Beer Braised Collard Greens

Today is March 17th, which means today is all about all things green.  People are clad in green, wearing shamrocks, and drinking green beer so it seems only right that today's recipe is one for, you guessed it - greens!

2 TBSP olive oil

1/2c yellow onion, diced

3 cloves garlic, minced

1 lb. fresh collard greens, cut into 2” pieces and stems removed

1 (12oz.) light beer

1 TBSP brown sugar

1 tsp. salt

½ tsp. red pepper flakes

Ground black pepper, to taste

1.  Heat olive oil in skillet over medium high heat. Add onion and garlic and cook, stirring continuously for 1-2 minutes or until onion is softened and garlic is light golden brown.

2.  Add collard greens, beer, sugar, salt, red pepper flakes, and black pepper.

3.  Allow to simmer 30-45 minutes or until collard greens are wilted and beer is reduced slightly.

4.  Remove from heat and serve immediately.

Happy St. Patrick's Day!

Vegetable Tortellini Stew

Open a bottle of red and get ready to make a hearty and delicious stew!  This is what we had two nights ago along with some herbed biscuits for dipping.  Don't worry about leftovers.  This stew freezes really well!

2 TBSP olive oil

1lb. vegan sausage (Match Meats makes a really good one)

3/4c. chopped onion

1c.sliced carrots

1 cup sliced celery

5 c. vegetable broth

1/2c. red wine

1 (14.5 oz.) can Italian seasoned diced tomatoes, with liquid

1c. ketchup

1 1/2 tsp. Italian seasoning

2 cloves garlic, minced

1 cup zucchini, sliced

1 pound fresh tortellini pasta

1 red bell pepper, diced

1/4 cup chopped parsley

salt and pepper to taste

1.  In a large pot, heat approximately 2 TBSP olive oil and brown sausage.

2.  Add onions and saute until tender. Add carrots, celery, vegetable broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic.

3.  Bring to a boil and simmer, uncovered, for 30 minutes.

4.  Meanwhile, in a separate pan, prepare tortellini according to package directions; drain and set aside.

5.  Stir in in the zucchini, tortellini, red bell pepper, and parsley.  

6.  Simmer, covered, for about 25-30
minutes.

7.  Season with salt and pepper.  Serve hot.

               

Savory Stuffed Red Potatoes

I recently found myself with half a bag of baby red potatoes and no real plans for them.  A few more days and they would go out with the trash.  That seemed wasteful though and I'm trying to make more of an effort to actually use all the produce I buy.

Roasted corn and poblano soup was already on the menu so I decided to try these little potato bites on the side.  The two dishes paired really well, which was a relief because the potatoes can take awhile to prepare.  It's a simple recipe but the scooping out of the potatoes (without tearing the skins!) is what is most time consuming.  Worth it though.

Note:
* I used vegan substitutes for the sour cream and butter.

8 red potatoes, bite size

1 TBSP sour cream

2 TBSP butter, melted

1/4 tsp. seasoned salt

1/8 tsp. black pepper
1/8 tsp. garlic powder

1 tsp. green onion

2 TBSP cheddar cheese, grated
olive oil and sea salt

1.  In a saucepan, cover the potatoes with water and boil until tender.  The amount of time needed here will depend on the size of your potatoes.  Mine were on the small side and I let them boil about 15 minutes.  Drain potatoes and set aside to cool.

2.  Cut potatoes in half and carefully scoop out the inside, leaving a little edge all around.  Spray a little olive oil on the skin side of each potato and sprinkle with sea salt, to taste.

3.  In a medium size bowl, combine the scooped out potato, sour cream, butter, seasoned salt, pepper, garlic powder, green onions, and cheese.

4.  Spoon the mixture evenly back into each potato skin and top with a little extra cheese.

5.  Bake approximately 10 minutes.  Sprinkle with green onions and serve.

Goat Cheese Stuffed Pepper Bites

At a recent event with my husband, there were trays of bite size appetizers made up of all sorts of complicated combinations floating around.  The one we both seemed to enjoy most though was the simplest.  A little spicy, a little sweet, a little creamy, a little crunch….. it's a perfect balance and so easy!

Notes:

* You can buy peppadews in a jar but I also found them on the olive bar, of all places. 

* Soy creamer worked great for me but dairy milk, half and half, whatever you have on hand would work as well. 

12 peppadew peppers, seeded an drained well

4oz. goat cheese

1-2 TBSP creamer, to taste

1.  Place the cheese in a small mixing bowl.  Add the creamer 1 tsp. at a time and stir until the mixture reaches desired consistency.  (I used 1 TBSP = 1 tsp. but the amount you use will depend on the softness of your cheese.)

