Category Archives: vegetarian

A taste of India and a taste of Greece: Baked Curry Sweet Potato Fries with Easy Tzatziki Sauce

Posted on September 13, 2011 | 5 comments

Tzatzki and Baked Sweet Potato Fries

Today didn’t clear up until late and I decided to go on a hike. As I was hiking, it felt like fall in the air and I decided to roast a chicken (see recipe under Roast Chicken) and make my baked sweet potato fries with tzatziki sauce. This sauce is so fresh and flavorful on fries and is absolutely delish on chicken and lamb,as well. Lamb is a bit heavy for now, though, so that recipe will have to wait. Joel and I like our fries spicy so you should adjust the hot seasonings to your liking. I used hot curry powder but regular curry powder works just as well. These fries have a distinct, tasty Indian flavor, thanks to the curry, turmeric and cumin. I hope you enjoy this different take on a sweet potato. This is the second time I am posting this recipe because it sort of got lost in the vegetables last time and it deserves its own page.

BAKED SWEET POTATO FRIES 

Ingredients:

2 to 3 orange-fleshed potatoes (sweet potatoes or yams), peeled (I use one per person)

1 tbsp olive oil

1 large egg white

1/2 tsp curry powder (I use hot curry powder)

1/4 tsp ground cumin

1/4 tsp turmeric

1/4 tsp crushed red pepper flakes (omit if you don’t like the heat)

1/2 tsp kosher salt

Directions:

Preheat oven to 400 degrees.

If you like, you can line the baking sheet with parchment paper. Sometimes I do, but other times I forget and it’s no big deal—the paper just makes cleaning up easier.

Peel sweet potato and slice off the top and bottom. Cut potato in 1/2 lengthwise with a large, sharp knife. Then cut halves into planks about 1/3 inch thick (like fries; see photos).

Place potato sticks onto prepared baking sheet and toss with olive oil. Set them aside.

In a separate bowl, whisk egg white until foamy and frothy. Add curry powder, cumin, turmeric, and crushed red pepper flakes to incorporate. Pour the egg mixture over potato sticks and toss to coat (use your clean hands).

Place in the center of the oven and bake to desired crispiness (approx. 40-60 min).

While the fries bake, make the tzatziki sauce.

Remove fries from the oven and serve with tzatziki sauce. 

EASY TZATZIKI SAUCE:

Ingredients:

2 7oz. containers Greek yogurt (you can use fat free, 0% Fage is perfect)

1 Hothouse cucumber (or 2 small Persians), peeled and seeded (use a measuring spoon to scoop out seeds)

1/4 cup sour cream (I use lite)

2 tbsps freshly squeezed lemon juice (approx 1 small lemon)

1 tbsp white wine vinegar

1 tbsp fresh dill, minced

1 1/2 tsps fresh garlic, minced (approx 2 large cloves)

2 tsps kosher salt

1/2 tsp freshly ground black pepper 

Directions:

Place the yogurt in a bowl.

I put the cucumber into the food processor after I peel it (use steel blade). After the processor, you have to literally wring out the cucumber (I use my hands) to remove most of the liquid. Add the cucumber and the rest of the ingredients to the yogurt and stir well. Refrigerate until ready to serve.

Tzatziki SauceBaked Sweet Potato Fries/ Tzatziki Sauce
baked sweet potato fries

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Chickpea, Feta and Tomato Salad (with cukes) Raw and Vegetarian

Posted on September 6, 2011 | 1 comment

Chickpea, Feta, and Tomato ( with cukes) Salad

I served this salad with my Easiest Chicken Ever, it is fresh tasting , and crunchy. very easy and can be made throughout the year. it is very good using heirloom tomatoes, which I couldn’t find this time out.  It’s also perfect with small, grape tomatoes, which can be found everywhere, at any time. Enjoy! pretty low in calories as well. 🙂

INGREDIENTS:

1 can (15 oz) chickpeas, rinsed and drained (try and buy the organic ones)

1 pint cherry, grape or heirloom (if in season) tomatoes. (If you are using the little ones, cut them in 1/2. If you are using the larger ones, slice.)

