Category Archives: Vegetarian

Friday Recipe Exchange: Got Soup?

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Well it’s been a whirlwind of activity here and I feel like I’ve made a lot of progress with the house and garden. Lots of cooking going on for friends and family because I love working in my new kitchen. It hasn’t left a lot of time for blogging. But dinner is in the slow-cooker and I have a moment before it’s time to walk Bixby, so tonight there is a recipe exchange.

JeffreyW and I once again had a mind-meld moment and both made a batch of Beef and Barley Soup this week. His yummy photo is pictured above.  My recipe is here and JeffreyW’s recipe is here, accompanied by great photos.

Chuck roasts were on sale this week, so I stocked up. I love a good pot roast and have a few recipe variations. I have a recipe for a Tangy Pot Roast here.  For a more traditional take on a yummy Slow-Cooker Pot Roast  including a full menu and recipes, click here. My new favorite ingredient is a dash of good whisky to deepen the flavors.  One of the roasts will be cut up and frozen for soup or stew.

The garden is still producing an abundance of ripe tomatoes, so I made a batch of Tomato-Spinach Soup, recipe here. For a vegetarian version, just omit ground beef. I make it both ways depending on my mood. Serve with grilled cheese sandwich on Easy Slow Rise Crusty Bread, pictured below and recipe here.

bread-and-jam

Another batch of tomatoes, along with zucchini, green peppers and eggplant (all garden fresh) went into a fresh dinner for guests this week, Garden Fresh Pasta, recipe here.

What’s on the menu tonight? Any fun plans for this first weekend of October?

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Tonight’s featured recipe is what we’re having as part of a get-together tomorrow night. It’s simple, hearty soup that we can put together earlier in the day for a quick dinner. Then we’ll be heading out to the local historical farm for Wildlife Night. There will be owls.

Cranberry beans are usually easy to find, but if not, substitute cannellini white kidney beans – you can use dry or canned.

Turkey Bean Soup

  • 1 lb smoked turkey sausage, diced (or ground turkey, browned)
  • 1 lb dried cranberry beans (soaked overnight, drained)cranberry-beans-close-up
  • 8 cups of water (or 6 cups water, 2 cups chicken broth)
  • 1/2 small onion, diced
  • 2 bay leaves
  • 2 stalks celery, diced
  • 1 tsp dried Oregano
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • Salt and pepper to taste

Slow-cooker

Add all ingredients to the slow-cooker and cook for 6 to 8 hours on low. Serve with fresh hot bread and salad for a complete dinner.

That’s it for this week. I’m heading out to buy paint…starting on the living room this weekend. Have a great weekend – TaMara



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Garden Fresh Pasta Dinner

I had friends over on Sunday and by request, made a garden fresh entrée. The advantage with this type of dinner is, it is quick and easy to prepare while guests are there. We had pleasant conversation as I put it together, which from start to finish was less than 20 minutes.

I apologize in advance, I have no photos of the final dish because I was having such a good time I completely forgot to even get my camera out.

Garden Fresh Pasta

  • 4 tomatoes
  • about 4 basil leaves (or 1/2 tsp dry)

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  • 12 oz linguine
  • 2 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 green pepper (or red or orange as desired), chopped into large pieces
  • 2 zucchini, cubed
  • 1 large eggplant, cubed
  • 2 cloves garlic, crushed
  • 4 tomatoes (I used a variety from my garden and my friends’ garden), chopped into large pieces
  • 1 tbsp chopped fresh basil (or 1 tsp dry)

saucepan, skillet, large pot

Blend 4 tomatoes and 4 basil leaves together until smooth and add to saucepan. Bring to a boil, reduce heat and let simmer while prepping the remainder of the dinner.

In large pot, cook pasta according to package directions, to al dente. Drain, but don’t rinse.

In skillet, heat 1 tbsp of oil, add onions. Saute for a minute and then add peppers. Stir occasionally until they are softened and onions are translucent. Add additional tbsp of oil, once heated, add garlic, zucchini and eggplant. Saute until tender. Finally, add tomatoes and basil, cook for one to two minutes and then add the tomato mixture from the saucepan. Stir together gently and bring to a low boil for about 1 minute. Serve over pasta.

I served it with grated Parmesan, tossed salad and fresh baked bread

Go wild and add whatever fall garden vegetables you have on hand….



 

4th of July: Fresh Salads

Jicama Slaw Final

Looking for something a little different for your cookout this weekend? I’ve compiled some fresh favorites.

I’m making my favorite slaw for this year’s 4th of July cookout. Jicama Slaw, recipe here.

You’ll find a great guest recipe here for Corn and Black Bean Salad.

And a fresh take on an old standby, Spring Potato Salad, recipe here.

Finally:Watermelon salad final

Watermelon-Cucumber Salad

I chose to use mint because it’s what I had handy, but I’ve seen it with basil or oregano and white wine vinegar instead of limejuice. For a spicier version, try limejuice and Pico de Gallo

  • 4 cups cubed seedless watermelon
  • 1 large cucumber, peeled and thinly sliced (if using unwaxed, no need to peel)
  • 2 tbsp limejuice
  • 1 tbsp olive oil
  • mint leaves, torn into small pieces
  • Pecorino Romano, feta or other similar cheese, cut into small chunks or crumbled

serving bowl

Add watermelon and cucumber to a serving bowl, drizzle with limejuice and oil, add mint leaves, then toss to combine. Refrigerate for 10-15 minutes, sprinkle with cheese just before serving cold.