2.  Scoop the cheese mixture into a piping bag and fill the peppers.

3.  Refrigerate if you're making these ahead of time but serve them at room temperature.

                

                

Sweet Potato with Black Beans, Salsa, and Feta

Ready for a super easy dinner?

Bake a sweet potato and top it with black beans, salsa, and feta cheese.  That's it.  The flavor combination is surprisingly delicious!

1.  Preheat oven to 385*.  Prick large sweet potatoes with a fork and coat with olive oil.  Bake approximately 1 hour.

2. Prep the black beans by rinsing and draining.  Then, in a small saucepan, heat 1 tsp. olive oil.  Add a minced clove of garlic, the beans, and salt, to taste.  Heat through.

3.  Top the potatoes with the beans, salsa, and feta.
           

                       

   

Zucchini Pasta Olio

I had been seeing recipes everywhere that featured zucchini as a substitute for pasta so I finally decided to break in my new vegetable spiral gadget last night.  If you don't have one of these tools in your kitchen, stop what you're doing right now and go get one.  Seriously, it was so easy and fun to use!

I didn't have high hopes that just because the zucchini now looked like pasta, it would be an acceptable replacement, but it was perfect!  I'm glad for starting with something simple but my husband and I were talking over dinner and agreed it would be good to try zucchini-as-noodles in other dishes as well.  Surprisingly, we really didn't miss the pasta.

All you do is run the zucchini through the spiral slicer:
(I used 2 large zucchinis for this recipe.)

                    

Next, prepare the sauce:

1/8c olive oil

1/8c butter

3 cloves garlic, minced

salt and pepper, to taste

1/4c Parmesan cheese

1.  In a small pan, heat the oil and butter until butter is melted.

2.  Add the garlic and sauté 2-3 minutes.  Season with salt and pepper; set aside.


Finally, cook the zucchini:

1.  In a large skillet, heat 1-2 tsp. olive oil.  Add the zucchini and toss to coat.

2.  Pour in 1/4c water (vegetable stock might also be good here) and allow to simmer until al dente, approximately 5 minutes.

3.  Drain, if necessary, and add your sauce.  Top with Parmesan cheese and serve.

                      

Yummy low-carb dinner!

Creole Spiced Quinoa and Kale

I have to admit, I wasn't sure if this alone was going to be enough for a meal.  But that's because I had forgotten how surprisingly filling quinoa can be.  This recipe yields two servings that are not only full of flavor but also satisfying.

This was my first time actually cooking with kale.  I had only used it frozen in smoothies before so I was a little concerned an entire bunch would be too much but it wasn't at all.  It was actually the perfect amount.

Notes:
* I used the Lacinato variety of kale, also known as "dinosaur kale"
* Better Than Bouillon makes a fantastic vegetarian version of chicken broth base

1/2c quinoa, rinsed and drained

1 bunch kale

1 tsp. olive oil

1/8c yellow onion, chopped

2 cloves garlic, minced

1/2 tsp. Creole seasoning, or to taste

1.  Bring a large pot of water to boil.  Add the kale and blanch for 1-2 minutes.  Drain and rinse immediately with cold water.  Chop into bite size pieces and set aside.

2.  In a medium pot, bring broth to a boil and add the quinoa.  Reduce heat to low, cover, and allow to simmer until liquid is absorbed; approx. 15-20 min.

3.  In a separate medium pot, heat the olive oil.  Sauté onion and garlic 2-3 min., until softened.

4.  Stir in the kale and cook another 2-3 min.

5.  Add the quinoa and Creole seasoning, stirring to combine everything and serve.

Vegetarian Cheese Steak Pizza

My husband and I have been on a bit of a gluten-free kick lately.  Reducing our wheat intake really hasn't been difficult; more inconvenient than anything but still not a big deal.  Gluten-free breads and are definitely an acquired taste for me and I had been quite frustrated lately with the pizza crusts we tried.  Some were tolerable and one in particular was like eating cardboard.

So, I wasn't sure what to expect she I tried a mix for this recipe last night.  Turns out, it was pretty good.  My husband even commented that our dinner was "the best gluten-free pizza" we've had yet.

A few notes:

* For the crust, I used Bob's Red Mill
* The gyro meat was Viana (vegan alternative)

prepared pizza crust

1/2 lb. gyro meat, cooked

1 TBSP butter

1/2c onion, chopped

1 green bell pepper, thin sliced

steak seasoning, to taste

2c mozzarella cheese

1.  Preheat oven to 425*

2.  In a medium skillet over medium heat, melt the butter.  Add onions and green pepper, sautéing until crisp tender.  Add the gyro meat and toss until combined.  Sprinkle in a little steak seasoning, to taste.

