Category Archives: Vegetarian

Hummus

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I recently had a life-changing experience in the realm of Mediterranean food. There is a lovely gem of a restaurant in our neighborhood called The Olive Tree and Robert and I had never given it a chance up until a few months ago. I’ve always been a bit underwhelmed by the Greek food I’ve made and/or ordered at restaurants. That is, until we decided to try something different for a quick weeknight dinner. I ordered the chicken shwarama with hummus, Robert got the spicy chicken and mushroom dinner, and the rest is delicious history. I now frequently crave their hummus and pita bread after a long day at work. More so, I dare say, than pizza (!?!). The Olive Tree has made a Mediterranean convert out of me and I am not ashamed to admit it.

I decided to make a homemade version of hummus myself and was quite pleased with the outcome. While I still am forever loyal to our beloved Olive Tree, this hummus is a budget-friendly and delicious alternative. It’s also a healthy snack for this weekend’s Super Bowl.  I have to admit, though, that I don’t follow NFL football at all, but I enjoy the social aspect of the game. :)

Have a great weekend, everyone!

Looking for other appetizer ideas for Sunday’s big game? Here are a few of my favorites:

Cajun-roasted shrimp

Baked jalapeno poppers

Buffalo chicken dip

Baked garlic fries

Hummus

Printable Version

Yield: About 2 1/2 cups hummus

Ingredients

  • 1 16 oz can chickpeas, drained and rinsed
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 5 tablespoons freshly squeezed lemon juice
  • 1/4 cup water
  • 1/3 cup tahini, stirred well
  • 1/4 cup extra-virgin olive oil

Directions

1.Put the chickpeas, garlic, and salt in the bowl of a food processor (or blender). Pulse for 15 to 20 seconds. Scrape down the sides of the bowl and pulse for another 15 to 20 seconds. Add the lemon juice, tahini, and water. Pulse for about 20 seconds longer. Scrape down the bowl; and, with the processor running, drizzle in the olive oil. Serve with pita bread, vegetables, or eat straight from the bowl.

Source: Alton Brown 

Wheat Berry Salad with Roasted Root Vegetables & Cooking with Jess

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How is that for a long title?

This past weekend, Jess and Greg came over for dinner and what seems like forever since Jess and I last got together for a “Cooking with Jess” segment. What can I say, we are busy folks. But, then again, who isn’t this time of year?

As always, Jess and I had a lovely time together and the food was equally wonderful. It’s not always easy to get together and sometimes it feels like there just isn’t enough time in the day, but I’m always glad when we make it happen.

The menu consisted of mostly fall-inspired foods (with the exception of Jess’s tasty strawberry daiquiri shortcakes for dessert). In addition to the scrumptious dessert, we had classic pot roast, pumpkin soup, and wheat berry salad with roasted root vegetables. I had been eyeying the wheat berry salad recipe as a possible Thanksgiving side dish for a few weeks; and, after gentle coaxing from my Aunt Khaki, decided to include it on our holiday menu.

I could think of no better occasion to give the recipe a test run than cooking with my like-minded culinary friend, Jess.

Wheat berries, also known as Farro (as Khaki so lovingly educated me), are pine nut-sized Italian whole grains that are- in my opinion-a delicious hybrid between rice and pasta. It was somewhat tricky for me to find Farro as my usual grocery store didn’t carry it. I ended up getting it at Giant Eagle in the international section after nearly giving up hope. It tastes great cold or warm and it is even better in this salad with roasted sweet potatoes, parsnips, onions, pine nuts, and goat cheese. Although it’s not exactly traditional, I am looking forward to adding this to the table next Thursday.

Wheat Berry Salad with Roasted Root Vegetables

Yield 6-8 servings

Ingredients

  • 1 1/2 cups wheat berries (farro)
  • 2 bay leaves
  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 1 large parsnip, peeled and cut into 1 inch cubes
  • 1 large red onion, peeled and quartered
  • 1/3 cup plus 2 tablespoons olive oil
  • salt and freshly-ground black pepper, to taste
  • 1/2 cup  dried cranberries or cherries, coarsely chopped
  • 1/3 cup pine nuts, lightly toasted
  • 2-3 ounces goat cheese, chopped

Directions

1. Preheat the oven to 450 degrees. Line a baking sheet with tin foil and lightly grease with spray oil. Set aside.

2. Place 2 quarts water in a medium pot. Add in about 1/2 teaspoon salt. Bring to a boil. Add in the bay leaves and wheat berries. Cook until chewy and tender, about 40 minutes.

