared Strip Steaks. And a reminder, there won’t be a recipe exchange this week, but I’ll find something fun for later in the weekend.  Until then….TaMara

On the board tonight: Kids Night Crepes Dinner

  1. Fruit Crepes
  2. Raw Vegetable tray w/dips
  3. Popcorn

Crepes4a

Fruit Crepes

  • 4 eggs, beaten
  • 2 cups flour
  • 2 cups milk
  • 4 tbsp butter, melted
  • ¼ tsp cinnamon
  • ¼ tsp cinnamon
  • 4 oz sliced strawberries
  • 1 banana, sliced
  • 2 kiwi fruits, peeled and sliced
  • 1 cup granola
  • 1 cup vanilla yogurt
  • powdered sugar

10-inch skillet with sloped sides or a crepe pan

2 bowls, plate, parchment or wax paper

Whisk together eggs, flour, milk, butter, ¼ tsp cinnamon.  Mix well and refrigerate for 15 to 30 minutes while you prepare fruit.

In medium bowl, combine ¼ tsp cinnamon, berries, banana, kiwi, granola and yogurt. Cover and refrigerate

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Lightly grease skillet and heat over medium heat.  Just before adding batter, remove from heat.  Add ½ cup of batter for each crepe.  Immediately after adding it, swirl pan until batter is spread completely around the pan and up the sides.  Return to heat and cook until golden on the bottom, flip and cook until other side is golden.  About 2 minutes each side, but watch carefully.  Remove to plate.  Repeat for each crepe.  Place parchment paper between crepes.

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To assemble, put ¼ fruit mixture in each crepe and roll up.  Top with garnish of powdered sugar. Makes 8 crepes.

Alternately you can prepare them on a griddle, using a ladle to spread the batter around into a 10” circle.

If this still sounds too difficult, you can always purchase pre-made crepes in your produce section, usually by the fresh berries.  Follow package instructions to heat.

 

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Dinner Menu: Herbed Fettuccine and Apple Salad

Apple Salad1

I’m still hoping for spring. It is suppose to get up to 80 degrees this weekend, I’ll believe it when I see it. Been busy with work, so not much cooking this week. This menu is quick and easy for those kinds of weeks.

On the board tonight:

  1. Herbed Fettuccini
  2. Apple Salad
  3. Sliced Strawberries w/whipped topping

Herbed Fettuccini

  • 9 oz fresh fettuccine
  • ½ cup chicken broth
  • 5 green onions, thinly sliced
  • 4 oz fresh spinach, torn
  • ¼ cup snipped fresh parsley
  • 2 tsp dried basil
  • salt & pepper to taste
  • 2 oz fresh parmesan, grated or goat cheese (chevre)
  • 3/4 cup milk
  • 2 tbsp butter
  • 1 large tomato, chopped
  • 1/4 cup chopped hazelnuts
  • 6 oz artichokes hearts (opt)

2 large saucepans, large serving bowl

Cook pasta according to pkg. directions. Next bring broth to boiling in second saucepan. Add green onion and spinach. Reduce heat, cook and stir for 2 to 4 minutes or until spinach is slightly wilted. Add parsley, herbs, salt & pepper; mix well. Remove from heat; cover and set aside. Drain cooked pasta and remove to serving dish, cover and keep warm

In saucepan combine cheese, milk, and butter. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat. Add vegetable mixture, hazelnuts, opt artichokes, half of the tomato to the pasta mixture; toss gently to mix, heat until warm through. Transfer back to a serving bowl, garnish with remaining tomato.

Apple Salad

  • 16 oz spring greens, washed
  • 2 Granny Smith apples
  • 2 Fuji (or other sweet red) apples
  • ½ cup raisins
  • 2 oz toasted  slivered almonds
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz feta cheese, crumbled

serving bowl

Layer greens in bowl.  Core and cut apples into large chunks.  Layer over greens, add raisins and nuts.  Mix together vinegar, oil, salt & pepper.  Drizzle over salad, toss, then crumble feta over the top.

Note: If you can’t find toasted almonds, heat a skillet, add almonds and stir constantly until they are lightly toasted.

