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Bean Salad Burger
March 29, 2016
This recipe is heavily and shamelessly inspired by the Fagioli E Grano bean salad available at the Bruschetteria Food Truck at the winery I work at part-time here in St. Helena, CA, @ClifFamily Winery. When I tasted it, I thought, "This would make a fantastic veggie burger!" And that's the story...I added an egg and some panko to it...bam, fantastic veggie burger. The Food Truck uses beans from the farm, an Italian pasta called fregola sarda and farro. Easy subs that I used are canned pinto beans, orzo or Israeli couscous, and barley. Of course, you could just make the salad and enjoy, and do it...but save a bit and make these burgers too! And add my Quick Pickled Onions...to the recipe I added Clif Family Everything Spice for an extra kick.
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Baked Rigatoni with Greens
March 15, 2016
Do you know when you just want a big, cheesy plate of pasta for dinner?! Well, this is it...PLUS greens, so you don't feel too bad in the morning. Actually, you shouldn't feel bad about eating this at all. It's "High In" protein, calcium and a zillion million vitamins and minerals - see below.
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Margarita Polenta Frittata
February 23, 2016
Italians out there may cringe at this recipe mash up, and even though I'm a Jersey girl, I actually don't have Italian blood in my veins. So I shall feel free to Americanize and misinterpret Italian food culture today! This dish brings together Northern and Southern Italian traditions. Polenta is a cooked cornmeal native to Northern Italy, France, Austria and Switzerland. The Margarita pizza was created in South Italy, Naples to be exact, when in 1889, rumor has it, the city's pizzaiolo was commissioned to invent new pizzas for Queen Margarita's visit. She preferred the one with the colors of the Italian flag: green (basil), red (tomato sauce), and white (mozzarella). I was just trying to create a protein and fiber-packed, heartier recipe for dinner or brunch...ti prego, perdonami!
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Chinese Five Spice Mushroom Lettuce Cups
February 15, 2016
Earlier this month, I volunteered for our @ClifFamilyWinery Social Club. The host, me in this case, picks a country or region, then shops for wine and cooks food from that place. All the employees in the winery get together for an hour or so to taste, nibble and chat. I picked Oregon and seven bottles of Pinot Noir plus made these lettuce cups with chunks of browned pork (my co-worker, Claire, helped me out and smoked a beautiful side of salmon!). Mushrooms are an easy umami substitute to make this dish vegetarian, vegan, gluten-free and super duper healthy! Pair with brown rice for a heartier dinner.
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Gluten Free Pie Crust
January 19, 2016
Recently I've been getting requests for gluten free (GF) pizza and pie crusts recipes. Since I didn't have one, I thought I'd take the challenge. In culinary school, I became very comfortable using @CupForCup because a very good friend and classmate, Liz (@LizelleTomorrow), is gluten intolerant. Cup4Cup's motto, "gluten free but you'd never know it," is pretty spot on. Classmates scoffed when I told them I made GF lemon bars with it, but the next time when I made brownies and only told Liz on the side they were GF, no one knew the difference and scarfed them up!
That's why I was elated when I attended the Fancy Food Show (@craftcarejoy) in San Fran yesterday and first saw their booth, then found out it was created at The French Laundry (@_TFL_) just down the road in Yountville! Unfortunately, though, when I bought GF flour for this recipe Cup4Cup wasn't availability in my local grocery store so I used @KingArthurFlour's version. The results were pretty solid - not as flaky as I had hoped, but buttery for sure.
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Roasted Squash and Eggplant with Asian Noodles and Crispy Kale
December 1, 2015
Sorry, that recipe name is a mouthful, but once you get a bite of this yummy noodle bowl in your mouth, you won't care! I had some very late summer eggplant, but you could substitute brussel sprouts, onion, parsnips or just about any other winter veggie. It's a little heavy on the carbs, but it's a hearty meal that will surely fill you up on a cold winter's night. Check out the short video clip to learn two easy ways to de-stem kale.
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Zucchini and Lettuce Phyllo Tart
October 27, 2015
I had lettuce building and building up from a few weeks of my Culinary Institute of America CSA (@CIAGreystone), and there was just no way I could eat THAT much salad. I had a thought about grilled romaine I made one time, and so why not cook the lettuce?! With that cooked down lettuce I paired what is truly the very last summer squash, but you could easily replace it with roasted, sliced winter squash. Some extra phyllo in the freezer, a little parmesan, fresh thyme...and poof! Dinner (or a side) is served!
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Any Veggie Fried Rice
October 13, 2015
For this easy fried rice, I just opened the fridge and pantry to grab whatever vegetables I had on hand. You could substitute any of the veggies below for cabbage, kale, snow peas, green peas, leeks, squash - the sky's the limit! I used leftover Chinese take-out rice, and added some eggs to boost the protein. It's important that you dry out the rice overnight in the fridge beforehand. The result will be wonderfully crispy, browned rice!
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Chilled Tomato Cucumber Soup
August 24, 2015
Enjoy the best of the summer without heating up the kitchen! Tomatoes, cucumbers and garlic macerate with EVOO and sherry vinegar for this hearty entree soup. Cut and fry extra croutons to use on other soups and salads all week long.
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Strawberry Feta Salad with Crispy Quinoa
July 14, 2015
This light summer salad was inspired by the one we are serving at the Wine Spectator Greystone Restaurant (@dineatgreystone) with a few modifications to make it easier to prepare at home. Salty feta and crispy quinoa balance out the sweet strawberries and corn. Use your favorite salad mix - here I did a 50/50 baby arugula and spinach. One serving is a powerhouse of nutrition! It's "High In" vitamins A, C and K, calcium, folate, phosphorus and manganese.
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Onion Pie
June 2, 2015
I saw these gorgeous large Walla Walla onions at the farmers' market last Friday and had to have them. Mixed with fresh herbs and cheese and then sandwiched between flaky phyllo dough, they make a quick, easy and delicious weeknight dinner. One serving is a "Good Source" of riboflavin, thiamin, calcium, phosphorus and iron.
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French Caramelized Onion Tart
March 3, 2015
This savory tart is modeled after a version native to Nice in Southern France called Pissaladiere. That one uses anchovies - I sub'd with fresh, in-season asparagus! I also made a whole wheat crust and used vegan butter to boost the fiber and reduce fat. You can actually make this on just about any kind of flatbread, puff pastry or pizza dough. But I think knowing how to make a savory tart dough is a good trick to have up your sleeve because it's easy, inexpensive and the look is quite impressive. By the way, this is what really caramelized onions are - no butter, just time and heat. The sugar and sherry promote that sexy caramel color and add to the sweet-savory flavor (trust me, it's worth the time!) One slice of this tart is a "Good Source" of fiber, vitamin K, thiamin, phosphorus, and magnesium.
