Tag: vegetarian

Asparagus and Huevos Bowl

As promised, here is one way which I enjoyed my Cilantro Lime Rice and Beans.  I was inspired by Closet Cooking’s Asparagus Huevos Rancheros, but I ditched the corn tortilla.  The layers include the rice and beans, freshly steamed asparagus, a fried egg, and sliced avocado.

You could add some salsa verde, or queso fresco, but I was very happy with this combination.  The other ingredients balanced the spice level of the rice, and this was both delicious and filling.  It could be breakfast, lunch, or dinner!

 

asparagushuevos

Cilantro Lime Rice and Beans

I hope everyone had a great Cinco de Mayo.  I celebrated by making this dish, inspired by Closet Cooking’s Cilantro Lime Refried Beans.  It was great, but a lot spicier than I expected and had me reaching for a margarita!

The original recipe is a clever take on refried beans, using white beans instead of the traditional pinto beans.  The  cilantro and lime flavors are fresh, and perfect for spring.  The jalapeno adds the heat, but you can leave that out of course.

You could eat the rice and beans all by themselves, or along side something like Oven Fajitas.  I ended up using this dish as the base for another meal.  Come back tomorrow to see; you won’t be disappointed!

 

cilantrolimericebeans

 

Cilantro Lime Rice and Beans

1 T canola oil
1 large onion, chopped
1 jalapeno pepper, minced
1 t minced garlic
1 t cumin
1 (15 oz.) can white beans
1/2 c. water
1 c. cooked rice
1/2 c. cilantro, chopped
2 T lime juice

Heat oil in a large frying pan.  Add onion, and saute over medium heat for 10 minutes, until starting to brown.  Add pepper and garlic, and cook for 5 minutes more.  Add cumin and stir to mix.  Add beans and water, and simmer until most of the liquid has been absorbed.  Using a potato masher, mash about 1/2 the beans in the pan.  Add cooked rice, cilantro, and lime juice and stir well.  Cook on Low until heated through.

-Adapted from Closet Cooking

Asparagus Strata

When Easter was over and the kitchen was clean, I realized I still had a bunch of asparagus left in the refrigerator.  I couldn’t risk it going to waste with a busy week ahead.  So I decided to make a quick (and small) strata.

You could combine just about any vegetable with bread, eggs, and cheese, and it would be good.  But asparagus has a fairly strong flavor that works really well here.  A quick saute on the stove ensures that the asparagus doesn’t get overcooked.  🙂

I don’t usually make strata unless I am having company because it doesn’t freeze well, but this loaf-pan sized version is perfect for just a few meals.  If you have a big family, or if you are having company, go ahead and multiply this by 2 for an 8″square pan, or by 3 for a 13″x9″. Easter may be over, but it’s still asparagus season so enjoy!

 

Asparagus Strata

2 t olive oil
1 lb. asparagus, ends removed, cut into 1-2″ pieces
2 pieces Great Harvest Old Fashioned White Bread
4 medium eggs
1/2 c. nonfat milk
3/4 c. part skim shredded mozzarella cheese

Heat oil in a large frying pan. Add asparagus, and saute until tender, 10-15 minutes. Meanwhile, in a small mixing bowl, beat eggs with milk; season with salt and pepper.

Coat an 8″x4″ loaf pan with cooking spray.  Place bread slices on the bottom of the pan.  Cut them if necessary for a good fit.  Place prepared asparagus on top of the bread.  Pour egg mixture on top.  Sprinkle with mozzarella cheese.  Cover and place in the refrigerator for at least 1-2 hours.

Bake at 350F for 30-40 minutes, until golden brown.

Asparagus and Egg Salad

Asparagus is here!  A sure sign of spring, even if there is still snow on the ground.  I was so excited that I went ahead and bought 2 bunches.

I had seen this recipe on Serious Eats, but I had to make things a little simpler.  This is really just like traditional egg salad, with over a cup of steamed asparagus mixed in.  There’s enough vegetable to provide some flavor and crunch (well, it would have been more crunchy if I didn’t overcook the asparagus like I always do!)  The dressing of mayonnaise, mustard, and vinegar gives the salad some tang.

This makes a great spring lunch, and you’ll forget all about that white stuff that still litters the ground.

 

 

Asparagus and Egg Salad

5 medium eggs, boiled for 10 minutes, peeled and chopped
1 lb. asparagus, ends trimmed, cut into 1″ pieces, and steamed
1/3 c. light mayonnaise
2 T mustard
2 T red wine vinegar
Salt and Pepper

Place egg and asparagus in a large bowl.  In a small bowl, mix mayonnaise, mustard, and red wine vinegar.  Mix dressing into eggs and asparagus.  Add salt and pepper to taste.  Serve in pita, or on top of a green salad.

