Roasted Cauliflower and Red Lentil Curry

I love to use my Moroccan spice blend every time I roast veggies - especially cauliflower but this time I went a bit further. I decided to try my hand at a Indian flavored dish that using red lentils.  There were many recipes for dishes that were more like a stew with all the ingredients together in one pot but I decided to roast the cauliflower to maintain some of the texture of the dish. By not cooking the cauliflower in the lentil stew you have more distinct tastes and textures. Usually we don't eat to many Indian type dishes as curries are often a bit overpowering to me. In this dish  most of the ingredients retain their own flavors which is more pleasing to me. I also used some lemon to brighten up this dish.

I used chicken broth in this recipe just since we had an open container available but feel free to use water or veggie stock to make this recipe appropriate for vegetarians/vegans. If you would like to serve the dish with the roasted cauliflower I would suggest putting that in the oven before starting on the lentils - I usually roast at 400F  but feel free to use 350F if something else is in there! Just toss with some olive oil and a bit of spices into the oven for about 30-40 min depending on the size of the florets. If you aren't a cauliflower fan you could try adding rice or even a protein like grilled chicken or fish.

click through for the recipe 

Eggplant Cups

Let me share one of my favorite money saving ideas.....hosting a dinner in can be less expensive than paying your share of the bill at a restaurant. Add in the comfort of a casual dinner spread over a few hours at our home compared to being rushed out of your table, the awkward moments of how to split the check and then the early goodbyes to go home our separate ways and dining at home wins in so many ways. This is especially true when you have friends who are willing to do dishes since the clean up is absolutely my least favorite part of hosting! So many thank you go to all my awesome friend who don't hesitate to grab an apron and get scrubbing.

I am an avid reader of SmittenKitchen blog and I was super excited to see her post on the feature in Everyday Food , one of my favorite Martha publications. I loved her creative use of eggplant as a little shell to "stuff" - you know my love of stuffing veggies and eggplant isn't going to escape. I didn't really follow her recipe exactly - its a bit past fresh tomato season and well I forgot mint at the store (at least remembered parsley for my chicken roasting/soup making later this week) but I want to give some credit to the inspiration for tonight's dinner. I served these eggplant cups alongside some grilled steak tips (a cut that I NEVER see in NJ but grew up loving in New England!) and roasted zucchini.

Tomatoes - two ways!

I love shopping at the Farmer's Market but at times it can be a little expensive so I am always looking for a deal. A few weeks ago, I notice that my normal farmer had bags of about 6 large tomatoes on sale for $3. Normally these tomatoes are close to $3 each (since they are almost a pound each!) but since they were already nice and ripe they had them on "clearance". I was able to find a bunch that wasn't over-ripe and since I was going to use them right away anyways I was happy to buy them ripe and ready to use.

One of my favorite meals in summer time is tomato salads. There is nothing so simple and perfect but dependent on the ingredients. Tomatoes are something that still really only taste right in the summer. One bite of a fresh summer tomato is enough to make me want to swear off all of the super market varieties that range from acceptable to almost orange and mealy! But unfortunately, winter will be back soon enough and there will be 8 months worth of salads that rely on these sad tomato like substances!

The first variation is a traditional Italian tomato salad. This is an easy side that is welcome at my dinner table any night. It is best when you make it in advance and give it some time in the fridge to meld together. This is a simple mix of diced tomatoes, garlic, olive oil, fresh basil and some salt and pepper. If you want to turn it up a little a splash of balsamic can also be added. Or some fresh mozzarella to turn it into a Caprese Salad.

The second is more of a chunky salsa using the fresh flavors of Mexican cooking. For this version, I rough chopped the tomatoes with some red onion, green bell pepper, garlic, lime, cilantro and of course olive oil,  salt and pepper. These flavors are naturals with the sweet ripe tomato and the addition of some hot peppers (I used a jalapeno and a cherry bomb) kicks this up to another level. Make sure you are careful with the hot peppers though and use caution when chopping and with your hands after as the oil from the peppers can remain on hands for some time. 