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Winter Citrus Fattoush
February 24, 2015
Fattoush is a Middle Eastern salad that shares close relations with tabbouleh (bulgur or couscous is used instead of whole wheat pita). Typically it is made in the summer with tomatoes and cucumber, but I wanted to celebrate winter citrus in my version (and I didn't want to wait four months to make it!). This is another nutritional powerhouse recipe...it's "High In" vitamins A, C, K and B6; fiber; folate; iron; phosphorus and potassium.
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Chef Ken’s Indian Cauliflower Steaks with Tomato Sauce
February 17, 2015
I just finished a short course in Cuisines of Asia and the instructor, Chef Ken, gave me permission to use this recipe from our two days focused on Indian (yes, I know only two days...but it was enough time to allow me to burn myself on a 800-degree tandoor skewer - not fun!). It appears cauliflower and tomatoes are a healthful hit. Together they make a serving "High In" fiber, vitamins A and C, iron, thiamin and potassium. Serve this as an appetizer, side or main dish. Note that you will only get 2-3 "steaks" per cauliflower - from the center where the core is thickest. With the remaining florets, might I recommend Cauliflower Gratin?
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Chicory Salad with Torn Croutons and Lemon Yogurt Dressing
January 20, 2015
I was recently contacted by Chobani yogurt to participate in their #MadeWithChobani campaign. You may have noticed I rarely endorse products, but since I actually eat Chobani nearly every day, I decided to go for it. I used their nonfat lemon yogurt for a creamy, tart dressing to top a salad of bitter chicory, sweet Asian pear and crunchy homemade croutons. I learned to make the croutons at the Meadowood Grill during my externship last fall, and they were a super, duper hit with the family over Christmas. And the chicory - wow! - it makes this salad "High In" fiber, Vitamin A and Vitamin C.
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Split Pea-Barley Burger with Quick Pickled Onions
January 13, 2015
I came home from the holiday break and after schlepping suitcases and presents across three states, I am in serious purge mode. To that end, I'm going to do a series of 'clean out your pantry' recipes starting with this one. How many mostly filled packages of grains, lentils and dried beans do I have?! Too many! If you don't have split peas in your cupboard, sub lentils. Bonus nutrition...one burger is "High In" Vitamin A and Fiber, and it's also "Low In" fat and saturated fat.
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Winter Squash Fideua
December 3, 2014
Fideua (fid-a-wah) is paella's cousin made with noodles instead of rice. I thought it would make a fantastic main for the holiday season crowd. My version features the best of fall and winter - winter squash, mushrooms, radicchio, onions, garlic and thyme. In fact the winter squash and mushrooms make this dish "High In" fiber, potassium, vitamins A & C, riboflavin and niacin. And yes, I did splurge on saffron!
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Puffy Pancake
October 14, 2014
I was watching an old "Good Eats" and Alton was cooking popovers. It made me think about the Puffy Pancake my beau's mom makes, which uses a popover-like dough (basically a very wet one). You may also know this as a Dutch Baby. This traditional one is a sweet and sour version with powdered sugar and lemon butter, but with a neutral batter like this, the possibilities are only limited by your own creativity. The first few ideas that come to mind are topping with Sloppy Joes, Pumpkin Chili, Tofu Cacciatore, or Tandoori Vegetables. Bonus nutrition - one serving is "High In" Riboflavin and Thiamin and "Low In" Sodium.
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Grilled Fig and Olive Strudel
October 13, 2014
Using seasonal ingredients in an unconventional combination was the inspiration for this dish. A savory, sweet and cheesy tapa or main dish, this strudel highlights all the best of Spain (albeit the name!). Honey-marinated figs are grilled and paired with black olives and red onion, then spread on top of a Manchego and rosemary-layered filo dough and melty Cabra Romero then baked until golden.
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Ensalada de Pan con Olivas y Alcachofas
October 13, 2014
The fascinating trip artichokes made from Spain to California in the 1800s was the inspiration for this dish. Even though today California’s Castroville claims to be the “Artichoke Center of the World,” Spain still outproduces all but Italy in global artichoke production. In this dish, marinated artichokes are married with Spanish Queen olives, grilled onion, cubed bread and an herbed vinaigrette. It is then finished with a crumble of semi-soft goat cheese to make a spectacular tapa or entree salad.
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Herbed Ricotta Eggplant Panini
September 10, 2014
This sandwich has been vegetarianized from one we did in a recent class I had - sub baby spinach greens for prosciutto, add some sweetness to the herbed ricotta spread with honey and switch up the fresh herbs a bit. It's a great do-ahead recipe because you can spend about 20 minutes one night making the ricotta and eggplant and then the next just put it altogether and grill. Thanks to the eggplant, this panini is High in fiber (who knew eggplant was high in fiber?!). It's also a Good Source of Vitamins A and C, Calcium, Phosphorus, Potassium and Riboflavin.
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American Breakfast Tomato Cups
July 29, 2014
I've been working on the set of a cooking show this week - helping to prep dishes to be cooked on camera by some of my school chef instructors. While I'm learning tons about food styling, video production and photography, I'm also learning a lot about food techniques. In one episode about grilling, the chef grills a half pepper with an egg inside - genius! What else could I cook an egg in? When I saw these gorgeous tomatoes at the store, I thought about baking straight up American breakfast inside - scrambled eggs, bread, and sausage with a twist of fresh herbs and cheese. This dish is low in carbs and high in Vitamins A and C.
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Tortilla Soup
June 4, 2014
The origins of this soup are definitely Mexican, but like many national dishes regional variations abound. Some recipes include beans, cilantro, chicken and/or even mint. I took that lead and made some of my own changes - mostly to reduce the cooking time. I used fire-roasted canned tomatoes instead of roasting my own (it's a bit early for fresh tomatoes besides), and I dropped frying my own tortilla strips in favor of crushed tostadas (I know, genius, right?!).
The tomato and avocado pump up the nutrition making it "high in" Vitamins A and C, Potassium and Monounsaturated Fat. Also, I used dried poblano peppers (labeled pasilla or ancho) because they won't set you on fire. For a vegan soup, simply omit the cream. Hurry up and try this before it's too hot for soup!
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Fresh Pea and Parmesan Risotto
May 28, 2014
Don't let risotto make you run for the hills! I always thought it was so hard to make, but now I can't believe I missed all those years of having this creamy, satisfying dish. I finished it with fresh spring peas and sharp Parmesan cheese to boost the protein and fiber (the peas) as well as the bite (the Parm!). As a side dish, this risotto is "High In" calcium, iron (go meatless!), phosphorus (good for bones/teeth), and thiamin (helps turn carbs to energy). Hold off on any additional salt until you get to the table - the stock and Parmesan already contribute a lot.