3.  Meanwhile, place the chopped vegetables on the foil-lined baking sheet. Toss lightly with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast in the oven for 20-30 minutes, or until lightly browned.

4. When the wheat berries are done cooking, drain well and place in a large bowl. Add in the olive oil,cranberries, pine nuts, goat cheese, and roasted vegetables. Stir gently to combine (the goat cheese will melt into delicious creaminess). Serve hot or cold.

Source: Adapted from David Lebovitz

Whole Wheat Pasta with Ricotta Vegetable Sauce

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Do you ever go to the grocery store and buy lots and lots of produce, thinking of all the grandiose plans you have in store for it only to find that once crisp cucumber lying limp in the bottom of the crisper a week later? I do that. More than I care to admit and I always tell myself that I will get better.

On the drive home the night that I made this, I was really trying to talk myself into just stopping to pick something up for dinner. Unfortunately, I knew there was a heap of vegetables in my fridge just about to turn a little too ripe. It really made no sense economically not to try to find a way to use it up. Especially since I just recently lost temporary control of my will to not spend money at Target (or Tar-jhey as we like to say when we’re feeling fancy).

The end result was this pasta dish. Throwing whatever you can find in your fridge into pasta usually seems to work and it’s a really versatile and simple way to use up ingredients. I was pleasantly surprised with how it turned out. The ricotta added a slight richness to the dish and the fresh lemon juice and basil added great freshness. Basil just epitomizes summertime and it is making me look oh so forward to using it all the time in the coming months.

Robert was a little insecure when he saw this was a vegetarian dish, so I made sure to throw the remaining leftover porkchop on the side for him to calm his nerves. He’s a trooper. :)

Whole Wheat Pasta with Ricotta Vegetable Sauce

  • 1 12 oz box whole wheat pasta (I used penne)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 cup cherry tomatoes, rinsed and dried
  • 3 shallots, diced
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup ricotta cheese
  • 1/4 cup reserved pasta water
  • 1 tablespoon fresh lemon juice
  • 2-3 tablespoons fresh basil, chopped (plus more for garnish if desired)
  • Parmesan cheese, shredded

Directions

1. Place about one quart of water and about a 1/2 teaspoon of salt into a medium-sized pot. Bring to a boil. Add the pasta and cook until al dente (still slightly firm, but not hard). Reserve 1/4 cup of the pasta water. Drain the rest of the water. Set the pasta aside.

2. Heat the olive oil and butter in a large saucepan over medium-high heat. Add in the peppers, shallots, and tomatoes. Saute until tender. Add in the minced garlic and cook just until lightly brown. Season with salt, pepper, and pepper flakes. Stir to coat the vegetables evenly. Remove from heat.

3. To the vegetables, add the ricotta, pasta water, and lemon juice. Carefully stir or whisk until smooth. Carefully add in the cooked pasta and toss until all pasta is coated. Stir in fresh chopped basil. Sprinkle with parmesan cheese, if desired.

Source: Lolly’s Sweet & Savory Treats

Scalloped Potatoes Au Gratin

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I love cheese. Especially the extra sharp and sometimes stinky cheese. There’s so much flavor in just a tiny bite that you don’t need much. While I love most low fat and nonfat dairy products, reduced calorie cheese is something I just can’t do. And I’m okay with that.

This scalloped potatoes recipe comes from Ellie Krieger, one of my favorite celebrity chefs. It’s made with Gruyere cheese and I added in a little freshly shredded Parmesan as well. Any extra added bonus, this dish is not quite as heavy as typical scalloped potatoes as low fat milk is used instead of heavy cream.  It’s a win-win and a great side dish for any meal.

Have a great weekend, everyone. Go out and savor some stinky cheese! ;)

Scalloped Potatoes Au Gratin

Yield: 8 servings

Ingredients

  • Olive oil spray
  • 3 pounds yellow potatoes, like Yukon gold, unpeeled, sliced into 1/4-inch slices
  • 3 cups cold low-fat milk
  • 1/4 cup flour
  • 2 garlic cloves, minced
  • 1 large or 2 small sprigs thyme, or 1/2 tsp dried thyme
  • 1 3/4 cups (6 ounces) grated Gruyere cheese
  • 1/4 cup Parmesan cheese, shredded
  • 1 1/2 teaspoons salt
  • 1/2 tsp black pepper

Directions

1. Preheat the oven to 350 degrees F. Spray a 2 quart, shallow baking dish with olive oil spray.

2. Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool slightly.