Cannelli Bean Stuffed Mushrooms

I just love to stuff vegetables. They come in so many cute sizes and shapes and they make for a perfect individual serving. Usually there is some grain in stuffing - commonly breadcrumbs or rice but I have used a few quinoa alternatives as well as grain free stuffing. This dinner uses a white beans as the base of the stuffing which is a protein packed way to get all your nutrients in. I love mixing the beans with fresh herbs and citrus to give it a bigger punch of flavor. This recipe is very simple and easy and can be adapted for other vegetables. I served the mushrooms on a simple salad- they can be made in advance and packed up for a quick meal. 

Stuffed Portobello Mushroom Cap 
4 large mushroom caps - gills and stem removed 
1 zucchini - diced
1 yellow pepper - diced 
1/2 onion - diced 
1 c parsley - freshly chopped
1 can canellini beans - strained and rinsed 
1 c feta cheese 
juice of 1 lemon 
2 garlic cloves - diced
salt & pepper
olive oil


1) Coat the mushroom caps with olive oil and season with salt & pepper - place in a hot pan
2) When liquid starts to seep out of the cap remove from the heat 
3) Add oil to pan, heat oil 
4) Saute garlic then add onions and peppers.
5) Once softened add beans and the zucchini 
6) After a few minutes remove from heat and stir in parsley, feta, lemon juice and season with salt & pepper
7) Place mushrooms back into pan and add a spoon full of topping, cover and heat on medium for 5-7 min until cheese is melted and herbs softened
8) Carefully remove from pan with spatula - can be served hot or cold

Corn Salad

After spending July 4th weekend with my family at our lake house I have to admit I am in full fledged summer mode. I feel like I am still on vacation - taking a break from any real meal planning and instead making lots of little dishes and then mix and match. This corn salad is a perfect addition to your BBQ table with a smoky savory flavor that will stand up to any grilled meats.

I love using different seasonings to add lots of flavor to normal recipes and I find that summer picnic food in general can be lacking some flavor. In one of my other posts, I looked at a fun twist on Greek ingredients and potato salad but using the ready made KC Masterpiece® BBQ sauce is even easier and perfect for those day after leftovers. I hate feeling like I am eating leftovers but of course I wouldn't waste food so I try to "recycle" by using the ingredients in a new way. This would be a perfect way to make left over BBQ goodies into an amazing lunch salad (add some tomato, cucumber, lettuce and diced up grilled chicken). You can even mix the BBQ sauce with some herbs and olive oil to make a spicy dressing! 

Greek Potato Salad

I love summer BBQs just as much as the next girl but traditional fare is...well boring and full of bad fats! Now I am not one to start preaching about fat and calories  (especially when most of my recipes involve a fair amount of "good" olive oil) but eating mindless gobs of mayonnaise when there isn't any taste just isn't my style. I decided to come up with this potato salad recipe that has tons of flavor by using my favorite type of green salad as inspiration. I used large red potatoes cut into bite sized pieces, however small marble sized potatoes would be very cute as well!

Because this salad is mayo-free its a little easier to store and serve at a hot summer BBQ, there is some cheese in it however so don't leave it out too long! We have an olive- hater in our family so serving anything "Greek" style can be a little challenging. The best part of this salad though is that the olives (or the cheese is there is a dairy-free person) can be tossed in to individual taste.