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Roasted Garlic Bulgur Burger
May 20, 2014
This weekend is the official start to burger season! Kick it off right with this tasty burger that's low in saturated fat and high in fiber and Vitamin A thanks to quick-cooking bulgur and a splash of baby spinach. You might also be surprised to find out that spinach is also a "good source" (giving you 10-19% of the Daily Value) of Vitamin C. And while bulgur is a wheat, so not gluten-free, it has more fiber than quinoa, oats, millet or buckwheat. I gave these burgers a sweet-savory bite by adding dried cherries and walnuts.
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Sweet and Sour Veggies with Rhubarb
May 13, 2014
I was trying to brainstorm a way to use, now in season, rhubarb in a savory dish. Why should you care about eating rhubarb? It's super low in calories and a particularly good source of Vitamins C and K (K is good for blood clotting and bone health) as well as Calcium (no kidding!)
Thinking about rhubarb's sour profile led me to..."nuclear-red" sweet and sour Chinese take-out! That sounded terrible, so could I remake a veggie version with a more natural sauce? Yes! Instead of sugary ketchup as a base, this one uses plum sauce, adds the bright flavors of garlic and ginger, and sweetens it naturally using the juice from the pineapple can. Add cubed tofu to boost the protein. Brilliant...and ready in less than 30 minutes!
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Roasted Broccoli Soup
December 1, 2013
After a heavy Thanksgivvukah weekend, this is great way to start off light and flavorful this week. It is based on my Garlic Parmesan Broccoli recipe - roasted veg, broth and a whizz up with a hand blender and 'tis the season for warm, cozy soup.
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Roasted Green Bean Tortellini Salad
October 13, 2013
I saw these beautiful purple beans in the farmer's market yesterday, and was inspired to adapt my summer Roasted Eggplant Tortellini Salad into a fall version. Roasted beans are tossed with other fall goodies - toasted pumpkin seeds and dried cranberries - and dressed with a maple syrup-mustard vinaigrette. It's a super easy take-along to a party or for a weeknight main or side.
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BLT Salad
September 8, 2013
I've been making this salad all summer and now that summer's coming to an end I wanted to share it so you could sneak in one or two before all the tomatoes are gone for the year. It's a perfect weeknight meal - ready in less than 30 minutes - and loaded with protein and fiber, and low in calories, carbs and fat.
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Mock Crab Cakes
August 25, 2013
We were in Virginia Beach for vacation recently, and the mid-Atlantic is crab central. I got a brainstorm to swap out the crab for summer zucchini, but that's really the only change in this recipe. It's heavy on the Old Bay, held together with saltines, and has a tangy bite of mustard and hot sauce.
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Corn Basil Bread Pudding
August 11, 2013
We left for a week's vacation on Friday, and were dutifully trying to eat through all the perishables in the fridge all week. Friday came and we still had eggs, bread, cheese and milk left - plus some basil and a zucchini - so I grabbed a can of corn and created this savory bread pudding. The best part is when we get home we'll have this yummy dish in the freezer ready to heat and eat.
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Jersey Tomato Pie
August 4, 2013
No matter your opinion of New Jersey, it is, after all the Garden State. That's where I grew up - farms just miles away with summer bounty of fresh Jersey corn, peaches and tomatoes. My first job at 16 was actually at a farm store selling fresh fruit and veg with a bakery that made this amazing savory pie. I replaced the usual call for 1/2-3/4 cup mayo with a mix of silken tofu, lemon juice and a tablespoon of mayo. This is New Jersey.
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Watermelon Gazpacho
July 21, 2013
A cold soup is just what the hot summer ordered. Traditionally, the vegetables in gazpacho were pounded by hand. Modern day food processors, while infinitely more convenient, heat the veggies and also create an undesirable foam. Not interested in the labor intensive pounding route? I pulsed the veg-mixture - the slightly chunky result was nice. For a second gazpacho recipe, check out my original gazpacho - updated with new photos.
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Grilled Corn and Cheddar Soufflé
July 14, 2013
For years and years I've been afraid of making soufflé - yolks, whites, stiff peaks...oh my! What a wimp! If you've ever made homemade cheese sauce and own a mixer, have no fear. With about five bucks and an hour (and that mixer), you can have dinner - pretty good deal. There are a few tricks of the trade that will help ensure your soufflé rises. I found this old Julia Child episode a huge help. This savory version is mixed with goat's milk cheddar and grilled corn, but the variations are endless.
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Greek Dogs
June 30, 2013
This week PETA announced its 2013 top 10 veg-friendly baseball parks. The SF Giants were listed respectably in position four citing menus of veggie dogs, garlic fries, rice bowls and veg tacos across the park. I usually find the veggie dogs a boiled bore, and thought to myself - 'what hot dog would I want to eat at a park?' Well, this it! A grilled dog topped with creamy hummus and crunchy, salty herbed-cucumber salad. It's a summertime hit for a picnic, barbecue or for taking to your next outdoor sporting event.
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Spinach White Bean Salad with Meyer Lemon Vinaigrette
June 16, 2013
I've been eating this salad at lot lately, and I'm thoroughly enjoying the season's first grape tomatoes. Tomatoes paired with spinach, white beans and feta makes this salad an easy weeknight winner. I used one of the last Meyer lemons I could find on a friend's tree - regular lemons are an easy substitute. For a vegan dish, simply substitute a vegan cheese or omit it altogether. If you are concerned about the fat, leave off the avocado - that will save you 7.5g fat per serving. However, I don't recommend it because the avocado compliments the creamy texture of the beans so nicely.
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Gigantes
May 19, 2013
I've always loved this Greek meze, and recently had a wonderful version similar to this in San Francisco. The gigantes bean (pronounced yee-gahn-tes) has been grown in the Kastoria region of Greece since the 17th century. Like California has the American Viticultural Area (AVA) wine-growing regions, the gigantes has a Protected Geographical Indication (PGI) - that's one important bean! Serve with bread and a salad for a main dish. For a vegan version, simply omit the feta.
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Artichoke Feta Panzanella Salad
April 28, 2013
Artichokes were born in Greek mythology, then traveled across the Mediterranean to France and from France to Louisiana and finally carried by the Spaniards to California. Today, Castroville, California (near Monterey on the coast) proclaims itself "The Artichoke Center of the World." And rightfully so, Castroville, with a population of less than 7,000, boast 75% of the world production of artichokes. I paired some home-grown artichokes with bright, spring flavors reminiscent of ancient Greece rather than the traditional Italian summer panzanella (but summer is right around the corner...here's my Italian version with tomatoes, peaches and basil).
