Archive for the ‘Vegetarian’ Category

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Fresh Herb Steak Sauce

September 27, 2017

20170819 Herb Sauce 01When we made steaks for D’s birthday, we wanted a bright and fresh sauce to counter the richness of the side dishes. We decided to try our hand at a fresh herb steak sauce, and it was the perfect addition to our steaks.

You will need:

  • 1 clove of garlic, peeled
  • 1/3 c fresh mint
  • 1/3 c fresh basil
  • 1/4 c fresh chives
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 3-6 T olive oil

Then you will…

  1. In a small food processor, combine the garlic with the herbs, lemon zest and lemon juice.
  2. Pulse to begin breaking it all down.
  3. Add 3 tablespoons of olive to start. Pulse to until combined into a sauce.
  4. Add more olive oil as needed, so that the sauce is slightly loose.
  5. Serve with your favorite grilled protein!
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Simple Potato Au Gratin

September 19, 2017

D loves steak and potatoes. For his birthday, we decided a simple potato au gratin would be an excellent side dish for some freshly grilled steaks. These were so yummy!

You will need:

  • 1 lb gold-skinned new potatoes or russet potatoes, cut into 1/4 inch slices
  • 1 medium yellow onion, peeled and cut in half (root to top) and then roughly chopped
  • Salt and Pepper
  • 4 T butter
  • 4 T flour
  • 2 c whole milk
  • 1 t garlic powder
  • 1/2 t paprika
  • 2 c shredded sharp cheddar cheese

Then you will…

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  3. Create a layer of potato slices in the baking dish, using about 1/3 of the slices.
  4. Sprinkle with about 1/3 of the onions.
  5. Season to taste with salt and pepper.
  6. Repeat two more times with the remaining potatoes and onions.
  7. Melt the butter in a medium-sized saucepan over medium heat.
  8. Whisk in the flour and allow to cook for about one minute, whisking constantly.
  9. Whisk in the milk gradually to avoid clumps.
  10. Allow to thicken, whisking periodically, about 5-10 minutes or until it reaches a pudding-like consistency.
  11. Whisk in the garlic powder and paprika.
  12. Whisk in the cheese and stir until smooth.
  13. Season with salt and pepper to taste.
  14. Pour over the potatoes.
  15. Cover the baking dish with aluminum foil and bake for 90 minutes. (I lined a baking sheet with foil and placed the baking dish on that for easier transfer in and out of the oven).
  16. Remove the foil and allow to bake another 15 minutes.
  17. Let cool at least 5-10 minutes before serving, as the cheese will be very hot and bubbly!

 

20170819 Potato Au Gratin

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Grilled Corn Salad

September 11, 2017

 

20170612 Grilled Corn Salad 03This is a wonderful side dish with only a few ingredients. It comes together quickly and evokes the summer sun and evening BBQs.

You will need:

  • 4 ears of corn, shucked
  • 1 bunch of scallions
  • 2 t olive oil
  • 1/4 c grated Parmesan
  • 2 T chives, minced
  • 1 T butter, melted
  • 1/2 t paprika
  • 1/2 t cumin
  • Salt and Pepper

Then you will…

  1. Brush the corn and scallions with the olive oil.
  2. Season lightly with salt and pepper.
  3. Grill the corn and scallions, until beginning to char. Turn frequently for a total of 6-10 minutes for the scallion and about 20 minutes for the corn.
  4. Remove from the grill and allow to cool until able to handle the corn by hand.
  5. Cut the corn off the cob and put in a medium mixing bowl.
  6. Chop the scallions roughly, after trimming off the root end. Add to the mixing bowl.
  7. Stir in the Parmesan, chives, butter, paprika and cumin.
  8. Season with salt and pepper to taste.
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Hot and Cheesy Corn Dip

June 15, 2017

This is a fun twist on gooey, cheesy dips that reminds me of summer with all the sweet corn inside. It goes wonderfully with crispy tortilla chips (we had a mix of blue corn and sweet potato chips on hand). If you have fresh summer corn at home, feel free to cut the kernels off a cob or two and mix it in before baking for extra crunch and the deliciousness of long sunny days.

20170505 Corn Dip 01

You will need:

 

  • 16 oz (2 sticks) low fat cream cheese, softened
  • 1/2 c sour cream
  • 3 cloves garlic, minced
  • 3 T hot sauce
  • 2 limes, zested and juices
  • 2 1/2 c shredded cheddar cheese, divided
  • ~30 oz canned corn, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 4.5 oz chopped green chiles (mild to spicy, depending on your taste)
  • 1 bunch scallions, trimmed and chopped
  • 3 T red onion, chopped
  • 1/3 c fresh cilantro, chopped

 

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a pie plate with nonstick cooking spray.
  2. Use a food processor to mix together the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheddar.
  3. In a large mixing bowl, combine the cream cheese mixture with 1 cup of the cheddar, lime zest, corn, feta, green chiles with their liquid, red onion, scallion and cilantro.
  4. Pour mixture into a prepared pie plate.
  5. Sprinkle with the remaining cheddar.
  6. Bake for 20 minutes or until bubbly and delicious.
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Fresh Spinach Pasta

May 4, 2017

I love when you are talking to friends and decide it is a lovely day for a spontaneous dinner party. We decided to contribute some fresh spinach pasta to go with a friend’s amazing alfredo sauce.