Kale, White Bean, and Sweet Potato Soup

It snowed (again!) and I made a big pot of soup (again!)  I found the original recipe through Pinterest, but changed quite a few things. First, I haven’t had sweet potatoes in a while and missed them.  I cut the potatoes into 1″ chunks to make this recipe go faster.  The recipe also called for some fantastic fresh herbs, but those were nowhere to be found around here.  You can use either fresh or dried rosemary, sage, and/or thyme, but I decided to use my Penzey’s Mural of Flavor spice.

The lighting is not great in this picture, but it was so nice to see the bright orange sweet potatoes and green kale.  This soup has a simple flavor that I really enjoyed.  It kept me warm during the weekend and made lunches for the week.

 

 

Kale, White Bean, and Sweet Potato Soup

1 T olive oil
1 T minced garlic
1/2 c. chopped onion, fresh or frozen
10 baby carrots, diced
6 celery stalks, diced
4 c. vegetable broth
2 t Mural of Flavor
2 sweet potatoes, peeled and cut into 1″ chunks
1 (15 oz.) can white beans, rinsed and drained
1 (8 oz.) package frozen kale  (or 1/2 of a 16 oz. bag)

Heat oil in a large pot.  Add garlic, onion, carrots, and celery.  Saute for 10-15 minutes, until lightly brown.  Add broth, seasoning, sweet potatoes, beans, and kale.  Cover, and simmer for 30 minutes.

Broccoli Slaw

Oops, sorry that I left you hanging on the slaw that I ate with the BBQ Chicken Mini Meatloaves!  Things got busy, but I can assure you that I ate the whole bowl over the course of a few days.

It’s not really “slaw season” but this was a good change of pace, and a reminder that spring is just around the corner.  Some people like their slaw sweet and might want to add a little sugar, but the raisins added just enough sweet taste for me.  This is the super simple pantry slaw – if you’re looking for something a bit fancier, I recommend Smitten Kitchen’s Broccoli Slaw.

 

Broccoli Slaw

1 (12 oz.)  package shredded broccoli and carrots
1/4 c. raisins
1/4 c. buttermilk
1/4 c. light mayonnaise
1 T cider vinegar

Mix vegetables and raisins in a bowl.  In a small bowl, whisk buttermilk, mayonnaise, and cider vinegar.  Season with salt and pepper.  Add just enough dressing to lightly coat vegetables.  Stir, and allow to sit in the refrigerator for at least 4-5 hours before serving.

 

Crockpot Vegetarian Lasagna

Making lasagna the traditional way is a very tedious process.  You make your own homemade tomato sauce the first day, then assemble the lasagna the second day.  You can either bake it right away, or freeze it for later.  And it’s amazing, right?

This recipe is for a quick lasagna inspired by Eating Well, where your crockpot does most of the work.  You do sacrifice the pretty presentation of neatly cut squares, but this is still a delicious dish!  And those of you who like a saucy lasanga will really appreciate this version.  There’s a bit of extra liquid, but just serve it with a slotted spoon, and scoop up the extra sauce with a piece of crusty Italian bread.

Tomato season is so short in New England, so this recipe is made possible by some excellent canned tomatoes.  Tuttorosso was kind enough to send me some of their canned tomato products to sample, and they were great as promised.  There’s nothing like a freshly picked tomato in August, but canned tomatoes are the next best thing and available year round.

 

 

Here’s the lasagna, ready for serving.  Grab a spoon and dig in!  Garnish it with freshly grated Parmesan cheese of course. 🙂

 

 

Crockpot Vegetarian Lasagna

2 c. part skim ricotta
1 egg
1/4 c. Parmesan cheese
1 (8 oz.) package sliced mushrooms
1 (10 oz.) package frozen spinach, thawed and drained well
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can diced tomatoes in juice
1 T minced garlic
10-12 whole wheat lasagna noodles
2 c. part skim mozzarella, divided

In a large bowl, mix ricotta, egg, Parmesan, mushrooms, and spinach.  In a medium bowl, mix crushed tomatoes, diced tomatoes, and garlic.

Coat inside of crockpot with cooking spray.  Add 1 1/2 c. of the tomato mixture to the bottom of the crockpot.  Break noodles to fit into crockpot, and form a single layer of noodles over the sauce.  Spread half of the ricotta mixture over the noodles.  Spread 1 1/2 c. sauce over the ricotta, followed by 3/4 c. mozzarella cheese.  Repeat layers, starting with noodles, and then ricotta mixture, sauce, and mozzarella.  Add one more layer of lasagna noodles, followed by all remaining tomato sauce.  Cook on High for 2 hours.

Remove cover, and add remaining mozzarella.  Cover and cook on Low until cheese melts.

-Lightly adapted from Eating Well

Tuttorusso sent me the tomatoes as a gift.  I was not compensated in any other way, and the opinions in this post, as always, are mine.