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Mushroom and Mustard Green Polenta Lasagna
April 21, 2013
Vegetarianized.com turned five on April 16th, but instead of a cake I made a lasagna. Ounce for ounce, polenta has less sodium and more fiber than lasagna noodles - plus it's a fun change of pace! I also like it because you can split up the work - make the polenta and refrigerate it overnight, then make the filling and bake it the following day. This is a springy version with mushrooms, mustard greens, leeks and sage combined with three cheeses - parmesan, ricotta and fontina.
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Welsh Rarebit
April 14, 2013
I may have said this before, but I'm always amazed when I realize a recipe I've been doing for years hasn't yet been posted. This is one of them. Welsh Rarebit is an 18th/19th century take on, essentially, grilled cheese. Any history you read about this dish acknowledges that it's both a slur against Welshman and that rarebit is a corruption of rabbit. The insults include chiding a Welshman for his rabbit hunting skills remarking that this would be his dinner. Another one states that in England rabbit was the poor man's meat, and in Wales, cheese. My favorite story, however, is that St. Peter went outside the pearly gates and yelled "toasted cheese!" to which the Welshman replied by running out of heaven, and then Peter went back in and locked the gates. For breakfast, add an egg and then you can call it a Buck Rarebit.
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Mexican Matzo Brei
March 24, 2013
This dish was a personal favorite at Essex Restaurant on the LES when we lived in NYC. I'm sure they were inspired by the famed matzo producer, Streit's, which was just a few blocks down Rivington Street. This savory breakfast is a mash-up of traditional Jewish matzo brei and Mexican chilaquiles - and I think, actually, still kosher for Passover. Whether you are Jewish or not, I hope you'll join the tradition this week. You can make this gluten-free with matzo made of potato flour or simply use tortilla chips.
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Tofu Tostadas with Grilled Orange Chipotle Sauce
February 17, 2013
What happened to crispy tacos and tostadas? The taco food craze is all about the soft tortilla, which I'm loving, don't get my wrong, but I do miss the crunch of the hard shell. Inspired by seasonal produce and the warming day, I got busy on an indoor grilling session. Grilled, brown sugar-coated oranges add sweetness, and complement spicy chipotle peppers in a marinade/sauce for grilled tofu and veggies. Mashed avocado and queso fresco brighten as well as tame this snack, app or main dish. Simply omit the cheese for a vegan delight!
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Oyster (Mushroom) Po’ Boy Sliders
January 27, 2013
The 49ers are headed to New Orleans next week, so in their honor I developed this snack-sized, vegetarian version of one of the Big Easy's staple foods. Po' Boys are usually served on a long French hoagie roll stuffed with fried seafood, usually oysters or shrimp, and topped with a mayonnaise sauce called remoulade. Instead of oysters I used oyster mushrooms, gave them a typical coating treatment of cornmeal and spices, and then sautéed them in a small amount of peanut oil. My smoky remoulade uses a mix of low fat mayo and Greek yogurt to trim the fat so you don't feel so piggy when you are watching the pigskin next week. Go Niners!
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Greek Kale Pasta
January 19, 2013
Kale is the hot new in-season vegetable to cook, and who am I to go against the grain (pun intended). Kale has actually been grown for more than two millennia with the first written references dating back to Greek and Roman times. That inspired me to create this tasty pasta dish using a number of Mediterranean ingredients like garlic, feta, oregano and chickpeas. Serve warm or at room temperature for a healthy main meal. For a gluten-free recipe, use corn or rice pasta.
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Sloppy Joes
January 13, 2013
Nothing wrong with a good ole' fashioned Sloppy Joe made vegetarian. Takes as long to put together as you chopping the veggies. I read that this classically messy sandwich originated in Iowa and didn't have sauce. Somewhere along the line that got added, and I made some healthy additions of my own, including packing these joes with carrots, celery, peppers and beans. If you don't have ground chipotle powder, use half smoked paprika and half chile powder.
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Sándwich Cubano Vegetariano
December 2, 2012
We flew back from Florida via Miami and before heading to the airport stopped in Little Havana at the self-proclaimed "world's most famous Cuban restaurant" - Versailles. This extremely old school eatery made me nostalgic for one of our favorite (although not as 'world famous') NYC establishments, Cafe Habana. There, just about every Saturday at brunch, I ate a version of this refreshing, yet spicy, sandwich along side a margarita and a cafe con leche.
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Mushroom Leek Strata
November 4, 2012
I first learned about strata from my step-mom. Kind of like bread pudding, but with more eggs, and you put it all together, refrigerate overnight and bake in the morning for an easy brunch dish - kind of like a savory french toast. For me the name evoked an old world Italian dish, but turns out it's an American creation - first mentioned in a 1902 cookbook. This recipe brings together the homey fall flavors of mushrooms, leeks, rosemary, sage and smoked mozzarella, but you could use it as a base for an infinite number of veg, herb and/or cheese combinations. An easy dish to feed the family crowd coming for Thanksgiving.
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Sachs Italian Wedding Soup
October 21, 2012
Michael's brother is visiting us in Cali and he just celebrated his first wedding anniversary with his beautiful Italian/Irish wife, Meaghan. He says they make this soup a lot, and I thought it was a perfect way to cheers their first year together. He is the guest chef hand in step #2. The veggie meatballs are a snap to put together and get tremendous flavor from the Parmesan cheese, herbs and spices. Serve with bread and/or salad for a satisfying weeknight meal.
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Singapore Carrot Cake
September 30, 2012
This isn't an Asian version of the Western sweet dessert. It is a savory mash-up of daikon cake, eggs, and chili sauce that you could take in many different directions. This version is called 'white carrot cake,' but the black kind has dark, thick soy sauce mixed in with the beaten eggs. The recipe below is the most true to the dish we had at the Maxwell Food Center in Singapore, but you can add bean spouts, onions, or just about any other vegetable. Apparently the word for carrot and daikon are very similar in Chinese, where the dish originated, and the cake refers to how the shredded daikon and rice flour set up together.
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Ultimate Mac N’ Cheese
September 23, 2012
Throw out healthy eating for one night and splurge on this over-the-top version of the classic pasta and cheese sauce dish. I have spent years perfecting the right kinds of cheeses and right the amounts to make this sophisticated, comforting and above all ooey-gooey.
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Summer’s End Rigatoni
September 9, 2012
Make the best of the end of the summer garden with this fresh and cheesy pasta bake. It looks decadent, but only calls for one ounce of cheese per serving. The roasted garlic brings a mellow flavor that pulls it all together. For a gluten-free recipe, use corn or rice pasta.
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Tomato Peach Panzanella Salad
August 5, 2012
Just the best of summer in a bowl! Peaches, tomatoes and basil are wed with shallots, fresh mozzarella and a light vinaigrette for a summer treat that comes together in a snap. Get creative or use up what you have in the fridge. Substitute or add avocado, corn, mint, feta, cheddar or sweet or hot peppers. Make vegan or trim calories by omitting the cheese.