2 oz (approx. 1/3 cup or to your liking) feta, crumbled or cubed

2 tablespoons fresh lemon juice (approx. 1 average lemon)

kosher salt

freshly ground black pepper

dried oregano gives it a real mediterranean flavor use as little or as much as you’d like

DIRECTIONS:

Combine everything in a bowl and season with salt and pepper and oregano to taste, flavors will come together nicely , I let it sit out for app. 1/2 hour before serving, give it a mix from the bottom before serving. Taste for seasoning.

*Should serve approx. 4

*Very low in calories (yeah!)

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Something to do with a few zucchini (bake a bread), vegetarian

Posted on August 30, 2011 | 3 comments

 What to do with that beautiful zucchini you bought at the farmer’s market? Or that your friend gave you from her garden? Bake a bread or make muffins…perfect! This is so delicious for breakfast, as a snack, or a simple dessert. This recipe was inspired from the Original Silver Palate cookbook–one of the best cookbooks I’ve ever used. It’s worth the effort. It’s a bit on the messy side with all that grated zucchini. This would be categorized as vegetarian, but not vegan. 

INGREDIENTS:

3 eggs, room temperature (as always)

1 1/2 tablespoons of unsalted butter, I melt it in the microwave before I add (you’ll also need a little more for greasing the pan)

3/4 cup vegetable oil

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

2 cups grated, unpeeled raw zucchini (about 2 1/2 nice size zucchini), after I grate it , I put it in a mesh sieve and drain it, zucchini is very watery, the trick to baking with it is to rid it of the water. Push down on zucchini while it’s draining and get the water out.

2 1/2 cups unbleached, all-purpose flour (I sometimes mix whole wheat flour in, just make sure you use 2 1/2 cups total) bread will have a browner look with whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

*1 teaspoon ground cloves (optional, this is a strong spice that not everyone likes, so feel free to omit) if you omit clove, might want to increase your cinnamon

1 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees. I spray pan with Pam and then spread a little butter around the pan, as well.

Beat eggs, oil, sugar, vanilla and melted butter until the mixture is light and thick. (I use my trusty Kitchen Aid mixer with paddle attachment). Fold grated zucchini into the mixture.

In a separate bowl, sift dry ingredients together and then stir into zucchini mixture until just blended. Add walnuts.

Pour batter into the prepared loaf pan (9×5). Bake on the middle rack of the oven for approx. 1 hour (you may need another 15 minutes depending on your oven). Remove cake, and with a cake tester, check for readiness (when the cake tester inserted into the center comes out clean.) I filled the loaf pan about 3/4 to the top. I had a little left over and was able to make 5 muffins with that leftover batter!

Cool slightly, remove from pan, and let it cool completely on a rack.

For optimum flavor, wrap the bread when it is completely cool and let it stand overnight before serving.

something to do with a few zucchini

 

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Posted in breads/cakes, vegetarian

Cold Corn Soup (Corn Vichyssoise, Vegetarian)

Posted on August 29, 2011 | Leave a comment

Cold Corn Soup

best way to cut kernels off cob (in a bundt pan)

Cold Corn Soup on the Stove

cleaning leeks

Summer is really coming to an end and we have to take advantage of the delicious fresh produce that is in such abundance before the official end of the season arrives. I love corn, and am always looking for new ways to cook with it. This recipe is very tasty. It’s not for everyone, I’m sure; but for those of you who can handle cold soups, this is a real treat and something a little different. That being said, I don’t know why you couldn’t serve this warm. I just like it with fresh corn and think that for summer, it should be served cold. A corn Vichyssoise, for those among us who like fancy French titles. This also happens to be vegetarian and can also be vegan without the sour cream at the end. (Even Joel likes this recipe!)

