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Entries in Vegetarian (106)

Monday
Jun232014

Pickled Beet Salad

Pickled beet salad

It’s Secret Recipe Club reveal day again. This month, I was assigned to Susan’s blog, The Wimpy Vegetarian. Susan has so many delicious and healthy recipes on her blog, which made it so hard to narrow it down to just one. While I was searching through her archives, I had to make a folder on my desktop for all of the recipes that I wanted to make! When it came down to it, I decided to make this beet salad because I am completely obsessed with beets and anything pickled! There is a local company that makes pickled beets and on a rare occasion, I will buy a jar, but at over $7 per jar, it is a rare treat. For way less than that, I was able to make this delicious pickled beet salad, which yielded so much more than I would have gotten in that jar. I’m so glad to have this recipe in my repertoire now. If the beets I planted in my garden do well, I know what I want to use them for! Thanks for the excellent recipe, Susan. I look forward to trying the other recipes I’ve saved from your blog!!

For the Salad
4 medium-sized Beets
Olive Oil
Salt & Pepper
1 medium-sized Shallot, minced
1/4 cup Lemon Juice
3/4 cup Apple Cider Vinegar
3 tablespoons Sugar
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup Feta Cheese
2 tablespoons Chive Oil, see below
2 tablespoons Spicy Pepitas, see below

Scrub the beets and cut off the root and tail ends. Drizzle with olive oil, salt, and pepper and roast, wrapped in foil, at 400 degrees for about 45 minutes, or until tender. Once cool enough to handle, peel the beets with a paring knife, then dice the beets and place them in a large jar/bowl. In a small bowl, whisk together the shallots, lemon juice, vinegar, sugar, salt, and pepper. Pour the mixture over the beets, cover the jar/bowl, and refrigerate for 3-4 hours as the beets marinate. When ready to assemble the salad, drain the pickling liquid. Toss in the feta cheese and the chive oil, and top with the pepitas. 

For the Chive Oil
Large handful of Chives, chopped fine (~1/4 cup)
2/3 cup Olive Oil

Combine the ingredients and allow the flavors to mix for about 24 hours. Use within one week.

For the Spicy Pepitas
1 cup Pepitas (pumpkin seeds)
1 teaspoon Olive Oil
1/4 teaspoon Salt
Pinch of Ground Cayenne Pepper
Pinch of Ground Paprika

Combine the ingredients in a small bowl. Heat a skillet over medium-low heat. Add the mixture to the skillet, tossing frequently, until golden brown. Cool and store in an air-tight container.

SOURCE: The Wimpy Vegetarian

Sunday
May182014

Spring Vegetable Minestrone 

Spring minestrone

We’ve been spoiled. This past week it has been pretty warm. People at work were complaining about how hot it was! Then Friday came…it was back to being pretty darn cold. So cold that we turned our heat back on, and that is pretty much unheard of past April 1st in our house. After a week of no-cook salads for dinner, I decided to make soup to warm us up. Since every time I use my crock pot, the food is mediocre at best, I adapted a crock pot spring soup recipe and made it on the stove top instead. Great move on my part, if I do say so myself. The meal was done in under an hour, was incredibly delicious, and made more than enough to freeze half the batch for whenever Mother Nature tries to throw some colder weather our way!

1 tablespoon Olive Oil
1 Sweet Onion, diced
3 Garlic Cloves, minced
3 Carrots, peeled and sliced
1 (28 ounce) can Diced Tomatoes
2 (15 ounce) cans Cannellini Beans, drained and rinsed
4 cups Vegetable Broth
2 cups Water
8 ounces Ditalini Pasta, uncooked
1 bunch Asparagus Spears, stems removed and cut into thirds
1 cup Frozen Peas
6 ounces Baby Spinach
1/3 cup Grated Romano Cheese, plus more for topping
Salt and Pepper, to taste

In a large stock pot, heat the olive oil over medium-high heat. Add the onions and carrot, and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the tomatoes, beans, broth, and water and bring to a boil. Reduce the heat to medium-low and simmer for about 30 minutes, stirring occasionally. Add the asparagus, spinach, peas, and pasta and cook for 15 minutes, or until the pasta has cooked through. Stir in the grated cheese and add salt and pepper, to taste. Serve with additional cheese on top. 

SOURCE: slightly adapted from How Sweet It Is

Monday
Apr072014

Mediterranean Quinoa Salad

Quinoa Salad

Last week, we needed a quick meal for dinner. I’m usually not good at thinking on my feet when it comes to recipes, but on the way home I stopped by the grocery store and picked up a few ingredients to pair with some produce in the fridge that needed to be used. Once home, one thing led to another and those ingredients ended up in a bowl with some quinoa and we hoped for the best. When the fork hit our mouths, we were impressed by how delicious our spur of the moment salad was. It was a salad that we didn’t mind eating for lunch all week too. In fact, I’ve already made it a second time! 