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Ratatouille Gratin
July 8, 2012
With all the great vegetables and herbs coming online in my garden this week I thought I'd create my own ratatouille dish. I have to admit I'm a little intimidated by ratatouille because of the challenge to prepare the vegetables so they melt in your mouth, and taste fresh and light. I did my research and looked at dozens of recipes, including the famed Thomas Keller version from the Disney movie. I added a very non-tradition twist of a Parmesan-breadcrumb mixture that I think balances the softness of the vegetables.
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Cool Herbed Cucumber Soup with Chive Oil
June 10, 2012
Anticipating the 100 degree days ahead, I thought I'd try a cold soup. With crisp cucumbers in season this was an easy go-to. Parsley, cilantro, mint, chives and parsley continue the fresh theme while cayenne and smoked chipotle add a bite. For a vegan soup, use a soy-based yogurt.
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Zucchini Corn Quesadillas
June 3, 2012
Sometimes it's nice to make something that doesn't involve fancy ingredients or techniques, but is just easy, simple and yummy. This quesadilla is that, and fresh and healthy too. In-season corn and zucchini are sautéed with chili powder and fresh oregano, then stuffed with local jack cheese into a wheat tortilla and cooked in a skillet until golden and melty. A great snack or easy weeknight meal.
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White Bean Salad
May 13, 2012
It's been so hot this week I couldn't bear to make something with heat. This salad is light, fresh, cool and quite versatile. Stuff into a pita with lettuce and tomatoes for a sandwich. Add to arugula for a peppery main salad. It's packed full of protein and fiber, and a snap to put together.
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Roasted Carrot Mac N Cheese
April 29, 2012
This is another lovely spring time pasta, this time using in-season carrots. They do double duty: cutting down on the fat and calories of traditional mac n cheese as well as adding healthy vitamins and nutrients. I roasted them as I did in my Roasted Carrot Soup (click for recipe) and used smoked cheddar and fontina, which allows you to use less and still get a rich, deep flavor. This is great as a main course or side dish. I think both little and big kids will eat their veggies tonight!
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Roasted Garlic Artichoke Pesto with Penne, Asparagus, Peas and Leeks
April 22, 2012
The ultimate spring-time dish using all the season has to offer - artichokes, garlic, lemons, asparagus, leeks and peas. This light dish can be served as a main or first course. Swap out sage for mint or thyme. For a gluten-free recipe, use corn or rice pasta.
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Spring Nicoise Salad
February 26, 2012
It's been so warm and sunny that I feel springy. Inspired by the great lettuces, potatoes and asparagus in season now I decided to move this traditionally French summer salad up a few months by replacing the fresh tomatoes with my homemade dried, oil-packed tomatoes (or you could use radishes) and the green beans with asparagus. I also vegetarianized it by exchanging Mediterranean white beans for the tuna. FYI, ounce for ounce white beans have LESS calories, fat, sodium and cholesterol, and MORE fiber, calcium and iron than tuna - a healthy alternative indeed!
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Pumpkin Chili
February 19, 2012
I am a self-confessed 'yard clipping diver' (that's dumpster diving for the burbs). California is such the land of plenty that people put perfectly good fruits and vegetables growing on their trees and in their gardens in their yard piles. I happily find lovely things all year long - ripe grapefruits nested in grass clippings, juicy tomatoes still affixed to freshly pulled plants. Serendipitously, I recently came upon a Fairytale Pumpkin - an old French varietal shaped like Cinderella's coach. I turned it into this robust chili that is very healthy and vegan to boot. In-season butternut or acorn squash will stand in nicely.
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New Orleans Red Beans and Rice
January 22, 2012
Even though it was a sad time in New Orleans last week, I did enjoy some wonderful foods. We wandered into a bar on Monday night that offered free Red Beans and Rice to locals. At less than $2.00 per serving, it truly is a poor man's complete meal - packed with fiber and protein - but also has some modern health benefits - low saturated fat and no cholesterol. I decided to recreate it at home with faux sausage and boosted the flavor with lots of herbs and spices. To help the mock meat, I used smoked paprika instead of mild.
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Spanikopita (Vegan Creamed Spinach) Pizza
December 4, 2011
My vegan creamed spinach recipe always seems to be the most popular post from Vegetarianized.com. It pains me slightly because in June, 2008 when I did it I was taking photos with an iPhone 3. A request from Suzanna in New York has allowed me to retake those photos with my Nikon D90 because that recipe is the base for my Spanikopita Pizza. Transforming the creamed spinach into a pizza makes it not vegan with the addition of mozzarella and feta, but you could keep it vegan by omitting the cheese. My crust recipe comes directly from Cooks Illustrated - it's the best crust I've ever made at home.
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Italian Smothered Greens
November 6, 2011
These greens, that I adapted from a recipe in an old Food & Wine magazine, are my second all-time favorite way to have greens. The first is my recipe for a Two-Cheese Collard Green Gratin. In this recipe I used red chard, but you could also use broccoli rabe, collards or kale. The balance of salty olives with sweet raisins and dried tomatoes is gorgeous. Serve as an interesting Thanksgiving side or first course pasta dish over penne.
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Timballo
September 25, 2011
I saw a picture of this Italian masterpiece in an old Gourmet magazine and had to conquer it. It's a great weekend project actually - when it's raining out or you just want to stay in. You will be rewarded! Every recipe I found used meat sauce so I vegetarianized it by skipping the meat in favor of a robust veggie-cheese mixture of eggplant, mushrooms, beet greens and smoked mozzarella.
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Grilled Fig Strudel
August 28, 2011
I got a pound of figs from my CSA this week and one evening Michael and I brainstormed this savory phyllo strudel. Honey and rosemary-marinated figs are grilled and paired with red onion and olives, then spread on top of asiago-layered phyllo dough. Roll it up, bake and enjoy as a light lunch or appetizer.
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Baleadas
August 21, 2011
This is another recipe I've developed specifically for Java City, a great, little Sacramento coffee company. Baleadas (pronounced bal-e-a-das) are the quintessential cheap, street food in Honduras and a perfect match for Java City’s Mundo Verde. This recipe is very traditional, simple and crazy delicious. You can dress it up with scrambled eggs, avocado and/or chiles. The salty, warm bites of the baleadas marry beautifully with the light, sharp coffee. Cut out the crema for a healthier, lower fat version.
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Greek Tacos
July 31, 2011
Greek souvlaki meets Mexican tacos. Lemon-marinated veggies and haloumi (Greek 'grilling' cheese, omit for vegan) sears on the grill via rosemary skewers, gets dressed with yogurt tzatziki, and piled high on a warm flour tortilla. This is food fusion that uses the best of the summer season.