All Purpose Marinara Sauce & a photo show of gnocchi making

Growing up there was only one type of sauce, my mother made it almost every Sunday after frying up a few dozen meatballs and some spicy Italian sausage. This was just how things were...we didn't know any vegetarians and so there was no reason to make a sauce that didn't start with the rich meaty flavors that came from using the left over bits of meatball stuck in the bottom of the biggest pan we had in the house. But now that I am living a few hundred miles away and have friends that follow every diet under the sun, I rarely make meat sauce because pasta is one of the only meals that most of us can eat together...as long as the sauce is vegetarian friendly (and we ignore those gluten-free people!). When I first moved down here, I would still make my mothers classic meat sauce and use jarred sauce for those friends who didn't eat meat. But when I made things like lasagna where the sauce was already mixed in, we ran into problems. The fix was easy - learn to make a marinara sauce that would rival the deep flavors of any meat sauce.

When I looked on the internet for example recipes (usually I like to look at 4 or 5 different versions then decide which ingredients and methods I will go with), I wasn't happy seeing additions of sugar, powdered spices and other ingredients that my mother (never mind my grandmother!) would never have put in sauce. I decide to make up my own version and over the past year or so I feel that it is really a great substitute. Nothing will compare to a meat sauce and those nicely browned up bits of meaty surprise that are well incorporated into the sauce lending it flavors that are uniquely carnivorous. But this sauce avoids some of the most common pitfalls of vegetarian sauces, too many vegetables (don't get me wrong I love my veggies but this is pasta sauce not minestrone soup!), too thin and watery (I simmer low and slow just like a meat based sauce), too much "raw" tomato taste (the addition of carrots seems to add enough sweetness to balance the acidity of the tomatoes) and with a rich base that gives this flavor to spare (onion, garlic and a splash of red wine).

But first some pics of our gnocchi making session... 3 girls, 15 lbs of potatoes and 3 4  hours of work. Somehow things always seem to take a lot longer than they should but at least when you are making dinner there is a great reward for you at the end!

  Jess and Tova ricing the potatoes

 

Me trying my hand at the ricer 

  

Pouring beaten eggs into the potato

Making the ridges in the fresh gnocchi

 A close up of the finished goods!

Keep reading for the marinara recipe

Souper Soup Swap & First Annual Soup Awards

Food swaps are the newest craze in the foodie world....they aren't exactly new as cookie walks have been around as a holiday staple basically forever. But now you can mass produce and swap baked goods, soups, baby food, garden harvests, frozen dinners or any thing homemade! The benefits of food swapping are simple instead of having leftovers for a week of the same old boring meal,  you switch with friends (or strangers in some cases) for their versions of the food in question. If you have ever tried to cook soup for one you know how hard it can be - it seems like no matter how carefully you measure you end up with a giant pot simmering away on the stove and lunch leftovers by the dozen.

 (pictured clockwise from top left - split pea, minestrone, indian style seafood stew, 

and tom yum goong) 

We had 9 different soups entered into the swap and everyone who participated brought home 4 different containers for a variety of leftovers. We ended up with three main categories for our soups - vegetarian, meat/seafood and chicken broth based.  It was a lot of fun and we had a great time sharing our recipes and picking our favorites. Then again when you have good friends any reason to get together is always a great time!


Here are the entries & winners in each category:
Vegetarian:
1st Place - Split Pea Soup
2nd Place - Cold Watermelon Soup
3rd Place - Wild Mushroom and Leek Soup

Meat/ Seafood:
1st Place - Indian Style Seafood Stew (pictured above)
2nd Place - Chili
3rd Place - Tom Yum Goong

Chicken Broth-Based
1st Place - Pasta Fagoili (pictured above)
2nd Place - Vermont Cheddar Ale
3rd Place - Minestrone

Some of the participants:

                       

Flexitarian (Chicken) Pot Pies

Most readers of this blog know that I have a very diverse group of eaters that visit me pretty regularly. When I learned the other night that a friend who was joining us for dinner was a vegetarian, my thoughts of a lovely roasted pork tenderloin stuffed with all sorts of goodies faded away. He swore that he would be fine with salad and a side dish but that didn't sit well with me.... back to the drawing board! I have owned Ina Garten's Barefoot Contessa Parties! cookbook for a while now and even though her recipes are delicious (and relatively easy) I don't think that I have ever actually taken more than a glance at the whole book (sadly this happens to a lot of my cookbooks). The last page in the book has a menu for a fireside dinner.... while we do have a fire place it is decorative (and probably hasn't been used in about 50 years!) but this menu gave me some wonderful inspiration!