For the Salad
1 cup Quinoa, rinsed
1 1/2 cup Water
1 cup Spinach, chopped
1/2 an English Cucumber, diced
1/2 cup Kalamata Olives, pitted and diced
1/2 cup Feta Cheese, crumbled
1/2 cup Cherry Tomatoes, halved
1 can Artichoke Hearts, drained and chopped (or 1 cup Marinated Artichokes from the olive bar)
Dressing, recipe below

In a medium sauce pot, bring the water to a boil. Add the quinoa and cook for 15-20 minutes, until the water has been absorbed. Fluff with a fork and take off the heat. Add the spinach and stir around so that the heat helps it to wilt a bit. Add the cucumber, feta, tomatoes, and artichokes and stir to combine. Pour the dressing over the top and toss to evenly coat. Serve warm, room temperature, or chilled.

For the Dressing
1/3 cup Red Wine Vinegar
2/3 cup Olive Oil
1/4 teaspoon Dried Oregano
Pinch Garlic Salt
Black Pepper, to taste

Put all ingredients into a jar with a lid and shake until combined. 

SOURCE: Fried Ice and Donut Holes Original

Sunday
Nov172013

Vegetable Barley Soup

Vegetable barley soup

Even though this past weekend was abnormally warm (I’m talking 60 degrees in November…in Buffalo!), when the weather turns cold, nothing warms you up like a piping hot bowl of soup. Last week was frigid, and the wind made it feel even colder, so what better way to battle the temperatures than with a batch of vegetable barley soup! This soup is a perfect weeknight meal, since all you have to do is open up some cans and dice a few vegetables; add them both to a pot and let the heat do the rest! The next time the temperatures take a nose-dive, do yourself a favor and make a big pot of this soup. It easily serves 8, so if you are like us and only have 2 people in your household, this soup reheats perfectly for a week’s worth of lunch!

2 tablespoons Olive Oil
1 Onion, diced
2 Garlic Cloves, minced
8 cups Vegetable Stock
3/4 cup Barley, uncooked
2 Carrots, peeled and diced
1 1/2 cups Baby Spinach
1 Zucchini, cut into half moons
1 24-ounce can Diced Tomatoes
2 Bay Leaves
Salt and Pepper, to taste

In a large stock pot, sauté the garlic and onion in the oil for 4-5 minutes, or until soft. Add the vegetable broth and remaining ingredients and bring to a simmer. Cook until the barley is soft, about 30-40 minutes. 

SOURCE: Slightly adapted from About.com

Monday
Nov112013

Butternut Squash & Spinach Lasagna Rolls

Butternut squash lasagna roll

Now that the cold weather is here, it’s time to break out the comfort foods. Lasagna is most definitely a hearty comfort food, in my opinion. Since it’s fall and there is an abundance of squash in the grocery stores, why not try a seasonal spin on a classic? Pureed butternut squash makes a sweet yet savory, almost creamy sauce without any guilt! Poured over a traditional ricotta and spinach filled pasta roll-up and you’ve got a beautiful, seasonally appropriate, and delicious dish.  

For the Sauce:
1 pound Butternut Squash, peeled and diced
1 teaspoon Olive Oil
1/4 cup Shallots, minced (I used 1/2 of a large shallot)
2 Garlic Cloves, minced
2 tablespoons Parmesan Cheese, grated
Salt and Pepper, to taste

Bring a large pot of salted water to a boil. Add the squash and cook until soft. Drain, reserving about 1 cup of the water. Return the squash, along with 1/4 cup of the reserved water, to the pan and blend until smooth with an immersion blender. Add the oil to a skillet over medium-low heat. Saute the shallots and garlic until soft and golden, about 4-5 minutes. Add the butternut squash puree and season with salt and pepper. Stir in the parmesan cheese, and thin the sauce out with additional reserved water, to your liking. Ladle about 1/2 cup of the sauce on the bottom of a 9x13 baking dish, then set aside.

For the Lasagna:
9 Lasagna Noodles, cooked
10 ounces Frozen Chopped Spinach, thawed and squeezed
15 ounces Ricotta Cheese
1/2 cup Parmesan Cheese, grated
1 Egg
Salt and Pepper
3 ounces (about 9 tablespoons) Italian Blend Cheese, shredded

In a large bowl, combine the spinach, ricotta, parmesan, egg, salt, and pepper. Lay the lasagna noodles out on a flat surface, making sure that they are dry. Take about 1/3 cup of the ricotta mixture and spread it evenly over each lasagna noodle. Carefully roll the noodle up and lay seam side down in the baking dish. Repeat with the remaining noodles and filling. Ladle the remaining sauce over the top of each of the lasagna rolls, then top each roll with 1 tablespoon of the cheese blend. Cover the baking dish with foil and bake at 350 degrees for about 40 minutes, or until the cheese melts and becomes bubbly and golden brown. 

SOURCE: Skinny Taste