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Tofu Cacciatore
June 12, 2011
I love reading about food history and this is a cool story. Cacciatore is Italian for 'hunter' but typically made with chicken - so what's the connection there? Well, if the hunting party was unsuccessful they would kill a chicken and make a stew with tomatoes, mushrooms, onions, peppers and red wine. This dish was inspired by an old Vegetarian Times recipe, but I tried to make it more authentic by researching variations on more traditional recipes. I'm not a huge fan of tofu, but it really works well here absorbing all the tomatoes, red wine and sage. Serve over any pasta you like - I used vermicelli. Use rice or corn pasta for a gluten-free recipe.
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Grilled Cheese Elvis
April 24, 2011
No, I didn't see Elvis' face in my grilled cheese - April is National Grilled Cheese Month! You probably know Elvis' favorite sandwich - peanut butter, banana, honey and bacon. I turned this outrageous sandwich into ridiculous (and vegetarian) by replacing the bacon with extra sharp cheddar cheese and then grilling the mother lover. I was inspired by the peanut butter and cheese sandwiches I loved as a kid. It is just truly silly, but one bite and you'll think it's like steroids on crack. Just skip the nutritional information because you don't want to know - and go grab a skillet.
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Springy Salad with Lemon Rosemary Vinaigrette
April 17, 2011
I realized this week I've never done a salad on Vegetarianized.com, and I'm even growing lettuce this spring. I thought this would be a great salad for Easter dinner next Sunday. Citrusy lemons contrast the sweet cranberries and peas, then there is crunchy almond slivers and creamy goat cheese - to me a perfect salad. And this will be so easy to make for a crowd - no cooking involved. Just whisking, tossing and serving.
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Smoky Black Bean Quesadilla
March 13, 2011
Chipotle chiles and dark brown sugar add a smoky-sweet note to black beans that are spread over a tortilla and topped with sauteed mushrooms and onions. Top with sharp cheddar cheese and grill for a quick main dish on any weeknight. Simply omit the cheese to make a vegan quesadilla.
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Smoky BBQ Sliders
February 5, 2011
A Vegetarianized.com Super Bowl Exclusive - hold the menu! For tomorrow, add these spicy, smoky, little veggie burgers to your Super Bowl party. Just throw everything in the food processor, chill, grill and put on your favorite slider bun or roll. Top with grilled onions, cheese and condiments and you'll have a hit for all your football fans - veg or not. In the photo above I embellished mine with homemade zucchini relish.
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Patsy’s Two-Step Chili
January 16, 2011
Michael's mom, Patsy, makes some kick-ass vegetarian chili. Two-step here refers to the ease of putting this protein-fiber-packed main together or just it's Southwestern Country style. The best part is you can really take it in any direction you want. In this version, I opted for Texas-style veggie burgers and added two fiery chipotle peppers with adobo sauce, dried oregano and ground cumin. Patsy called for three cans of beans so I went for the trifecta - black, pinto and red kidney. Add grated cheese, more hot peppers, chopped cilantro, diced green onions, crumbled tortilla chips, a dollop of sour cream - garnish possibilities are endless.
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Samosa Pie
January 9, 2011
Happy New Year! I thought I'd go in a different direction than starting out the year with a diet meal. I'm still working on my Indian cooking and came across this recipe in a Vegetarian Times magazine for a samosa-type casserole. Instead of fried pockets of dough filled with potatoes, veggies and spices, you baked it in a whole wheat crust. You can make this vegan by replacing the honey with sugar. Flavorful, a bit spicy and low in calories and fat - well I guess I did a diet food after all!
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Honey Thyme Crusted Tofu With Couscous
December 5, 2010
I thought I'd take a break from the usual holiday fare and lighten up with this sweet and herby tofu coated with a thyme-pepper mixture and then pan-fried in EVOO and honey. The accompaniment is a protein-packed couscous studded with carrots, shelled edamame and crunchy pepitas (roasted pumpkin/squash seeds). If you can't find roasted pumpkin seeds in the grocery store, buy a pumpkin, remove the seeds and roast them (you can find lots of instructions online). Then you can roast the pumpkin as well to make puree for a pumpkin pie or chopped for a smoked mozzarella, sage and pumpkin pizza (one of my favorite flavors this time of year). For a gluten-free recipe, use brown rice or quinoa.
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Sage Gorgonzola Polenta with Fall Squash and Walnuts
November 7, 2010
I am into the fall - especially during a rainy, cold Sunday afternoon. Warming flavors of sage, squash and walnuts come together in this satisfying main dish. I haven't mentioned my current obsession with polenta, but it's hard core. I always thought polenta was this boring, bland, dry thing, but it turns out it's pretty magical. Even if you just add water to it - it's creamy like it's fattened and naughty. Here, I do make it moderately naughty with some strong gorgonzola and fresh sage. The baked tofu is a take-it-or-leave-it item - I just thought it needed a protein boost.
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Beans, Greens and Tomato Soup
October 3, 2010
All this canning, jarring and freezing has filled up all my pantry space, but also my freezer. Trying to make some room I pulled out some beet greens I had frozen last winter. Combined with some creamy white beans, I also added a late summer splash with garden-fresh tomatoes and thyme. Red pepper flakes add some spice, if you like.
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Indian Roasted Eggplant
September 19, 2010
In November I'm teaching an Indian cooking class so I thought I'd better bone up. With lots of eggplant in the garden and a cool, rainy day outside, this stewy, roasted eggplant dish is just the trick. Serve with nan or pita as an appetizer or over rice for a main dish. Eggplant is high in fiber and the breadth of herbs and spices offer flavor without a lot of fat.
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Grilled Zucchini Torta
August 29, 2010
A torta is a Mexican grilled sandwich that you can fill with just about anything. It starts with a baguette spread with mashed, seasoned black beans then layered with fillings like grilled steak, chicken or vegetables. The toppings are only limited by your imagination. You can use Mexican cheeses, grilled or raw onions, steak sauce, fresh avocados, cilantro, fresh or pickled jalapenos, fresh lettuce and tomatoes and on and on. This recipe for a grilled zucchini torta is with hopes of catching up on the upwards of 10-12 pounds of zucchini in my fridge and taken from Rick Bayless' version. His grilled skirt steak torta is complimented with homemade chipolte steak sauce, which I sometimes use on this sandwich. The sauce has quickly become a new staple in my house (added to the homemade ketchup, mustard and hot sauce I'm already making!). One of my favorite toppings is also pickled jalapenos - it is ridiculously easy to make so give it a shot.
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Herb Phyllo Tomato Tart
August 15, 2010
A colleague at work passed along an intriguing tomato tart recipe originally published in Sunset magazine. Staring at a bowlful of tomatoes, I decided to give it a try. I altered it slightly to pump up the flavor and deflate some of the fat. I replaced 5 Tbsp of butter with 2 Tbsp of olive oil and swapped smoked mozzarella for plain as well as put herbs in every layer of the phyllo. This is a lovely summer-time appetizer or light supper.
