Posts Tagged ‘vegetarian’

Pasta with Zucchini, Potato Wedges, and Sautéed Garlic-Spinach

Here’s yet another dinner that’s finally getting documented.  This dinner was a slight challenge to put together because the stipulation was no onions, as my friend is allergic to them.  If you check out my other posts, you’ll notice I rarely have recipes that lack onions.  So I pondered this and came up with, Pasta with sautéed zucchini in a garlic marinara sauce, crispy garlic potato wedges and sautéed garlic-spinach.

Sautéed Garlic-Spinach

  • Olive oil
  • Salt
  • Garlic, 3-4 cloves minced
  • Spinach – I used the cup of spinach leaves I had left, but if you’re making more than that, just increase the amount of garlic you’re using.
  1. Heat the olive oil in a pan.
  2. Toss in the minced garlic and fry it until the garlic starts turning golden brown.
  3. Add the spinach and sautée until the leaves go limp.
  4. Add salt to taste.

spinach

 

Pasta with Sautéed Zucchini in a Garlic Marinara Sauce

  • Half a box of medium or large shell pasta
  • Marinara Sauce (or you can make it yourself)
  • Garlic – 5-6 cloves, sliced thinly lengthwise
  • 1 large zucchini, sliced in half circles
  • Dried basil
  1. Heat water in a large sauce pan and bring to a boil.
  2. Add pasta and cook for 10 -12 minutes or according to the package until it is al dente.
  3. When cooked, remove pasta from flame and strain in a colander. Leave the pasta there.
  4. In the saucepan, start heating the marinara sauce on low heat.
  5. Next, heat oil on a pan.  Add the garlic and cook until it is golden brown. Add this to the marinara sauce.
  6. If needed, add more oil to the pan and let it heat up.
  7. Place zucchini on the pan in a single layer.
  8. Flip the zucchini over, and sprinkle with dried basil. Don’t let it over cook, and make sure to cook each side evenly.
  9. Add this to the marinara sauce and pour in the strained pasta.
  10. Mix, let it cook for a couple more minutes and remove from the flame.

pastazucchini

 

Crispy Garlic Potato Wedges

  • 1 large potato
  • 2 tsp. canola oil
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  1. Preheat the oven to 425°F.
  2. Cut the potato into approximately 12 wedges and place in a medium-sized bowl.
  3. Add the remaining ingredients, and toss to coat.
  4. Arrange the potatoes  in a single layer in a large baking pan coated with nonstick cooking spray (or olive oil if you don’t have cooking spray).
  5. Bake at 425°F for 25 minutes.
  6. Flip all the wedges over, then bake 20-35 minutes longer or until crisp.

This dish should be started first as it takes the longest time to prepare.

potahtoes

 

And when it’s all done, you’ve got a delicious meal:

dish

If you’ve got potatoes, green beans, and eggplant…

Apologies once again for the ridiculous lapse in posting.  It’s not that I haven’t been cooking, I’ve just been busy putting together term paper research, outlines, etc.  I have, however, totally remembered to take pictures of this food I haven’t blogged about all this time. So get ready for this:

These two dishes were actually made on two consecutive nights, but since I cook for an army and always have leftovers, the second night meant MORE variety on my dinner plate. Hooray!

Dish #1: A rather simple dish of spiced up, roasted potatoes and green beans

  • 1-2 tbsp (or as much as you’d like) Olive Oil
  • Salt
  • Chili powder – My mom blends her own, but you can also buy it in the spice section of any major grocery store.
  • Turmeric
  • Mustard seeds
  • Cumin seeds
  • Urad Dahl
  • 1 large potato, chopped in cubes
  • Equivalent volume of green beans. I used the frozen cut green beans in this one, because I always have a variety of frozen vegetables on hand. If the supermarket allows, you can use fresh green beans and  cut them into thirds or quarters.
  • Cilantro, for garnish
  1. Heat olive oil on a pan and add the mustard seeds, urad dahl and cumin. When the mustard seeds start popping add the potatoes and make sure to coat them evenly in the oil.
  2. When the potatoes are 1/3 of the way cooked (you can tell by the color of the potatoes),  add the green beans.
  3. potatoes

  4. Add turmeric and salt (approx. 1/4 tsp of each)
  5. Cook on medium heat until the potatoes are fully cooked. By this time, the green beans will be cooked too.
  6. Add chili powder, salt to taste and mix thoroughly.

cooked

Dish #2: Eggplant Curry, more commonly known in India as Baingan Bharta, altered from this recipe.

  • 1 large eggplant, chopped in cubes
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced in semicircles
  • 1 tablespoon ginger garlic paste (Or 1.5 tsp of ginger paste and 1.5 tsp of garlic paste)
  • 1 tablespoon curry powder
  • 1 large tomato, diced
  • 1 cup plain yogurt
  • 1 fresh jalapeño pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 bunch cilantro, finely chopped
  1. Heat oil in a medium saucepan over medium heat.
  2. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  3. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute.
  4. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt.
  5. Cover, and cook 10 minutes over high heat.
  6. Remove cover, reduce heat to low, and continue cooking about 5 minutes, or until eggplant is fully cooked.
  7. Garnish with cilantro to serve

dinnnerhs

As always, dinner was served with two chapathis, instead of rice for two reasons. First, my mom made me a bunch of delicious chapathis and I’ll take every opportunity to eat them, and second, I like chapathis better than rice. Of course, these two dishes can be eaten with rice. I recommend Basmati rice or a long-grain rice.