20170408 Spinach Pasta 04

You will need:

  • 1 t olive oil
  • 12 oz fresh baby spinach
  • 1/2 t garlic powder
  • 3 eggs (whites and yolks)
  • 2 egg whites
  • 1 t salt
  • 1 t dried basil
  • 1 t dried oregano
  • 5 c flour
  • 4-7 T ice water

Then you will…

  1. Heat the olive oil in a nonstick skillet.
  2. Cook the spinach with the garlic power just until wilted.
  3. Remove and press between paper towels until the spinach is as dry as you can make it.
  4. Put the spinach in a blender and puree till smooth.
  5. Add the egg yolks and whites plus the salt, basil and oregano. Pulse until mixed well.
  6. Create a mound of flour on the counter with a well in the middle.
  7. Pour the spinach mixture into that well.
  8. Incorporate with your hands.
  9. Add a tablespoon of the ice water and then knead until smooth and elastic, about 8-10 minutes. (Add water as needed until dough comes together).
  10. Cover with plastic wrap and let rest for 20 minutes.
  11. Divide into portions and either use a pasta machine of your choice or roll it out and shape however you want.
  12. Gently toss the fresh pasta with cornmeal to keep it from sticking.
  13. Allow it to dry for at least an hour before cooking. (If you want to freeze some, form it into small heaps/nests. Place those on a parchment-lined baking sheet and cover with plastic wrap. Place in freezer until hard. Transfer from sheet into freezer ziplock bags and then cook from frozen as desired).
  14. Then add to a pot of boiling salted water and cook for 2-4 minutes, or until al dente.
  15. Toss with your favorite sauce!
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Puff Pastry Quiche with Spinach and Cheese

February 27, 2017

There are many great things about this recipe. First, you get to use puff pastry, which is flaky and buttery. Then you get to make quiche that is portable and easily customized, which makes this perfect for brunch or households where tastes vary. You can always mix up the egg base and set out a “filling bar” so hungry diners can choose-their-own meal adventure.

This recipe will give you a dozen muffin-sized quiches and a dozen mini quiches. You will likely have some extra filling mixture at the end too, which is perfect for making a quick egg scramble!

You will need:

  • 6 eggs
  • 2 c fat-free half and half
  • 2 t garlic powder
  • 1 t pepper
  • 1/2 t paprika
  • 1/2 t salt
  • 1/4 t crushed red pepper flakes (optional)
  • 2 c frozen chopped spinach, thawed with the extra water squeezed out
  • 1/2 small onion, minced
  • 2 c shredded cheese (I used a cheddar-jack blend)
  • 2 sheets of puff pastry, thawed according to the directions

Then you will…

  1. Preheat your oven to 400 degrees. Set a regular and a mini-sized muffin tin on the counter to the side. Lightly grease the tins.
  2. In a medium mixing bowl, whisk the eggs together with the half and half, garlic powder, pepper, paprika, salt, and red pepper flakes until light and airy.
  3. Stir in the spinach, onion and cheese (or whatever fillings you want…be creative!).
  4. Set aside.
  5. Unfold one sheet of puff pastry and cut into 9 pieces (3×3). Gently stretch each piece slightly and press each piece into a regular sized muffin tin well.
  6. Unfold the second piece of puff pastry. Cut one-third of it into 3 pieces; these should be roughly equal in size to what you just cut. Gently stretch each piece slightly and press each piece into a regular muffin tin well.
  7. At this point you should have a dozen regular-sized muffin tin wells lined with puff pastry. The next step will line a dozen mini-sized muffin tin wells.
  8. Cut the remaining puff pastry into 12 pieces (3×4). Gently stretch each piece slightly and press into the mini muffin tin wells.
  9. Pour a little water into any unused mini muffin tin wells to protect them while baking.
  10. Gently spoon the egg mixture into each lined muffin tin well. The egg will rise a little, so you do not need to fill it to the top of the well. I recommend filling to about 2/3 full.
  11. Bake until the egg center is not wet/jiggly in the middle and the puff pastry is golden. It will take about 12-17 minutes for the mini quiches and another 5 or so for the regular muffin-sized ones. Check frequently near the end.
  12. Remove from the oven and allow to cool in the pan for at least 5 minutes before removing. Finish cooling on a wire rack until they are cool enough to eat.

20170225 Puff Quiche 02.JPG

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Greek Yogurt Ranch

January 8, 2017

Not everyone likes ranch, but if you do, try out this recipe. It can be used as a dip or a sauce, and it tastes even better if you let it sit overnight.

20170103-greek-ranch

You will need:

  • 1 c plain Greek yogurt
  • 1 t dried parsley
  • 1/2 t dried dill
  • 1/2 t dried garlic powder
  • 3/4 t dried onion powder
  • 1/2 t dried chives
  • Salt and pepper, to taste

Then you will…

  1. Mix everything together in a small bowl, seasoning with salt and pepper to taste.
  2. Refrigerate overnight.

Note: if you want a thinner dip/sauce, slowly mix in milkĀ  until you reach the desired consistency.

 

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