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Smoked Cheddar Stuffed Lentil Burgers
June 6, 2010
I just couldn't pass making this recipe my own when I spied it in an old Cooking Light magazine I had. I pumped up the spices and picked an applewood-smoked cheddar for maximum flavor. I plan on using the fresh, crisp lettuce one of my cooking class students brought me from her garden yesterday. Can't wait for dinner!
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Whole Wheat Penne with Roasted Cauliflower
April 25, 2010
Yesterday was a back-breaking, sunburned day of harvesting my winter garden and putting in the summer one. But the spoils included some heavenly purple cauliflower that begged to be roasted with garlic and herbs and tossed with pasta (well in my head they wanted to!). This is a very light pasta (but with bold flavors and colors!) that creates its own sauce from the water the pasta is cooked in plus the oils from the pine nuts and sun-dried tomatoes. Certainly you can use any color of cauliflower and spinach in exchange for arugula. For a gluten-free recipe, use corn or rice pasta.
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Mushroom Tacos with Salsa Verde
April 18, 2010
I had a request recently for vegetarian tacos. I make a lovely version with faux ground beef, but I thought my recipe for grilled portobello mushroom tacos would go over much better. This recipe is insanely easy to make - 20 minutes and dinner's on the table. The salsa verde is nice and spicy. If you prefer a more mild taste, exchange the poblano for a regular green pepper. This dish is high in good, heart-healthy fats and fiber, and low in sodium.
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Omelets (with video!)
March 14, 2010
The mysterious omelet. Apparently Julia Child devoted ten pages to the description of making omelets. I've read accounts of omelet making that drove people mad trying to attain illusive omelet perfection - soft, creamy, buttery; cooked through, but without any brown spots. I've read still others where the first step is to get your "20 year old, perfectly seasoned omelet pan." I've seen ingredients for omelets that include water. Ones that say you must have room temperature eggs, cold unsalted butter, an aluminum skillet, perfect heat, stir with a fork, shake the pan back and forth, practice with beans in the skillet - I can see why people have gone crazy. Michael expressed interest in learning to make omelets after seeing the old episode of Julia Child's The French Chef on the subject - I guess 30 minutes is equal to about 10 pages. So I did some research, bought a decent omelet pan and let him loose in the kitchen over the past month. I'm sure this recipe has not attained perfection on the French scale, but I think he's developed his own quite tasty recipe. Because omelet making does take longer to describe than make, we've add a few videos - a first on Vegetarianized.com!
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Vegetarian Cassoulet
March 7, 2010
It's a beautiful springy day in Davis today - 65, sunny, fresh breeze. It makes me feel like I'm in the French countryside so I pulled out my heavy French pot and adapted this classic French meat and bean stew for vegetarians and vegans. Traditionally cassoulet has bacon and sausage so you could use faux meats, if you like. I opted to simply omit them. This recipe is high in fiber and protein and low in fat - with zero cholesterol. A garlicy breadcrumb topping adds spice and crunch to this hearty meal.
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“Chicken” Pot Pie with Rosemary, Cheddar Biscuit Crust
December 5, 2009
Here's another great vegetarian main for the holidays. It's warm, hearty and full of fall vegetables. And who couldn't get sucked in by a rosemary, cheddar biscuit crust?! I've started using goat's milk cheddar recently and am hooked. It melts beautifully and has a more earthy, tangy taste. Matched with rosemary, it's a hit for the crusty, soft biscuit topping. This dish is also packed with protein, low in fat and high in fiber, but watch out for the sodium content. The high sodium comes from the faux chicken. Mock meats are great substitutes, but they are pretty much all high in sodium so watch your intake.
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Rosemary-Roasted Fall Veggies, Gruyere and Sage Béchamel Lasagna
November 15, 2009
If that name doesn't get you drooling, I think your belly may be broken. This is a ridiculously delicious, warm and cheesy in-season main dish that would be great for any chilly weeknight meal and also would make an exceptional vegetarian main for Thanksgiving. Sage-infused, creamy béchamel hug layers of lasagna noodles, sauteed spinach, onions and garlic, and rosemary-roasted sweet potatoes and mushrooms. A combination of tangy gruyere and sharp parmesan compliments the vegetables throughout the layers and forms an amazingly gooey and crunchy crust on top. And it's surprisingly not too high in calories and fat - I'm in heaven!
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Shepherd’s Pie
October 25, 2009
Shepherd's Pie is an English casserole typically made with ground beef or lamb and mixed vegetables topped with mashed potatoes and baked. I've made very successful vegetarian versions with faux ground beef, but for this dish I replaced the meat with hearty vegetables - eggplant and zucchini. These veggies plus the parsley, basil and mild purple pepper are some of my last summer vegetables. What better way to welcome fall!
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Zucchini Kofte
October 11, 2009
I found this cool recipe for a vegetarian kofte, which is a Middle Eastern dish typically made with meat, and slightly altered it to use the last zucchini from my summer garden. Ahhh, the end of summer. I'm getting fewer tomatoes, peppers and eggplants, but they are still out there. I'm dreading the long winter days without fresh tomatoes ahead. But I'm encouraged by a portion of my winter garden that I put in yesterday. In a few, short months, I'll have (hopefully, finger crossed...) brussel sprouts, red cabbage, yellow and red beets, sweet onions and artichokes. This kofte has two, great accompaniments that bridge the fall/winter season: a beet couscous pilaf and a garlicy yogurt sauce. Don't get discouraged by all the components; it comes together in only an hour.
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Green Goddess “Chicken” Salad
September 6, 2009
An ode to the end of summer with this vegetarianized "chicken" salad that is light, colorful and makes good use of your garden herbs. A perfect picnic companion or addition to barbecue fair. The popular green goddess dressing calls for anchovies - I substituted capers to maintain that vinegary bite.
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Garden Variety Ratatouille
August 16, 2009
The garden continues to abound with vegetables so before we drown in Better Boys, Ichibans and Anaheims I thought I'd throw it all together in one yummy, homey, satisfying dish. Ratatouille can be served as a side dish or as a meal with a crusty French loaf and salad. Or for the meat-eaters in the crowd, grilled or roast chicken perched right on top of a bed of ratatouille could just hit the spot. And it's ready in less than an hour.
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Tempeh Piccata
May 31, 2009
I don't cook with tempeh a lot so I resolved to try it out this week on Sunday Serving. Tempeh tends to have more calories than over faux meats, but it's packed with protein punch. This recipe is a vegetarianized version of chicken or veal piccata. A beautifully delicate lemon-caper sauce lightly dressing a triangle of sage-cornmeal encrusted tempeh. Serve over buttered egg noodles or salad or even use as a sandwich filler!