My ideal dinner for company is a flexitarian one - where I can customize for meat eaters and veggies without having the stress of two separate dishes. This means that no one gets left out and stuck eating salad and no one has to feel "cheated" by leaving out the meat (though there are many hearty veggie friendly ideas out there). Chicken Pot Pies actually were very east to "flex".... with a few changes to the traditional gravy that is used in the pie (I substituted a creamy sauce for gravy) all I needed to do was to add the chicken to the mix after serving up my veggie friends. This dinner is perfect for the fireside or just a delicious dinner that is easy to freeze and can easily be made in bulk so that you have a left over pie for later. I recommend preparing the roasted chickens and pie crust in advance (ie the night before) unless you have a few hours to spend on this meal.

VIDEO POST! Flexitarian Pasta Bakes

Well I am not really one for following directions so here is a bonus video from my experiment this weekend. I was asked to make a short (<5 min) video that featured Newman's Own products in a quick recipe (<30 min) and what did I do? Well I picked a recipe that had to cook in the oven after you prepped 4 or 5 different ingredients.... and I took over 10 min explaining it!  I was able to trim it down a little and I must say that they were absolutely delicious. While I don't think that I can call it a quick dinner for after work definitely find the time to make these individual pasta bakes. They freeze wonderfully and are perfect to have on hand when you want something homemade but don't have the time to make it right now.

Dinners like this are a favorite in my house because while we eat meat (or rather everything) we have lots of vegetarian friends.... so I try to make food that is adaptable to different eaters. This is the perfect dish to make double of and save one for a "rainy" day. Oh and for the record it should take you about 20 min to prep all the ingredients and then you just need to let them bake for about 20-30 min so dinner will be on the table in less than an hour!

Click the link to get the full ingredient and recipe

Not Your Mama's Nicoise Salad

This isn't really a Nicoise Salad - the French classic that combines potato, tomato, green beans, olives, boiled egg and tuna but its construction reminds me of it and so I can't help but group them together. Nicoise Salad is more meal than starter and it is the perfect lunch for a lazy afternoon. This is also the perfect dish to bring along to a BBQ because it beautifully balances out plate after plate of meaty bar-b-que goodness. You can include a meat like tuna in the original or grilled chicken in my version or just keep this strictly vegetarian.... there are so many ways to make this meal very complete!

This dish can be served warm (against the rules for the classic) just take care to have all the vegetables ready to go at once or prep in advance and store it chilled for an easier to serve option. Feel free to use my suggestions or you can always customize your salad based on what you have on hand. The only requirement is that it tastes delicious. This version is far from the traditional salad but that is what I love about it!

This salad included: (L to R)
Oven Roasted Beets
Sugar Snap Peas
Oven Roasted Moroccan Spiced Cauliflower
Mini Heirloom Tomatoes
Grilled Chicken Breast
Gorgonzola Cheese Crumbles
Scallion
Mini Baby Potatoes
Roasted Red and Yellow Peppers

and I served it with a Roasted Garlic Vinaigrette...click through for the recipe

Carrot and Squash Soup - Thanksgiving Recycle!

We had over quite a group for Christma-Channuk-Thanksgiving-mas. Twelve people for a sit down dinner which was our largest crowd ever. It was so much fun and we really enjoyed having all of our friends over. This year I tried more than ever to have the left overs from dinner go home with my guests as I usually need a break after prepping for a big party. But I was left with a few of the baby squash and it was an east decision to make a delicious soup in time for the cold front that moved in.