3. Put the milk and flour into a large pan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt and pepper. Add 1 cup of the cheese and stir until melted.

4. Arrange half of the potatoes in the dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining Gruyere and the Parmesan cheese and bake for 25 minutes, until bubbling. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.

Source: Ellie Krieger

Roasted Red Pepper Hummus

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The weather in Ohio has been unseasonably warm the past week. The sun is shining. People are out walking and running around our neighborhood. You really can’t tell it’s January. I could get used to this. All the sunshine makes me excited for summertime, even if it is five months away.

During the summer my parents spend a lot of time up at their cottage on Lake Erie. It’s so much fun, especially since we have a lot of extended nearby. My aunt Molly often stops in and she seems to frequently bring some sort of hummus with her. So, when I found a can of garbanzo beans and canned roasted red peppers, I decided to make this hummus in honor of her, dreaming of the endless days of summer. It’s a flavorful, delicious and healthy dip for vegetables and baked pita chips and it would also be very tasty as a condiment on a wrap or sandwich.

I found this recipe while surfing the web and it calls for tahini, or sesame paste. I was all set to buy it at the grocery store until I saw it sitting on the shelves with a hefty price tag of $11. I quickly decided this would be a tahini-less recipe. And the hummus was still glorious.

Roasted Red Pepper Hummus

Printable Version

Yield: About 2 cups

Ingredients

  • 1 can garbanzo beans, drained and rinsed
  • 1 red bell pepper, roasted, peeled, and seeded (I used a jarred version I already had on hand)
  • 1 tablespoon chopped red onion
  • 1 clove of garlic, minced or pressed
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon honey
  • 1 teaspoon sriracha sauce
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt

Directions

Place all the ingredients in a blender and puree until smooth. Stop and scrape down the sides as necessary. Serve with vegetables and/or baked pita chips. Store in a covered container in the fridge for up to a week.

Source: Slightly adapted from Pinch My Salt

Meatless Stuffed Shells

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Oh Giada de Laurentiis. You and your intensely-Italian pronunciations and extremely low-cut shirts. I have to say I get suckered in to her show on the Food Network whenever I’m flipping through the channels. I love to hear how she peppers in the words ricotta (REEEECOTAH) or mascarpone (MAHHHHHSCAPONAY) into her perfectly American conversations. It makes me wish I had Italian heritage. Oh well- I guess I’ll just live vicariously by watching Cake Boss and The Real Housewives of New Jersey. And of course, Giada.

These stuffed shells are Giada’s recipe, just tweaked a bit so that they’re vegetarian and so I could use our homemade pizza sauce instead of the marinara that it originally calls for. I also added onions to add a little more substance to the sauce. The end result was a tasty and surprisingly easy dish to whip up.  Grazie, Giada!

Happy Wednesday, everyone!

Meatless Stuffed Shells

Meatless Stuffed Shells

Yield: 8-10 servings

Ingredients

  • 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
  • 2 tablespoons olive oil, plus extra for greasing baking sheet
  • 1 medium onion, diced
  • 2 teaspoons dried crushed red pepper flakes
  • 2 garlic cloves, minced
  • 2 cups pizza sauce (I used homemade, but you can certainly use store bought)
  • 15 oz tomato sauce
  • 6 oz tomato paste
  • 30 oz part-skim ricotta cheese
  • 1 1/3 cups grated Parmesan cheese
  • 4 large egg yolks
  • 3 tablespoons chopped fresh parsley (or 1.5 tsp dried)
  • 3 tablespoon chopped fresh basil (or 1.5 tsp dried)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup shredded mozzarella cheese

Directions

Lightly oil a 9×13 inch baking dish and set aside. Lightly oil the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 5 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don’t stick together and allow to cool.

Heat the oil in a medium saucepan over medium heat. Add the diced onion and saute until translucent and tender, about 5 minutes. Add the red pepper flakes and stir. Add the garlic and saute until tender, about 1 minute. Add the pizza sauce, tomato sauce, and tomato paste. Bring the sauce to a simmer, stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes. Remove from oven and allow to rest 5-10 minutes before serving.