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Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Friday Recipe Exchange: Gyros with Tzatziki Sauce

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Tonight is a bit hodgepodge. While I was away, faithful contributor, Joshua D (Yutsano) sent me two tasty recipes to share. I was grateful, because lately I feel like I’m walking on ice and cannot get my feet under me long enough to cook, much less blog about cooking. I’m sitting on a folder full of great vacation pictures and some fun food stories that I can’t seem to find the time to blog about. I struggled with tonight’s featured recipe, finally settling on lamb, but not sure where I wanted to go from there and then I remembered that JeffreyW has been working for quite a while on perfecting his gyros.

And there it was, I knew what I’d feature tonight. What’s on your menu this weekend? Anything new and fun cooking in your kitchen? Be kind and share your inspiration, so I can find mine.

Moving on to tonight’s recipes, starting with Joshua D and Cilantro Lime Hummus, recipe here.

From Ruemara, thoughtfully shared by Joshua D, Cauliflower and Broccoli Cheese Soup, recipe here.

And if making a gyro loaf seems a bit too labor intensive, this Spicy Lamb Burger (click here) would work as well with pita and Tzatziki sauce.

Now the featured recipe, inspired by JeffreyW (pictured above):

Gyros with Tzatziki Sauce

  • 1 medium onion, finely chopped
  • 2 pounds ground lamb
  • 1 tbsp crushed garlic
  • 1 tbsp dried marjoram
  • 1 tbsp dried rosemary
  • 1 tsp cumin
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Food processor, loaf pan, baking dish

Ok, these are the general directions, but JeffreyW has been playing with perfecting the preparation, so click here and here for lots of step-by-step photos and his tweaks to make the perfect loaf.

In a large bowl, combine ingredients until well mixed and refrigerate 1 hour or overnight. Remove to food processor and process until a fine paste. Preheat oven to 325 degrees F

Place meat mixture into a loaf pan, pressing down on all sides. Place the loaf pan in the baking dish and add water to the baking dish to create a water bath. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove and rest covered with foil for 30 minutes. Slice and serve

Serve with:

  • Tzatziki Sauce (recipe below)
  • 4 to 6 pieces soft pita (not pocket pita)
  • Chopped fresh tomato
  • Finely sliced onion
  • Cubed peeled seeded cucumber
  • Mint sprigs

Tzatziki Sauce

  • 16 ounces plain Greek yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • salt to taste
  • 2 to 3 tsp crushed garlic
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 5 to 6 mint leaves, finely minced

Can I just say, thank goodness for Men Who Cook here at What’s 4 Dinner Solutions, I don’t know what I’d do without you  - TaMara

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Guest Recipe: Cilantro Lime Hummus

I have been so busy, I’ve barely been in my kitchen to eat, much less cook, and I’m holding onto several items to post, which hopefully I’ll get to eventually. But until then, once again Joshua D comes to the rescue with another recipe. Thanks Joshua!!!

This is an oldddd dust-off recipe from the long-forgotten files! It’s inspired by a restaurant in Spokane, Washington called Niko’s that serves great Greek food. If you’re one of those unfortunates for whom cilantro tastes like soap, just use Italian parsley. The effect won’t be the same, but I understand the why. This can also be spiced up with a chile if desired.

Cilantro-Lime Hummus

  • 1 can garbanzo beans, drained
  • Juice of 2 limes
  • 1 tbsp sesame seeds
  • 2 cloves garlic
  • 1/2 bunch cilantro
  • 1/2 cup olive oil

Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!

Joshua De Mers

Guest Recipe: Cauliflower Beer Cheese Soup

From frequent contributor,  Joshua D:

A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara

Cauliflower Beer Cheese Soup

  • 1 med onion
  • 12 oz beer
  • 1 pint broth (chicken is preferred, but suit your taste)
  • 1 head cauliflower, cleaned & roughly chopped
  • 3 cloves garlic
  • 1 tsp salt-free seasoning
  • Salt & Black pepper to taste
  • 1/4 cup shredded cheddar cheese
  • 1/2 tsp smoked paprika

You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.

Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara

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