 

Grilled Vegetable Salad

This works well as a side or a nice, fresh main course.

Grilled Vegetable Salad

  • 1 large red onion, quartered
  • 4 red potatoes, quartered
  • 8 oz baby carrots
  • 2 tbsp olive oil
  • 2 tsp rosemary, crushed
  • 1 tsp sage, crushed
  • 1 tsp crushed garlic
  • ½ tsp salt
  • ¼ tsp pepper
  • 8 oz bag spinach leaves or spring greens
  • 2 tbsp lemon juice
  • 1 tbsp melted butter

serving bowl, large bowl, grilling basket or foil

Mix oil and spices, toss with onion, potatoes and carrots in a large bowl, until well coated. Place in a grilling basket or wrap in foil and grill for 20 minutes, stirring or turning frequently.  Mix together lemon & butter.  In serving bowl, add greens, grilled vegetables and toss with lemon butter

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Thai Spring Roll Instructions

Spring Roll step 1

I LOVE spring rolls and they are so easy to make. And you can fill them with a variety of items, so use the recipe below as a starting point, but let your imagination run wild. This recipe is simple but full of flavor. It’s quick and you can buy shredded carrots and shredded lettuce to save even more time

Thai Spring Rolls

  • ¼ tsp crushed garlic
  • 1 tbsp fish sauce (or white wine vinegar)
  • 8 spring roll wrappers
  • 1 ½ cup shredded leaf lettuce
  • ¼ cup chopped cilantro
  • 1 cucumber, peeled and finely chopped
  • 1 medium carrot, shredded

bowl, plate

Mix together fish sauce and garlic. In a bowl of cold water (I actually use a large, deep sided plate), soak 1 wrapper, until limp. Lay out flat on a plate, add 1/8 of each of the ingredients, in order, then drizzle with fish sauce mixture.

Spring Roll step 2

Fold ends up and roll like a burrito.  Moisten seam, press close and set seam side down on plate.  Repeat for all wrappers.

Spring Roll step 3

Cover with a moist paper towel and refrigerate until ready to serve, with dipping sauce.

Dipping Sauce

Mix together:

  • 1 tablespoon soy sauce
  • 1 tablespoon white wine vinegar (or fish sauce or rice vinegar)
  • 1 tsp sugar
  • ¼ teaspoon ground ginger (or more as desired)


 

Dinner Menu: Spring Flavors

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Lots of fresh spring flavors in this dinner menu, which is what I need after a long cold week.

On the board tonight:

  1. Herbed Fettuccini
  2. Apple Salad
  3. Ice Cream or Frozen Yogurt

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: Black “Forbidden” Rice

Pineapple riceI love rice. It’s a staple in my diet. I especially like brown rice and was very excited when brown jasmine and brown basmati were available at my local store. I make a big batch and refrigerate it for the week. It’s easy to warm it for a simple side. It also makes a quick lunch – heat it up, add some nuts, ponzu sauce, or butter, maybe leftover veggies and yum.

While rice is usually considered a side dish, I love it as a main course. That’s what most of tonight’s recipes are, including the featured recipe, which was inspired by a bag of black rice given to me by a friend. She wasn’t sure what to do with it and thought for sure I would. I didn’t, but had some fun experimenting.

To start off, pictured above is my Pineapple Rice Bowl, the complete dinner menu, recipes and shopping list are here.

Then there is Wash Day Beans and Rice, recipe here.

JeffreyW gives a great review on his Rice Cooker, click here and then uses it to make Fried Rice, recipe here.

What’s on your menu for the weekend? We have great weather right now, but snow is coming. Don’t forget to share your recipes, rice or otherwise, I’m always looking for something new.

Black rice 2a

Tonight’s featured recipe was inspired by a bag of black rice, also know as Emperor or Forbidden Rice, in my pantry. It’s a heritage grain and it has a complex flavor – it’s deep, nutty, savory, earthy. I had never even heard of it, much less tasted it. I cooked up a cup of it and it was love at first bite. But what to pair it with – it easily overwhelmed chicken and pork, and the flavors did not balance with beef. I did use it with some crumbled Spicy Italian sausage and that worked, the balance was right. What I thought it really needed was a citrus or vinegar pairing, some veggies, I wasn’t sure about nuts. Time to experiment.

Limes were on sale this week, so I settled on a citrus vinaigrette and fresh veggies paired with the rice (pictured above) for last night’s dinner and I think it worked out very well.  Walnuts worked well, cashews were overwhelmed by the rice. I served it warm, but it was good cold today.

