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Entries in Meatless (34)


Egg Salad "Carrots"

Egg Salad Carrot

Happy Easter! We are hosting dinner tonight with Joel's family and mine. There will be 10 people at our table, enjoying Easter staples like ham, Polish sausage, pierogi, and a few new-to-us dishes, which I will be sharing with you throughout the week. I had Friday off from work, so my mom came over to help me make the pierogi. We doubled the recipe I used last year, made them using a slightly smaller sized circle of dough, and ended up with close to 50! All that pierogi making made us hungry, so for lunch, I decided to whip up some egg salad, since I had hard boiled a bunch of eggs, anyway. I saw this cute idea on Pinterest, via Hungry Happenings, and slightly altered the method to share with my mom. Though I did not dye the biscuits orange, or top them with dill, they were still the perfect vessel for this egg salad recipe, which I found on the Food Network's website. Enjoy this beautiful spring day!

For the "Carrots":
1 tube Breadstick Dough (I used PIlsbury)

Break apart the breadsticks (there should be 12 in a tube). Use a cream horn mold, or, if you don't have one (like I didn't), take a store bought sugar cone and wrap it with tinfoil. Spray with non-stick cooking spray. Take two breadsticks and pinch the seams of the width together. Starting at the tip of the cone, wrap the breadstick around the cone until it gets to the wide end. Bake on a foil lined baking sheet at 375 degrees for about 10 minutes, or until lightly golden brown. Once cooled, fill with egg salad.

For the Egg Salad:
1/2 Red Onion, chopped
12 Eggs
1 Celery Stalk, chopped
1/2 cup Mayonnaise
2 tablespoons Fresh Dill, chopped
2 tablespoons Whole-Grain Mustard
1 tablespoon + 1 teaspoon Lemon Juice
Salt and Pepper, to taste

Place the eggs in a large saucepan with a tight fitting lid and cover them with cold water by about 1 inch. Bring to a boil and cook for 1 minute, then cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs by running the pan under cold water. Peel the eggs and roughly chop. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, and lemon juice. Add the eggs and gently mix. Season with salt and pepper, to taste.


Raspberry and Brie Flatbreads

Raspberry brie pizzas

Our new street has an island in the middle and our village does not take care of it, so the residents of the street formed a block club and everybody helps with maintenance, including planting flowers. A few weeks ago, we attended the spring information meeting where we picked the flowers we wanted to plant. We were especially excited to go to the meeting to meet the neighbors, since we moved in during the winter and haven't really gotten to see anybody yet. Our neighbors are all great, and as it turns out, they do a lot of things throughout the year. Things like block parties, block sales, garden walks, progressive dinners, and my personal favorite, wine and cheese night! I'm so excited to be living on such an awesome street! So, the night of our block meeting, we wanted something quick and light for dinner. I turned to this dish that I saw on Mrs. Regueiro's Plate. I was intrigued by the combination of ingredients, as well as the simplicity of the recipe. After eating, Joel commented that these would be great as appetizers for a cocktail party; I agreed. I will definitely have to keep these in mind the next time I'm planning a party!

1 Onion, chopped finely
1 tablespoon Olive Oil 
1 1/2 teaspoons Fresh Rosemary, chopped
Salt and Black Pepper
Flatbreads or Pizza Dough (I used 4 sandwich sized flatbreads)
3 1/2 ounces Brie, thinly sliced
1 1/2 cups Fresh Raspberries
2 tablespoons Basil Leaves, chopped

Add the oil to a medium skillet over medium heat. Saute the onions until they caramelize, about 15-20 minutes. Stir in the rosemary and pepper. Arrange the flatbreads on a baking sheet or pizza stone. Divide the onions up between each of the flatbreads and top with the brie and raspberries. Bake at 375 degrees for 6-8 minutes, until the cheese melts and the bread is slightly crisp. Sprinkle the tops with the basil and serve.


Chile Rellenos

Chilies rellenos

We have a restaurant near by that specializes in Latin and South American cuisine. My absolute favorite part of this restaurant is their table-side guacamole, which pairs perfectly with their margaritas! One night, on a whim, we didn't feel like cooking and ended up going there for dinner. On their menu were chiles rellenos, which they stuff with black beans and roasted vegetables and serve over soft polenta, topped with queso fresco. Some of the other entrees I've had there lack flavor, but this one is excellent! After ordering it, I couldn't stop thinking about it. Luckily, I was able to find this recipe on Mrs. Regueiro's Plate. While these weren't quite as complex tasting as the ones I ate at the restaurant, they were easy enough to make at home and delicious enough to satisfy my taste buds! My house smelled like the kitchen of a pub after deep-frying the peppers, but it was nothing that opening the windows couldn't fix, and they were totally worth it!