INGREDIENTS:

5 ears of fresh corn, kernels cut off the cob (see picture); reserve the 5 cobs

2 medium leeks, white and light green parts only. Cut up leeks need to be cleaned very well (I place them in a bowl of cold water, drain and look over for dirt–see picture again)

1 potato, peeled and cut up into cubes

2 tbsp Extra Virgin Olive Oil

4 cups vegetable stock (unless you don’t care about being vegetarian and then you can use chicken stock)

Kosher salt and freshly ground black pepper, to taste

*sour cream and fresh chives for garnish

DIRECTIONS:

Heat oil in a large, heavy pot (le Creuset is good) over medium heat. When oil is hot, add leeks and cook until softened (about 6 minutes). Add in the corn kernels, cobs, potato, and stock. Season lightly with salt and pepper. Bring to a boil, reduce heat, and simmer. I cover almost all the way. You basically need to cook this until the veggies are all soft (about 45 minutes to 1 hour). After an hour, discard the cobs and let the soup cool off. Then, using either a blender or Cuisinart food processor, blend in batches until very smooth. There should be no chunks of vegetables at this point. If it is too thick, add a little water. I probably end up adding about 1/2 cup of water, which I do while the soup is cooking. You can add water for consistency and adjust seasonings at any time. At this time, season again with salt and pepper. I add a spoonful of sour cream and cut up fresh chives for garnish. Very tasty and very beautiful.

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Quinoa Salad with Red Wine Vinegar Dressing ( so good for you)

Posted on July 6, 2011 | 2 comments

 

I always hesitate to use the word ‘healthy’. It seems that while some people are attracted to it, the rest of us tend to move past it to the next thing on the menu. So, I will not use the word ‘healthy’; I will instead just say that this is a most yummy grain, and while using the quinoa, you can also use that corn on the cob from the other night, the leftover roasted peppers and those cherry tomatoes on the verge of going bad. Now, don’t you feel so much better about making this salad already?

INGREDIENTS:

12 oz. quinoa (I often buy the organic red quinoa in a bag), follow directions on package for prep.

1 red pepper, preferably roasted already (I use the pepper that I grilled previously from the fridge but you can use roasted red peppers from the jar and just eyeball the amount. I have also used yellow and orange, just never green.)

Approx. 1 cup red cherry tomatoes (any small tomatoes will do)

1 cup Kalamata pitted olives, chopped (optional)

1 cup garbanzo beans, drained ( i use organic canned)

1 cup corn kernels (I use the corn from the night before that I grilled. You can use fresh or frozen.)

1/4 cup scallions, chopped

* Crumbled feta cheese (adjust amount to your liking)

* tonite when I made this I added fresh cilantro ( which I love) and 1/2 a jalapeno pepper chopped up, you can also add chunks of avocado (which I like in all salads) and olives as I’ve said are optional.

I also used almost all of the dressing for this salad. That is a matter of taste, and I did add about 1/2 tsp. of kosher salt when the salad was all said and done. And a bit more black pepper

You can use my lemon vinaigrette dressing but I also use this nice Mediterranean vinaigrette:

1 clove garlic, finely minced

1 tablespoon Dijon mustard (I am very generous with this. I like a strong mustard taste.)

1/8 cup red wine vinegar

1/4 cup olive oil

Kosher salt to taste

Freshly ground pepper to taste

Oregano to taste

INSTRUCTIONS:

  1. Prepare the quinoa according to directions on the package. Let it cool.

  2. Prepare the vinaigrette. I always use the food processor and put all ingredients except for the olive oil and pulse a few times before slowly streaming in the olive oil.

  3. Salt and pepper to taste.

  4. In a bowl, toss all ingredients except the feta. Add the dressing to your desired taste and check for seasonings (you will probably need a touch more salt and pepper.)

  5. *Add feta. You can leave out the feta and have a vegan salad.

  6. Serve and enjoy!

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