Source: Adapted from Giada de Laurentiis

Green Monster Smoothies

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It’s been over a week since we stuffed ourselves full at Thanksgiving and now the holiday baking season is well under way. While I love this time of year, I don’t always have the most well-balanced diet. When I am faced with deciding between a Christmas cookie or a piece of fruit for a snack, the cookie usually wins. The food is pretty rich this time of year and it’s nice to have a meal that can kick start your day without adding to your love chunks. Enter the green monster.

I heard about these smoothies about a year ago, but didn’t really pay much attention when I found out spinach was one of the main ingredients. It didn’t really sound all that appetizing to me until I saw the recipe on Annie’s Eats a few months ago. Annie is one of my favorite food bloggers and I knew if it was good enough to make her blog, it had to be pretty tasty. I finally ended up making it when I had a surplus of baby spinach leftover in the fridge. I must say- it is really good! I couldn’t taste the spinach at all and I was so thrilled that the drink has about 4 servings of fruit and vegetables per serving. You can really use any combination of fruit you prefer, I just used what I had on hand. Even Robert, my spinach-resistant husband, thought the green monster was deceptively good. That, my friends, is remarkable. :)

If you are searching for a healthy treat, especially in the midst of all the holiday goodies, look no further. The green monster is for you!

In other news, Kathy was the winner of the Artisan Bread in Five Minutes a Day book. She was randomly selected through a random number generator. Thanks to those of you who entered. I will be doing a few more giveaways throughout the holiday season, so stay tuned!

Green Monster Smoothie

Yield: 2-3 smoothies

  • 2 cups baby spinach, rinsed and dried
  • 1 1/2 cups freshly-squeezed orange juice (or regular orange juice from the store)
  • 1 cup chopped pineapple, frozen
  • 1 cup strawberries, frozen
  • 1 cup mango chunks, frozen
  • 1 banana, chopped into pieces
  • 2 Tbsp honey

Combine all ingredients in a blender puree until completely smooth.  Drink up and go conquer the day!

Source: Adapted from Annie’s Eats

Tex-Mex Rice and Bean Casserole

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Whelp, it’s that time of year again. The holiday season is in full swing, with it seeming to start earlier and earlier every year. With all the menu planning for Thanksgiving, Christmas shopping, and holiday parties, it’s nice to have a fast and delicious meal that I can throw together without having to make another trip to the grocery store. This Tex-Mex Rice and Bean Casserole is that meal. It’s a tasty vegetarian dish that is hearty enough for all those meat-lovers out there. Even better, it’s packed full of fiber from the brown rice and black beans. And, if you are feeling extra health-conscious, you can swap the the sour cream for Greek yogurt. I especially love this meal because I usually have all of the ingredients on hand and it couldn’t be easier to put together. I will definitely be making this casserole again and again.

Tex-Mex Rice and Bean Casserole

Printable Version

Yield: 6 servings

Ingredients

  • 1 cup brown rice, cooked according to the directions on the package
  • 1- 15 oz can whole kernel corn, drained
  • 1-15 oz can black beans, drained and rinsed
  • 1- 4 oz can diced green chiles
  • 2/3 cup reduced fat sour cream
  • 3/4 cup shredded Mexican-blend cheese, plus extra for sprinkling on top
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp chili powder

Directions

Preheat the oven to 350 degrees. Spray a 2 quart baking dish with cooking spray. Place the rice, corn, beans, chiles, chile powder, sour cream, cheese, pepper, and salt in a large bowl. Mix until combined.  Pour into a baking dish. Bake for 30 minutes. Sprinkle with cheese and bake for 10 minutes longer. Remove from oven and allow to cool slightly. Enjoy!

Source: Adapted from Weight Watchers

Pear, Brie, and Honey Crostini

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Continuing with the honey theme for the week, I made Pear, Brie, and Honey Crostini in the midst of our kitchen floor remodel. That’s right! We are finally replacing the carpet in our kitchen with wood laminate flooring. After numerous spills and trudging down to the basement to get the carpet cleaner, I can’t wait to be able to simply mop up a mess instead of scrubbing fabric in vain.  What better way to start the celebration with an insanely easy, yet delicious appetizer.

This recipe is great for using up day-old bread and it’s perfect for a quick dish that will leave your guests happy. I sauteed the pears over the stove, but they would also be great grilled in the summertime. The honey does a wonderful job of caramelizing the pears and the delicate flavors of the two go great with the creamy brie and crunchy bread.

If you are looking for something special that you can whip up at the drop of a hat, this honey appetizer is for you!