Black “Forbidden”Rice with Citrus Vinaigrette

  • 1 cup black rice, rinsed
  • 1-3/4 cups water
  • snow peas (or veggie of your choice)
  • tomatoes (grape tomatoes work well)
  • toasted walnuts
  • 1/4 cup fresh limejuice
  • 1 tbsp lemon juice
  • dash of orange juice
  • pinch of lime zest
  • dash of ground ginger
  • 2 tbsp white wine vinegar
  • honey to taste
  • 2 tbsp olive oil

saucepan, serving bowl

In the saucepan, add rice and water. Bring to a boil, cover, reduce heat and let simmer on low until all water is absorbed, about 40 minutes. Fluff with a fork.

Cut snow peas into about four pieces each, half the grape tomatoes, and lightly chop the walnuts. (You’ll notice I had to settle for ripe on the vine tomatoes yesterday – no grapes to be found).

For the vinaigrette, whisk juices, vinegar, ginger and honey together. Drizzle in oil, whisking constantly. Give it a quick taste and add more ginger and honey as desired.

Toss rice and veggie mixture with vinaigrette and serve warm or refrigerate and serve cold.

That’s it for this week. Next week pull out your favorite Super Bowl snack recipes and we’ll focus on those for the recipe exchange. Have a good weekend – TaMara

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Really Quick Dinners: Pasta Rustica

Scrolling through my recipes looking for ones I pulled together by rummaging around the pantry, freezer and refrigerator and came up with this one. Quick, easy and versatile.

Pasta Rustica

  • 9 oz pkg. fresh linguine pasta
  • 4 Roma tomatoes
  • 1 green or red pepper
  • 4 green onions
  • ½ tbsp crushed garlic
  • 2 tsp dried basil
  • ½ cup olive oil
  • Optional: ¼ lb sliced pepperoni or ¼ lb cubed turkey

saucepan, large skillet

Fill saucepan with water and bring to a boil.

Chop tomatoes, pepper and green onions (use greens and whites).  Heat oil in skillet, add onions, garlic and pepper, sauté until onions are golden, careful not to let garlic burn.  Add pepperoni and turkey.  Let simmer on medium to low medium heat.

Add pasta to water while ingredients simmer in skillet.  Cook according to pkg. instructions.

Once pasta is al dente, add tomatoes to skillet, sauté 1-2 minutes. Using a slotted spoon or pasta spoon, transfer pasta to skillet, letting most of the water drain before transferring. There should be just enough water on the pasta to create a nice sauce. If it seems too dry, add a few spoonfuls of the pasta water. Stir and serve with grated Parmesan.



 

Friday Recipe Exchange: Bring on the Veggies

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I thought as the farm stand season winds down it would be fun to focus on recipes that take advantage of super fresh produce before it all disappears.

I was going to make an Eggplant Parmesan for the featured recipe but never got around to it, so I went with the Chili Rellenos Casserole instead.

To get started, a fresh and tangy Asian Pear and Grape Cabbage Salad, recipe here.

These Marinated Mushrooms (recipe here) sounded good and could be used as an appetizer or sliced into a salad.

Pizza is great way to get have a fun and flavorful vegetarian dinner. JeffreyW always does pizzas right and his Margherita Pizza  (picture above) is no exception.  Click here for his recipe and lots of photos.

This week’s dinner menu sticks with the veggie theme: Pasta with Marinated Vegetables and Bruschetta. Menu, recipes and shopping list are here.

And finally, for the pet lovers, Bixby checked in this week, spoiler alert there was a bath and a stuffed monkey.

What’s cooking in your kitchen this weekend? Have any cool weather recipes to share?

Tonight’s featured recipe, quick, easy and oh, so good:

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Chili Rellenos Casserole

  • 2-7 oz cans whole green chilies
  • ½ onion, diced
  • 16 oz shredded 4-blend Mexican cheese
  • 4 to 6 corn tortillas, torn into wide strips
  • 4 eggs
  • 4 oz salsa
  • ¼ cup milk
  • salt & pepper
  •  ½ tsp crushed garlic
  •  ½ tsp red pepper flakes
  • ¼ cup snipped fresh cilantro ( Italian parsley or fresh basil if you hate cilantro)

bowl, 8×8 glass baking dish, greased

Drain and seed peppers. Layer 1/3 of the peppers in the bottom of baking dish, top with 1/3 onions, 1/3 of the cheese and 1/3 tortilla strips. Repeat to make three layers. Beat together eggs, salsa, milk, spices and cilantro. Pour evenly over casserole. Bake uncovered at 350° for 35-40 minutes until fluffy and center is set.

That’s it for this week. Have a fun and safe weekend. – TaMara

 

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Marinated Baby Mushrooms

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These mushrooms can serve as an appetizer or side dish.

Marinate Mushrooms

  • 8 oz Baby Bella Mushrooms, washed, dried and stems removed
  • 2 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 1/2 cup olive oil
  • fresh oregano, chopped
  • salt and pepper

bowl, large jar with lid

In a bowl, add lemon juice and white wine vinegar, slowly whisk olive oil into it. Stir in fresh oregano, salt and pepper to taste.

Place mushroom in the jar, pour marinade over them, cover with the lid and shake gently to coat mushrooms completely.

Refrigerate overnight, gently shaking occasionally.  Serve at room temperature. Refrigerate any leftovers.

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