1 1/2 cups Monterey Jack Cheese, shredded
1 tablespoon Fresh Oregano, finely chopped
3 Egg Whites + 2 Egg Yolk, at room temperature
6 Poblano Chile Peppers
5 Plum Tomatoes, cored and coarsely chopped
1/2 Onion, chopped
2 Garlic Cloves, chopped

On a gas burner (I used a grill), char the peppers over medium-high heat until blackened and blistered all over. Place the peppers in a large zip-top bag; let them stand for 10 minutes, which will let the peppers soften and become easy to peel. Gently rub the skin off the peppers. Using a pairing knife, make a slit across the top of the peppers just below the stem, leaving the stem intact. Slice lengthwise down from the top to the bottom of the pepper. Open the pepper and carefully remove the seeds and inner membranes, using the pairing knife if needed to loosen the seedpods. In a blender, puree the tomatoes, onions, and garlic until smooth. In a small saucepan, heat the oil over medium heat. Add the tomato puree and simmer for 5 minutes, taste for seasonings and add salt and pepper, if needed. Keep warm. In a small bowl, mix the shredded cheese and chopped fresh oregano. Season with salt and pepper. Fill each pepper with 1/4 cup of the cheese mixture and gently fold the sides over and thread 2 toothpicks to form an X. If needed, use additional toothpicks to secure the filling (just make sure you remember how many you used in each!!). In the bowl of a stand mixer, beat the egg whites until soft peaks form. Add the yolk and beat for 3 minutes. In a large, deep skillet over medium-high heat, heat 1 inch of vegetable oil until ready (about 375 degrees). Place flour in a shallow dish and season with salt and pepper. Dredge each pepper in flour, then dip into the egg mixture to cover completely. Let excess batter fall off the pepper. Add the peppers to the oil, 1-2 at a time, and cook, flipping once, until golden brown. Spoon hot oil over the peppers to ensure even browning. Remove the peppers and place them on a paper towel lined plate to absorb excess oil. Repeat with remaining peppers. Spoon tomato mixture onto a plate and place the fried pepper on top. Serve immediately…but remember to take the toothpicks out first!


Lentil Tacos

Lentil tacos

Sailing will be starting back up for Joel pretty soon, and to get ready, there was a get together for the crew at the boat club last Tuesday night. Because of that, we needed to have a pretty quick meal. I had flagged this recipe from Prevention RD a little while ago, and thought that Tuesday would be a great night to finally give it a try. I have only ever cooked with lentils once in my life, making a red lentil soup which turned out kind of mushy, so I was a little apprehensive about the filling for these tacos, but I've heard that green lentils are a little heartier than red ones. Plus, I love Mexican food, so I really couldn't think of any reason not to try these tacos! I was pleasantly surprised by them, too! The filling comes together in about 30 minutes, and the texture is so similar to ground meat that I really couldn't tell that I was eating a vegetarian taco. I bet I'd be able to fool the biggest of meat eaters with these! What a delicious, and inexpensive, Mexican meal.

For the Filling:
1 teaspoon Olive Oil
1/2 Onion, finely chopped
1 Garlic Clove, minced 
1 cup Dried Lentils, rinsed (I used green)
1 tablespoon Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Dried Oregano
2 1/2 cups Vegetable Broth

For the Tacos:
Shredded Lettuce
Diced Tomato 
Sliced Avocado
Shredded Cheddar Cheese
Plain Greek Yogurt
Flour Tortillas

Heat the oil in a nonstick sauce pan. Add the garlic and onion and saute until tender. Add the lentils, chili powder, cumin, and oregano; coo and stir for about 1 minute. Add the broth and bring to a boil. Reduce the heat, cover, and simmer for about 25-30 minutes, or until the lentils are tender (I did have to add more liquid and cook a bit longer). Uncover and cook for 6-8 additional minutes, until the mixture has thickened. Mash the lentils slightly. To assemble the tacos, layer about 1/4 cup of lentils onto the tortillas. Top with lettuce, tomato, avocado, cheese, salsa, and a dollop of greek yogurt.


Lemon Parsley Linguine

Lemon parsley linguine

Sometimes, its the simplest recipes that are the best. The theme of this week's recipe swap was pasta. I received this recipe from Colleen at Does Not Cook Well With Others who adapted it from Bon Appetit magazine.  When I read the recipe, it was almost as if it was written just for us. This was exactly the kind of simple, quick, and delicious meal that we love. The dish is so versatile that it would taste just as delicious paired with chicken, sausage (which is what we did), fish, or shrimp as it would if it stood alone. So if you like simple pasta dishes with few ingredients that result in big flavors, then give this one a try.

1/2 pound Linguine Pasta
3 tablespoons Olive Oil
2 Garlic Cloves, minced
1 teaspoon (packed) Grated Lemon Peel
2 tablespoons Parsley, minced
Juice of 1 Lemon
Protein, optional

Cook the linguine to al dente according to package directions. Drain, reserving 1 cup of cooking liquid. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until golden, about 1 minute. Add lemon peel and sauté for another 20 seconds, then remove the pan from the heat. Add the linguine (and protein if you are using any) to the skillet and return the pan to the heat. Mix in the parsley. Add 1/2 cup of the pasta cooking liquid and the lemon juice. Season with salt and pepper, to taste. Toss until heated through, adding additional cooking liquid if the pasta looks dry.