Baby Squash and Carrot Soup
1 c maple glazed carrots     (I also add a tiny splash of aged balsamic vinegar to the glaze)
6 roasted baby squash halves - skin removed (split in half, cover with olive oil and savory herbs and roast at 350F for 45 min)
2 c milk 2%
1 tsp ginger
1/2 tsp cumin
1/2 tsp all spice
1 tsp cinnamon
salt & pepper
special equipment: immersion blender

1) In a large pan, heat the milk over a medium flame.
2) Add the squash pulp and carrots and let come to a simmer
3) CAREFULLY! Remove from heat and blend till smooth
4) Add seasoning

I also recycled my stuffing into croutons by spreading it out onto a cookie sheet and baking at 350F for 15 min
Stuffing:
1 loaf brioche loaf - cut into 1" cubes, covered in olive oil and toasted for 15 min
4 tbsp butter - melted
1 c carrots - sliced
1 c onion - diced
1 c red bell pepper - diced
2 c mushrooms - chopped1 tbsp fresh sage - minced
4 cloves garlic - minced
3 sprigs thyme
2 sprigs rosemary
1 c walnuts
1 c vegetable broth (or chicken broth)

1) In a pan with some oil, saute the onions, peppers and carrots until soft.
2) add mushrooms and allow all moisture to evaporate
3) In a large bowl - mix together melted butter, bread cubes, vegetable mix, herbs and walnuts
4) Place in a large buttered casserole dish and add broth
5) Cover with foil and place in oven 350F for 35 -40 min - remove foil for last 10 min or so to brown top

A new twist on a Vegetarian Pasta Bake

Fall temperatures make me crave all of the comfort food of my youth. Coming from an Italian family that usually means cheesy pasta dishes. While I don't think that I would be able to pass up a gooey slice of lasagna with those cheesy strands that just have to be stolen and stuffed into your mouth as you serve it up I have been trying to make a conscious effort to eat better. I know that denying myself my favorites isn't going to work out in the long run so instead I have tried to come up with some ways to lighten up dishes. I find that for many vegetarians (for the record I am not one but many of my friends are and I do try and accommodate them when possible) its easy to fall into the trap of pasta dishes. They are fast, easy and cheap... what more could you want? Well maybe some protein for starters!

Even though this dish looks like a standard version of "lazy man's lazagna" (ie pasta mixed with sauce and cheese and baked vs the painstakingly layers of a real lasagna) there are a few hidden tricks that makes it so much more. While this one was made with "normal" pasta (figured it was time to use it up!) definitely feel free to use whole wheat or rice pasta for an even healthier (or gluten-free) version. By adding both beans and vegetables to this dish you still get a lot of volume but with out all of the carbs or calories of a plate of pasta.

8/17/10 - Fresh Salsa

It's amazing how many uses I have for some nice delicious salsa.... this one bowl ended up in 2 dinners, a lunch and there was still a few nacho's full left over! A friend recently asked me what to do with an overflow of mangoes (she is living in sunny, beautiful Hawaii) and my first thought was SALSA! Dress it up in a wonton cup as a fancy hors'doeuvres or smother it in cheese for the big game...either way its a hit! The biggest secret to fresh salsa is dicing all the ingredients up nice and fine so that there is a lot of surface area for all the flavors to mingle together. Also salsa is always better when it is made in advance and it has time to rest and let all of the juices blend together.

This is a very basic salsa made with nice ripe jersey tomatoes, however you can feel free to add most fruits to a salsa as well - mango, peach, strawberries all work well!

