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Posts Tagged ‘Vegetarian’

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It’s been a long time since I posted! Shame on me! This tasty recipe for baked egg rolls is super delicious, easy and very healthy. My five year old helped me “roll” the egg rolls, and both my kids loved the end result. The green onions are the only ingrediant that requires chopping. Everything else is just opening packages. I found egg roll wrappers in the produce section by the tofu, and oyster sauce is in the Asian food aisle. Get your kids to help and have fun! (Yes my daughter is pictured below still in her jammies at dinner time. And yes she’s wearing Christmas jammies in April.)

Crispy Baked Egg Rolls

2 tbsp. olive oil
16 oz. bag cole slaw mix (cabbage or broccoli slaw)
4 green onions, chopped
1 1/2 cups bean sprouts
1 tbsp. white wine (vermouth or sake)
2 tbsp. oyster sauce
2 tbsp. soy sauce
2 eggs (optional)
1/2 tbsp. cornstarch
20 egg roll wrappers

Preheat oven to 400 degrees F.

Heat oil in a large pan over medium to medium high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, and soy sauce. Stir- fry until cabbage is wilted, 3 – 5 minutes. Push contents of pan to the outside leaving a well in the center. Whisk eggs in a small bowl and add to pan. Let the eggs cook for about 1 minute then stir until soft scrambled. Mix everything together. Mix cornstarch with 1 tbsp. cold water and stir into cabbage mixture. Stir for about 1 minute until sauce is thickened.

Spray a baking sheet with cooking spray. Place a 1/4 cup of the mixture in center of egg roll wrapper turned like a diamond.

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Fold the bottom corner up over the filling. Fold in both sides, then roll upward. Put a dab of water on the top corner to seal the roll. Place on baking sheet seam side down.

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Repeat with remaining mixture and wrappers, about 20. Egg rolls can be placed close together on baking sheet but cannot touch. Spray the tops with cooking spray and bake until golden brown, about 15 to 18 minutes. Serve with sweet and sour sauce and Chinese hot mustard.

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This recipe is a great dish for a Meatless Monday or as a side dish.  I adapted it from The Gourmet Cookbook which has the rice topped with deep-fried onions.  Even though the thought of some onion rings sounded yummy, I don’t think this dish needs them.  On its own the lentils and rice make a hearty and healthy dish.  If I could figure out how to make saag paneer I think I could make my perfect vegetarian meal.  I might even become a once a week vegetarian on a regular basis.  Happy lentils!

Lentils and Curried Brown Rice

  • 1 cup lentils picked over and rinsed
  • 2 tablespoons olive oil
  • 1 cup brown rice
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 1/8 teaspoon cayenne
  • 2 cups water
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves

Combine lentils with cold well-salted water to cover by 2-inches in a saucepan.  Bring to a boil.  Reduce heat and cook lentils at a bare simmer until just tender, about 15 minutes.  Drain in a sieve and gently rinse under cold water.

Meanwhile, heat 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.  Add rice and cook for 1 minute, stirring constantly.  Add curry and cayenne and cook, stirring, for 1 minute.  Add 1 teaspoon salt and 2 cups water, bring to a boil, stirring occasionally.  Reduce heat to medium and continue to cook uncovered for about 12 minutes.  Reduce heat to low and cover and cook for 10 to 15 minutes more.  All the liquid should be absorbed.  Remove from heat and let stand covered for 5 minutes.

Transfer rice to a bowl and fluff with a fork.  Add lentils and parsley and toss well.  Serve warm or at room temperature.  Serves 6 as a side dish.

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Don’t be afraid of the parsnip!  Think of the parsnip as carrot’s pale cousin.  Parsnips are not only tasty, but they are loaded with potassium and are a good source of dietary fiber.  They also add a lovely texture to pureed soups.  This soup combines parsnips and sweet potatoes for a savory and slightly sweet flavor.  I used chicken broth in mine, if using vegetable broth the soup may turn out slightly darker.  To make this a one pot meal add the optional chickpeas.  This goes great with fresh crusty bread.

Sweet Potato and Parsnip Soup

  • 2 tablespoons olive oil
  • 3 leeks, including light green parts, finely chopped
  • 3 – 4 parsnips peeled and sliced
  • 2 large sweet potatoes, about 1 pound total weight, peeled and chopped into 1 inch cubes
  • 1 ½ tablespoons tomato paste
  • 6 cups vegetable or chicken stock
  • 1 can chickpeas (garbanzo beans), drained and rinsed (optional)
  • salt and freshly ground pepper
  • 3 tablespoons finely chopped fresh flat-leaf parsley (for garnish)

In a large saucepan over medium heat, warm the oil.  Add the leeks and saute until softened, about 5 minutes.  Add the parsnips, and potatoes and saute about 3 more minutes.

Add the tomato paste and stock.  Partially cover the pan and simmer until the vegetables are tender, 25 – 30 minutes.  Add the chickpeas if using and heat 3 minutes longer.  Add salt and pepper to taste and remove from heat.

Puree soup in a blender or food processor or process with a handheld blender until smooth.  Return soup to pan and reheat gently.  Stir in 2 tablespoons of the parsley.

Ladle into bowls and sprinkle with remaning parsley.  Makes 4-6 servings.