Enjoy!

Stuffed Mushrooms

I’m not a huge fan of mushrooms – sometimes I’ll eat them (occasionally on pizza, occasionally in a pasta dish).  Mostly I avoid them like the plague.  However, a friend of mine was feeling sick and needed some comfort food and was looking for a good recipe for stuffed mushrooms, so I checked in with my friends who love to cook, and Christina sent me this recipe.  The recipe originally comes from a cookbook produced by women of St. Demetrios Greek Orthodox Parish in Seattle.

I figured that some of you probably DO like mushrooms so it wouldn’t hurt to post this one.  It’s simple, the ingredients are easily found in a grocery store, and it doesn’t take too long to make.  And it has feta cheese.  Which is delicious.

Stuffed Mushrooms

  • 15 large, fresh, white mushrooms
  • 1/4 cup melted butter
  • Salt and freshly ground black pepper to taste
  • 2 tbsps. butter
  • 3 tbsps. chopped green onions
  • 1 tbsp. flour
  • 1/4 cup milk
  • 3 tbsps. finely chopped parsley
  • 1 clove garlic, crushed
  • 3 tbsps crumbled feta cheese
  • 1/4 cup grated kasseri cheese
  • 2 tbsps. butter
  1. Brush the mushrooms clean.  Remove the stems and reserve them.
  2. Brush caps with melted butter, and arrange hollow side up in a baking dish.
  3. Sprinkle with salt and pepper.
  4. Mince reserved mushroom stems.
  5. Heat small frying pan and add the butter.  Add stems and onions and sauté until the liquid has been absorbed.
  6. To the frying pan, add flour and mix well.  Add the milk, stirring until thickened a bit.  Add the parsley, garlic, and salt and pepper to taste.  Mix well.
  7. Add feta cheese to mixture in the frying pan and fill the mushroom caps.
  8. Top with kasseri and a few dots of butter.
  9. Bake at 375° for 15 – 20 minutes, or until stuffing has browned lightly and cheese has melted.

Enjoy!

Let me know – Have any of you ever stuffed mushrooms? What about other vegetables? I’m thinking of stuffing jalapeño peppers soon.

Channa Masala (Chole) Variation

My mom is the greatest chef in the world. It is official. Because she is the greatest chef in the world, she has these magical amazing recipes. So I took her recipe for channa masala and made it for dinner tonight. It involves a blender. Need I say more?

I forgot to take a picture – but the masala, when you’re done blending it, should be an orangey-reddish color. Less red, more orange, slightly pink. Coral?

Channa Masala

In blender, grind together:

  • 1/2 cup channa (a.k.a. chickpeas, garbanzo beans)
  • 4 cloves garlic
  • 1 inch ginger root
  • Fresh & dried chili
  • Some jeera (cumin seeds)
  • Some somp (looks like cumin seeds, but they’re green)
  • Piece of coconut
  • Poppy seeds
  • 1/2 small Onion
  • Brown sugar
  • 1/2 cup tomato paste
  • 1-2 cups water

Other ingredients:

  • 1 large potato, diced to size of chickpease
  • 1-2 cans garbanzo beans
  • Onion, diced
  • Several cloves garlic, minced
  • 1/4 inch ginger root, sliced
  • Tomato, diced
  • Salt
  • Garam masala
  • Coriander (cilantro)
  • Turmeric
  • Cinnamon stick
  1. In a large saucepan, fry minced garlic, sliced ginger, onion, cinnamon, and salt.
  2. As onions are finished cooking, add the potato & turmeric.
  3. Add the tomato when potatoes are halfway cooked.
  4. When the potatoes are fully cooked, add channa, salt, and garam masala.
  5. Add masala from blender into saucepan, a little at a time. Don’t add too much.
  6. Freeze extra masala.
  7. Serve with chapathis, naan, or rice.

ENJOY!

I know this is the second channa masala recipe I’ve posted (here’s the first), but that just shows that there are many variations to the same dish. Have you ever made chole/channa masala? How do you make it?

Baking a Pizza from Scratch!