3.  Place crust on a pizza stone and top with approximately 1c mozzarella.

4.  Add the gyro mixture and top with the remaining mozzarella.

5.  Bake approximately 15 minutes, or until crust is golden.

           

Spinach Risotto

This risotto is a good, simple meal on it's own but if you want to get fancy, try this:  heat a little oil in a small pan and sauté sliced mushrooms with garlic, dill, black pepper, and a splash of white wine.  The addition of mushrooms take this dish to a whole other level of yumminess!

1 1/2c baby bella mushrooms, sliced

 1 large clove garlic, minced

1/8c olive oil

1/4c onions, chopped

1 large clove garlic, minced

1c arborio rice

1/4c white wine

2 1/2c vegetable broth

4c fresh spinach, chopped

1/2c Mediterranean flavor feta, crumbled

1.  In a medium size pot, over medium high heat, add 1 1/2 tsp. olive oil and sauté onions about 3 minutes, or until golden.  Add the garlic and cook another minute or so.

2.  Add the rice an stir until fully coated with oil. 

3.  Pour in the wine an stir continuously, until all the wine is absorbed by the rice.

4.  Add the broth, 1c at a time, stirring until the liquid is absorbed before adding more.  

5.  Once all the broth is absorbed, stir in the spinach, reduce heat to low and continue stirring occasionally until spinach is wilted.

6.  Top with feta cheese and serve.

                    

Served topped with mushrooms and a side of oven-roasted asparagus.

Black Bean Chili

I don't know why I've waited so long to write a post about this chili.  I've been serving it for years, usually over couscous or rice, and everyone loves it!  Last night though, I served the chili by itself and it was just as satisfying as always (minus the additional calories!).  I suppose a more appropriate title would be something more like, "black bean, red pepper, mushroom, and corn chili" but that just seemed like a ridiculously long name so.... black bean chili.

1 1/2 tsp. olive oil 

1/2c onion, chopped

1 red bell pepper, chopped

5 baby bella mushrooms, chopped

3 roma tomatoes, chopped

1/2c corn

1/2 tsp. black pepper

1/2 tsp. cumin

1 1/2 tsp. chili powder

1 can black beans, drained and rinsed

3/4c vegetable broth

1/2 tsp. salt

Optional toppings: 

cheddar cheese, jalapeño slices, chopped green onions

1.  In a medium pan, over medium-high heat, sauté onion, pepper, mushrooms, tomatoes, and corn for about 5 min., or until vegetables are softened and fragrant.

2.  Add the remaining ingredients and bring to a boil.

3.  Using an immersion blender, puree approximately 1/4 - 1/2 the mixture.

4.  Top with cheddar cheese, jalapeño slices, and chopped green onions.

                  

Easy Green Smoothie

I'm on a bit of a juice and smoothie kick lately so it is not unusual to find large quantities of various fruits and vegetables crammed into the refrigerator or piled up on the counters in my kitchen.  Giant bags of apples, oranges, celery, garlic, carrots, kale….

I have figured out something about myself and kale though…  I have no interest in eating kale as a salad or even baked as chips but I can drink it all day long in smoothie form.  The taste is somewhat bitter but that is easily cut by the sweetness of whatever fruits you blend with it (apples would be good here, I think).

I like this particular smoothie combination because it doesn't just taste good; it's also low calorie, gluten-free, and vegan.  And surprisingly filling!

1 large banana

2c kale

3 oranges

1/4c almond mik

1 TBSP ground flax seed

Place everything in a blender and puree until smooth.

                           

Good morning!

Crispy Polenta with Mushroom Ragout

My husband and I both recently read the same book on the benefits of a gluten-free diet and decided to give it a try.  The results have been positive - I've dropped 5 lbs. in the last two weeks (It was 6.5 but I slipped).  However, as a vegetarian pasta and bread lover, the switch has been somewhat challenging.
And then I remembered how much I love polenta and the way it satisfies me in a way very similar to that of my beloved pastas and breads.

A few notes about this recipe:

*  Before serving, I did pop the polenta rounds in the microwave for about 20 seconds.
*  I used vegan butter (it's the only kind I buy anymore).
*  I had big plans to make my own polenta but just ran short on time.  And really, the pre-made stuff      worked great.

1 pkg. pre-made polenta

1/2c cornmeal

1 tsp. sea salt

1/2 tsp. black pepper

2 TBSP Italian parsley, chopped

1 TBSP olive oil

1 TBSP butter

2 TBSP olive oil

1/3c yellow onion, chopped

2 pkg. mushrooms (I used 1 baby bella and 1 shiitake), sliced

5 cloves garlic, minced

salt and pepper, to taste

1/4c Marsala wine

1 1/2c vegetable broth

2 TBSP Italian parsley, chopped

1.  Slice polenta into 1" thick rounds.  Begin heating butter and oil in a large skillet over Medium heat.

2.  In a small bowl, combine cornmeal, salt, pepper, and parsley.  Dredge each round in the cornmeal mixture and add to skillet.