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This quick salad is a great side dish for chicken or is great all by itself.  It’s fresh, light and satisfying.  Be sure to eat it the day its made or the next day because the yogurt separates and looks a tad unappealing. 

Cucumbers with Yogurt and Mint

  • 2/3 cup plain low-fat yogurt
  • 3 tablespoons chopped fresh mint
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 4 cups sliced peeled cucumber (about 3 medium)

Combine yogurt, mint, salt, cumin and pepper in a large bowl.  Add cucumber to yogurt mixture, and toss gently to coat.  Cover and chill one hour.  Makes about four one cup servings.

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I can’t remember when I first tried hummus, but I’m fairly certain I was an adult at the time.  I would guess that people have been eating it forever in other parts of the world, but I can remember having a hard time finding it at the local supermarket about 10 or so years ago.  Now you can find it in about 25 flavors in every grocery store in the US.  The only thing that annoys me is that a little tiny tub of it can be $4.00 – $5.00.  Hummus is beans and a few other things.  Beans are cheap!  Cheap as dirt!  Maybe even cheaper!  As long as you have a Cuisanart (or other food processor) why not make it at home?  So I looked up a recipe and gave it a whirl, (the jokes are just pouring out today!).  The basic recipe makes 3 cups of hummus, so I left half plain and used the other half to make a sun-dried tomato version which is fantastic with celery. 

This recipe is from The Complete Cooking Light Cookbook.  It claims you can have this ready in 6 minutes.  It took me about 15 minutes with a 3-year-old helper.  Since it’s from Cooking Light there is no olive oil in the recipe.  They used liquid from the chickpeas as a substitute to save a few calories.  I made mine this way and it was really good, but didn’t have the richness of store-bought.  Use olive oil in place of the chickpea liquid if you prefer.

Tahini is sesame seed paste. I found it in the “International” aisle by the Middle Eastern food.  It smells just like peanut butter but has a slightly bitter, rich flavor, and there is no sugar.  I might be wrong about it smelling like peanut butter because I haven’t been close to an open jar of it in 5 years.

Basic Hummus

  • 2 (15-ounce) cans chickpeas, undrained
  • 3 small garlic cloves
  • ¼ cup plus 1 tablespoon tahini
  • ¼ cup fresh lemon juice (from 2 medium lemons)
  • 3 tablespoons water
  • Sea salt

Drain chickpeas, reserving ¼ cup liquid, and set aside.  Drop garlic through food chute with Cuisanart running; process 10 seconds or until minced.  Add chickpeas, reserved ¼ cup liquid, tahini, lemon juice, water and about ¼ teaspoon sea salt.  Process 3 minutes or until smooth, scraping sides of bowl occasionally.  Serve with pita triangles or raw veggies.  Makes 3 cups.

Sun-dried Tomato Hummus

To make the sun-dried tomato version, remove about half the basic hummus from Cuisanart bowl.  To the remaining 1 1/2 cups hummus add 4 – 5 sun-dried tomatoes packed in olive oil and about 1 tablespoon of the oil/vinegar from the jar.  Process until smooth.

* Excluding garlic and sea salt, it cost me about $2.50 to make 3 cups (24 ounces) of basic hummus.  The tahini is the most expensive component at $5.99 for a 16-ounce jar.  This recipe used about 2 ounces.

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This recipe was in the June edition of Bon Appetite.  This recipe is extremely simple and makes good use of summer ingredients.  Summer makes me crave fresh tomatoes.  I’m actually growing grape tomatoes in my container garden this year and can’t wait to make this salad with my homegrown tomatoes.  The tomatoes at the grocery store are great right now too.  If you extremely dislike, (I can’t use the word hate or I’ll owe my kids a dollar), dill, use a different fresh herb.  If you love fresh dill like I do this is a fantastic recipe.  Enjoy!

Dilled White Bean and Grape Tomato Salad

  • 2  15-ounce cans cannellini or great northern beans, rinsed and drained
  • 1 pint grape tomatoes, halved
  • 2 green onions, thinly sliced or 2/3 cup red onion
  • ¼ chopped fresh dill or combination of dill and basil
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, pressed
  • Sea salt and pepper to taste

Toss all ingredients in a large bowl.  Season with salt (about ½ teaspoon) and pepper.  Let sit at room temperature for 1 hour before serving.  This can be made ahead and refrigerated, but be sure to bring it to room temperature before serving.

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I made this rice dish as part of my husband’s birthday dinner last night and it was outstanding.  Its super simple, fresh and summery.  I doubled the recipe for 9 people and we had some leftover.  I used a mix of sweet basil and Thai basil, but it would be great with all sweet basil.  It went great with grilled filet mignon with horseradish aioli, smokin’ potato salad and savoy slaw with cilantro and mint.  I might get around to posting those recipes too.  Happy June!

Brown Rice with Tomatoes and Basil

  • 1 cup medium grain brown rice
  • 1 teaspoon kosher salt, divided
  • 1/4 cup seasoned rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon good olive oil
  • Freshly ground black pepper
  • 2 pints grape tomatoes, halved
  • 1 cup packed basil leaves (1 large bunch), chopped

Bring 2 1/4 cups water to a boil and add the rice and ½ teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining ½ teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.  Makes 4 half cup servings.

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