It’s dinnertime in the Viesh Household and homemade pizza’s on the menu.  Originally, when I came up with this idea, I decided to get pre-made crusts, and Jack & Karen agreed:

premade

but then, Alex jumped up and down about making the crust from scratch, so we used this recipe:

Pizza Crust

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose, unbleached flour (about 2-2 1/2 cups of flour per pizza)
  • 2 tablespoons olive oil (add one tbsp. at a time. You don’t want the dough to be sticky or too dry)
  • 1 teaspoon salt
  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine 2 cups flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat/kneed well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 425°F (175°C).
  3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Drizzle olive oil on the dough and bake for 5-8 minutes until the dough is slightly golden brown.
  4. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 12 minutes.

alexdough

Pizza Toppings

  • Mozzarella Cheese
  • Parmesan Cheese
  • Pizza Blend: Mozzarella & cheddar blend
  • Spinach leaves
  • Minced Garlic/Garlic Salt
  • Green peppers
  • Tomatoes
  • Oregano
  • Basil leaves
  • Crushed Red Pepper

toppings

I topped the pizza half & half, because Jack couldn’t eat the real garlic and he didn’t want spinach or too many peppers, and I left out peppers on part of the pizza because Jason can’t stomach them.

topped

We baked the pizza for somewhere between 10-15 minutes with the oven preheated (for 12 minutes at least) to 425°F, until we got… DELICIOUS:

BAKED

It looked so good and smelled so delicious it got sliced before I could take a picture. Here’s Jason & Jack with their slices:

jason

jack

And I have leftovers for tomorrow! YAY!

  • Have you ever made pizza from scratch?
  • How did you make it?
  • What kinds of toppings did you put on it? What blend of cheese did you use?
  • Most importantly, have any of you made pizza sauce from scratch?

Brown Sugar Cafe & “Paradise Garden”

Yesterday night, I went out to dinner, and I chose Brown Sugar Cafe mostly because I had a hunkering for Thai food and I hadn’t gone out for something other than the occasional sandwich from Subway in quite a while.  If you haven’t been to Brown Sugar Cafe yet, you really need to make it out there. They’ve got plenty of meat-filled options, so take anyone there. Because, they’ve also got plenty of vegetarian options.

What I love about asian restaurants is that anything can be made vegetarian (i.e. the meat can be left out).

Looking through their extensive menu, I spent way too much time trying to make a choice. I chose Vegetarian Thai Spring Rolls for our appetizer; it came in 6 pieces with the house turnip sauce.  For my entree, I ended up narrowing my choices down to Red Curry, Pad Thai, Vegetable Fried Rice, Vegetarian Curry (extra vegetables and red curry with coconut milk), and this intriguing dish from the “Vegetarian Corner” section of the menu called Paradise Garden.

Paradise Garden won.

So what is Paradise Garden?  It is sauteed zucchini, bamboo strips, summer squash, Thai eggplant, cauliflower, snow peas, broccoli, carrots, celery, green beans, baby corn, green & red peppers and sweet basil leaves in mild red curry sauce. I had them make it spicy, because I love my red curry spicy, and I substituted brown rice for the white rice (because I love brown rice with Southeast Asian cuisine.

I’m pretty sure this dish won because it guaranteed a high and varied vegetable content,  and I love vegetables. Especially in curry. Also, this dish did not have tofu or eggs.  I have never been able to find a tofu dish I like (and I will try everyone’s dish at least once).  Now that I’ve tried tofu a solid dozen times, I do not ever want to eat more tofu.  Eggs, I love, hard-boiled, scrambled, as omelettes, but never in my rice or noodles.

This is Paradise Garden. It was Paradise. It was a Garden of Delicious.

paradise garden

Classic Stir-Fry & Green Tea Brown Rice

Summer before last, while I was interning in Boston, and my friend Karen was living in Boston (because that’s where she’s from), we fell into a routine, which somewhere along the way got named Kitchen Cooking Chem Lab. Said name came about due to our tendency to run around Shaws, buy an assortment of things, bring them back to either of our kitchens and proceed to make magic food out of it.

And sometimes there were explosions.

Last night we made dinner, and we did something magical yet again, but so simple that anyone (like you!) can take these same ingredients and turn them into delicious, healthy, nutrient-rich vegetarian food.

Classic Stir-Fry

  • Yellow Squash

squashhhh

  • Red & Orange Peppers
  • Sugar Snap Peas

peppers and snap peas

  • Olive Oil
  • 1 cup Long Grain Brown Rice
  • 2 Green Tea Tea-Bags (not pictured)
  • Almond Slivers
  • Chili Powder (not pictured)

riceoilalmonds

  1. Heat 2 cups water in medium-sized saucepan & put tea bags in the water. After 5 minutes, remove tea bags from water and add rice. Stir frequently to keep rice from sticking. Allow rice to cook normally. Once cooked, add almond slivers (1/2 cup, or however much you like).
  2. rice

  3. While rice is cooking, heat olive oil on a pan on medium heat.
  4. When oil is hot, add the yellow squash.
  5. When squash starts to brown slightly, add the peppers and snap peas, stirring to keep squash slices on top of the peppers.
  6. Be liberal with the oil, make sure there is oil on the pan as well as on the vegetables, but don’t drown them.
  7. veggiesonpan

  8. When the peppers are cooked (they’ve started to go limp), add chili powder.  I just shook chili powder lightly over the veggies, mixed them and covered them lightly again. The point of the chili powder isn’t to make the dish spicy, but to bring out the flavors of the vegetables.
  9. Serve veggies either over or on the side of the rice.

foodddd
Enjoy with your drinks of choice! Ours just happened to be Harpoon Celtic. 🙂

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