3 plum (or roma) tomatoes - diced
1/2 red onions - diced
1 bunch cilantro - leaves only diced
1/3 green pepper- diced
1 jalapeno - diced (seeds removed) 
juice of 1 lime
salt & pepper
2 garlic cloves - smashed & diced

1) combine all ingredients together and refrigerate overnight

8/12/10 - Tomato Basil Quinoa stuffed 8 ball Zucchini

These cute little mini zucchini were calling me from the farmer's market table. Like so many others, I couldn't help but imagine them hollowed out and stuffed - the perfect little vessel. I knew that Jeremy wouldn't be interested in zucchini no matter the shape so I decided to have a girl's veggie night with my friend, Tova. Each 8 ball was the perfect size for a single serving for each of us along with a nice big salad. I was having trouble decided exactly what direction to go with my stuffing but once I starting peaking around I found a recipe using basil.... hmmm guess who just got another big bag of basil from the CSA? Since I didn't have any sun-dried tomatoes I had to go with a little splash of sauce but I think I might have to try recipe as written some time (though going with out some cheese when baking something just seems wrong!)

This stuffing can be used for a variety of veggies including eggplant and peppers. Since quinoa is a complete protein it makes for a great meal for vegetarians. When stuffing the 8 ball zucchini it is best to first hollow them out using a spoon (cut off the top first) and steaming it for a few minutes (I placed mine upside down in about 1" of water in a covered wok pan). After softened fill with the quinoa mixture and top with some shredded cheese. Place in the broiler for 2-5 minutes or until cheese is bubbling. You can also add a soft cheese like feta or goat to the stuffing before broiling.

7/24/10 - Another Chopped Caprese Salad

When I saw this salad last summer on Smitten Kitchen's page I knew I would be weak against it. My favorite flavors combined and diced into bite size little cubes for easy consumption? I made a version souped up with some baby arugala and pancetta. This time I kept it simple (and vegetarian friendly) and it still was delicious. The perfect afternoon snack to tide us over from brunch to a late dinner with friend or a great start to a "bruscetta bar" served with garlic bread rounds to entice your guests. 

This easy salad is a combo of fresh mozzarella, drained and rinsed canellini beans, diced fresh tomatoes, fresh basil, diced garlic, salt & pepper, EV olive oil and a small splash of balsamic vinegar.

3/31/10 - Roasted Tomatillo & Red Pepper salsa

After spending a week on the couch I was ready to get back in my kitchen and decided that I wanted something light and fresh. On our shopping trip on Sunday to get more medicine, I bought a few ingredients but they ended up sitting in the fridge during my relapse. Over the past few summers I have received tomatillos from my CSA and since it is just about time to send my check in I have been thinking of all the wonderful veggies of the summer (and trying to perhaps pick out some seed suggestions for the farm as well!) It was only this past year that I really learned how to use this green tomato-like veggie (technically a gooseberry) by roasting them to make a delicious salsa.

This is a mild version that is actually somewhat sweet because of the use of the red peppers however a bit of jalapeno and a nice handful of cilantro keeps it in check. While this salsa can be served alone with chips you can also use it as an accent to many dishes including this seared mahi mahi. I added a side of green beans and an Isreali couscous with veggies (finely diced broccoli, peppers, onions, mushrooms, scallions, parsley and a squeeze of lemon)

3/12/10 - Flexetarian stuffed portabello mushroom caps.....with or without chicken sausage

Last week when I was in the store I saw some beautiful portobello mushroom caps. They were HUGE! and I just couldn't resist especially since my vegetarian friend's boyfriend hates mushrooms... I figured we could have a secret girls only mushroom feast!  In the end the boyfriends joined us and I made three variations of a meal with similar ingredients but customized for each of us. She got a vegetarian version - her stuffing was just peppers, shallots, breadcrumbs, pine-nuts and butter. Jeremy and I added some chicken sausage crumbles to the mix and Stephen skipped the mushroom all together and went with whole sausages for the base. (this picture is of mine....so its sausage stuffing...though it looked the same as a veggie version)

This recipe included some new Bertolli Arrabbiata sauce that I received as part of the Food Buzz Feature Publisher Tastemaker program. While I love to make my own sauce I really like the Bertolli products and try to keep some on hand since I usually make a meat sauce and my vegetarian friends don't like that!  (Though a few have debated it though after smelling it simmering for a whole Sunday afternoon)