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Red Beans and Rice
April 5, 2009
A meal to make when you don't feel like cooking, but have some time. It's terribly easy to put together - just throw everything in a pot, heat on low for a few hours and wa-la, dinner is served. Red Beans and Rice is flavorful, healthy and helps you clean out the fridge of leftover vegetables. I added carrots, but you can also add greens, green beans, peas and even some root vegetables - go ahead and get creative.
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Tortilla de Patatas y Espinacas
February 15, 2009
A Spanish tortilla is very similar to an Italian frittata and traditionally done with just potatoes. I added spinach to make it a Tortilla de Patatas y Espinacas. Note that this is a ONE skillet meal - everything is sautéed and cooked in the one skillet and then finished in the oven. I use the same technique with the eggs that I did with the frittata I made a few weeks ago; that is, adding one tablespoon of chilled butter to the whisked eggs before I cook them. I guarantee a lighter, fluffier, richer egg with this method - it's miraculous science!
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Mushroom Fontina Frittata
January 18, 2009
This frittata is beautiful as an easy brunch main or light weeknight meal. Fluffy eggs are studded with vinegar-marinated creminis, fresh chives and gooey French fontina.
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Gruyere Pumpkin
November 23, 2008
Gruyere Pumpkin is, in effect, a bread pudding baked right into a sugar pie pumpkin. So easy to assemble, you can sit back and drink some wine with friends as the pumpkin cooks for two hours. Don't forget to save the seeds, and roast them for a yummy snack!
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Korean-Inspired Noodles
November 2, 2008
I recently interviewed the owner of Kim's Asian Market, Jun, in Davis as my November article for Davis Life Magazine. It was fun to write, get a Korean cooking demo and, of course, sample all the lovely vegetarian offerings. I became an instant fan of the sweet potato noodles Jun made. I had never heard of or seen these glassy, semi-transparent Asian noodles made with just sweet potato flour and water. Jun prepared them with a host of vegetables, sesame oil, salt and sesame seeds - simple, with a great nutty taste. If you can't find sweet potato noodles, substitute pad thai or rice noodles. For an added protein boost, add cubed baked tofu in step #3.
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“Meatloaf”
October 26, 2008
Michael's brother, Patrick, of Richmond, VA, challenged me to make an ultimate meat dish - meatloaf. But he had not stumped me - I've had a killer "meatloaf" recipe for years. Veggies sauteed in beer combine with milk-soaked breadcrumbs, soy crumbles, eggs, fresh parsley and herbs/spices to bring this comfort food home to the vegetarian and veg-friendly.
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Savory Pumpkin Apple Bread Pudding
September 28, 2008
I'm addicted to bread pudding! The CSA sent us the season's first sugar pumpkins and in my mind this recipe was born. I laid awake at night thinking about it, I dreamt about it, I researched it - I couldn't stop thinking about how to make it work. With thoughts of the warm end of summer, enjoy this savory, cheesy bread pudding as you embrace the fall to come.
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Tandoori Vegetables
September 7, 2008
Per a request for an Indian dish from Becky M. of NYC, one of my favorite academic colleagues, I'm trying my hand at a recipe I've been on a quest for for years. Sapphire Indian Restaurant on Columbus Circle in NYC is the only Indian restaurant that I have ever known to make Tandoori Vegetables. Each time I sit down at an Indian place and open the menu I hold my breath to see if they offer this true delight of broiled vegetables in a spicy yogurt sauce. But alas I have not yet found it any place else. I used a mix of vegetables that I remembered Sapphire to use, but I imagine you could simply use all your favorites.
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Croque Madame
September 1, 2008
It's the last day of summer. Start your diet tomorrow. You deserve to have the summer go out with a bang. It's not traditional summer BBQ food, but I was inspired by a Gourmet magazine cover of Paris, France. I've always wanted to try and vegetarianize a Croque Madame sandwich. "Ham," gruyere cheese, bechamel sauce, crusty bread - all melty together and all with a fried egg on top! In case you don't know that topper, the fried egg, is the difference between a Croque Monsieur and a Croque Madame. So much more lady-like with an egg, and once you put an egg on anything and serve it with sparkling wine - it's brunch!
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Tomato Bread Pudding
August 24, 2008
I'm addicted...I'm obsessed...I'm just crazy...for savory bread pudding. This recipe is adapted from Gourmet magazine - generally replacing a lot of the fat with more herbs and skim milk instead of whole milk and heavy cream.
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Squash Gruyere Bread Pudding
August 3, 2008
So wow - so much has happened in the last month. We moved; we went to Santa Barbara and enjoyed the Bastille Day Festival, wineries, and a day trip to LA; a new kitchen to cook in with a 1930s stove; a hot, drunken long weekend in Gilroy for the Garlic Festival; and discovery of a new technique to warm up leftover pizza in a hotel with no microwave. I think I'll be blogging about these adventures during the week so please tune in.Until then, I have Squash Gruyere Bread Pudding. I tried this lovely, savory, cheesy dish a few months ago for the first time and fell in love. First I did a sweet onion version with gruyere and then when Gourmet magazine came out with a summer tomato edition complete with roasted garlic, mixed fresh herbs and fontina I was hooked! I feel confident that in under an hour you'll feel culinarily creative and have a fab side or main for four to enjoy. Now's the time to use that summer bounty!
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“Beef” Stroganov
May 11, 2008
Here's another quick one for you. I did this in 20 minutes. Stick a pot on the back burner and cook your rice or egg noodles (I prefer the latter) while making this dish, and dinner for four (or 1, 2, or 3 with leftovers) is on the table in less than 30.
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Margy’s Vegetarianized Moussaka
April 27, 2008
Margy, a Greek friend from Richmond, VA, suggested I vegetarianize the Greek dish, Moussaka. By chance I already have! And I was excited to try it again. Be forewarned that this dish requires some time (3 hrs+) and effort (grill pan, 2 pots and casserole dish plus countless whisks, spoons and scrappers), but don't be deterred so says Michael - "The best dish you've done so far for the blog!" and "You've really out done yourself this time!" - and because it makes 8 servings which can be cut up once the Moussaka has cooled, wrapped in foil, frozen and heated up days later...what bang for the buck - yes it is! Costs $2 per serving!!
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“Chicken” Enchiladas
April 20, 2008
Margy, a Greek friend from Richmond, suggested I vegetarianize Moussaka. In fact I think I have a great recipe already and plan to do that next week, but today I wanted to test my "Chicken" Enchiladas. I was reading the May 2008 issue of Vegetarian Times and wouldn't you know they are having a reader recipe contest with the theme 'meatless makeovers.' Oh my goodness, oh my goodness! What timing with the start of this blog! First prize is only $500 and you have to use their sponsor's products in the recipe, but wow - what a great way to plug the blog - and you just never know...