3.  Allow polenta to cook 5-10 minutes on each side, or until golden brown.  Remove to a paper towel-lined plate.  Remove any cornmeal residue from the pan.

4.  To the skillet, add remaining 2 TBSP olive oil.  Saute onions and mushrooms until soft and fragrant.

5.  Add garlic, salt, and pepper.  Continue cooking and stirring another 2-3 minutes.

6.  Pour in the wine and broth.  Bring to a boil, reduce heat to Low and simmer approximately 15 minutes.

7.  Top polenta rounds with mushroom sauce and serve immediately.

                              

                             

                             

                             

The one serving leftover will be my lunch today!

Clean Out the Fridge Soup

What to do when the crisper fill up with various odds & ends like half a bag of broccoli, two carrots, a potato, parsley that is starting to look wilted and sad, etc.?  This happened at my house yesterday and I declared a Soup Night!

All you really need is whatever vegetables and/or beans (I used both) you have on hand and some broth.  Yes, it's that simple.  The following recipe lists the ingredients I happened to use last night:

1 TBSP olive oil

1 TBSP butter

1/4c onion, chopped

2 carrots, diced

2 stalks celery, sliced

2 cloves garlic, minced

1 Russet potato - cubed

2c cauliflower florets

1c broccoli florets

1 can Great Northern beans, rinsed and drained

5c vegetable broth

1/4c Italian parsley, chopped

salt & pepper, to taste

1.  In a medium pot, over medium heat, combine oil and butter.  Add the onion, carrots, and celery and cook, stirring frequently, until softened; about 5 minutes.

2.  Add the garlic and cook another 1-2 minutes.

3.  Add remaining ingredients, cover, and simmer 20-30 minutes over low heat, until potatoes and cauliflower are tender.  Stir in the parsley, adjust the seasoning and serve.

                   

Beer Cheese Soup

This is what we had for dinner last night.  It was a simple, filling, and delicious cold weather meal.  For the beer, I used a pale ale and feel like anything darker would have been way too overpowering.

3/4c carrots, diced
1/2c onion, diced
2 stalks celery, diced
1 clove garlic, minced
3/4 tsp. cayenne pepper sauce
1/4 tsp. sea salt
1/8 tsp. black pepper
1/2c vegetable broth
3/4c light beer
2 TBSP butter
2 1/2 TBSP all-purpose flour
2c milk
3c sharp Cheddar cheese, shredded
1 1/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 1/2 tsp. yellow mustard

1.  In a medium saucepan, combine the carrots, onion, celery, garlic, cayenne papper sauce, sea salt, black pepper, vegetable broth, and beer.  Bring to a boil and reduce to simmer about 15 minutes, or until the vegetables are tender.

2.  Add the Dijon mustard, Worcestershire sauce, and yellow mustard; stir to combine and set aside.

2.  In a separate large pot, melt the butter and add the flour, stirring until thickened.  Whisk in the milk and continue stirring until thickened again.  Add the cheese and stir until melted.

3.  Add in vegetable mixture and simmer to heat through, about 10-15 minutes.

                                   

Homemade soft pretzels also pair really well with this soup!

Black-Eyed Pea and Cabbage Stew

The first day of 2014 and I'm bringing back this recipe from last New Year's.  So good, we're having it again for dinner tonight!

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It is well known and understood in this house that everyone is required to eat the black-eyed peas and cabbage served on New Year's Day.  In previous years, I have served the peas and cabbage as two separate side dishes and watched as both boys put just the very teensiest amount they thought would be acceptable on their plates.  

So, this year I tried a new approach by putting everything in one big pot and the resulting stew was delicious!

1 TBSP olive oil

3/4c onion, chopped

1/2 large green bell pepper, chopped

1/2 large red bell pepper, chopped

3 stalks celery, sliced

2c chicken broth (I used a vegan no-chicken broth)

3/4c brown rice

2 cans black-eyed peas with liquid

1 can diced tomatoes with green chiles with liquid

2 cloves garlic, minced

1c cooked cabbage

1.  In a large pot, heat the olive oil over medium heat.

2.  Add the onion, green pepper, red pepper, and celery; cook and stir until tender.

3.  Add the broth, rice, black-eyed peas, tomatoes, and garlic.

4.  Bring to a boil, then reduce heat to low and simmer approximately 1 hour.  Add the cabbage during the last 15 minutes.

Served with cornbread.  Happy New Year!