I have one more honey recipe, a dessert, coming up on Sunday. Happy Weekend!

Pear, Brie, and Honey Crostini

Ingredients

  • 1 loaf of bread (a baguette is best, but others work well too)
  • Brie cheese, thinly sliced and rind removed
  • 2 pears, thinly sliced
  • 2 Tbsp honey

Directions

Preheat the oven to 400 degrees. Slice the bread into thin slices and place them on a large baking sheet. Place one slice of cheese on each slice. Bake for 5-7 minutes or until the brie is melted.

While the baguette slices are baking, brush the pear slices with honey and saute in a sauce pan over medium heat, until golden brown.

Remove the bread from the oven. Place the pearson top of the slices and drizzle honey over top. Serve immediately.

Source: Slightly adapted from Two Peas and Their Pod

A Virtual Fall Feast: Acorn Squash Ravioli with Browned Sage Butter Sauce

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A few weeks ago, Hilary from Baking Bad invited food bloggers to take part in a virtual fall feast. I thought it was a great idea and I excitedly asked to join in the fun. I have been thinking about making homemade ravioli for a while now and I thought a fall-inspired acorn squash ravioli would go wonderfully with the meal.

I was pleasantly surprised at how simple it is to make pasta from scratch. I did some research online and found this great tutorial from Annie’s Eats. I bought some local acorn squash from the farmer’s market this past weekend and adapted a butternut squash ravioli into one that used these delicious fall vegetable.

Head on over to Hilary’s blog for the full menu of the virtual fall feast. Everything looks and sounds delicious. Happy November!

Acorn Squash Ravioli with Browned Sage Butter Sauce

Ingredients

For the pasta

  • 2 cups semolina flour
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 6 large eggs

For the acorn squash filling:

  • 2 acorn squash
  • 2 Tbsp butter, softened
  • 1/2 cup diced shallots
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup heavy cream
  • 1/4 cup shredded parmesan
  • 1/8 tsp ground nutmeg

For the sauce:

  • 12 fresh sage leaves
  • 8 Tbsp butter

Directions

Preheat the oven to 375 degrees. Cut the acorn squash in half lengthwise. Place the squash on a cake pan with the skin side down.

Rub the butter on the fleshy part of the squash. Sprinkle with salt and roast in the oven for 1 hour or until softened.

After it has cooled, scoop out the squash and beat it on medium high in the bowl of an electric mixer until smooth.

To make the rest of the filling, saute the diced shallots in a sauce pan on medium heat until golden brown. Add the squash and cook for about 3 minutes longer. Stir in the cream and salt and pepper. Cook for about 2 more minutes. Remove from heat and mix in the shredded parmesan cheese. Set aside.

To make the pasta, mix the semolina flour, all-purpose flour, and salt in the bowl of an electric mixer. Create a little crater in the flour mixture and crack the eggs into the crater.

With a dough hook, mix on medium speed just until the dough starts coming together.

Turn the dough out onto a lightly-floured and clean surface. Gently knead the dough until it forms into a ball. You may have to add a little more olive oil to allow it come together.

Divide the dough into four equal pieces and place a damp towel over top. Let the dough rest for 20 minutes.

After the dough has rested, take one of the hunks out from under the towel and flatten slightly with a rolling pin.

Carefully feed the flattened dough through a pasta machine. Change the thickness dials until you find your desired thickness. For ravioli it’s best to have a thinner pasta.

You will create a nice long sheet of pasta. Cut the pasta in half width-wise so you have two equal rectangular shapes.

With a ravioli stamp (or with a knife), gently press/trace a mark for the ravioli on one of the sheets.

Scoop about 1/2 tablespoon of the filling into the middle of each ravioli.

Carefully place the top sheet on top of the bottom and press around the filling to seal the two sheets together (I didn’t get a picture of this step).

Carefully cut out ravioli with the stamp or a knife and place them on a baking sheet to dry slightly.

Place the ravioli in a pot of boiling water and boil for 4-5 minutes or until they are pale and rising to the top. Drain the pasta and place on a large plate or bowl. Season with salt and pepper.

To make the sauce, melt 8 tablespoons of butter (or less!) in a pan over medium heat. Add in the sage leaves and cook until the butter browns.

Carefully pour the sauce over the ravioli and serve immediately.

Source: Pasta dough recipe- All Recipes, Ravioli- adapted from Emeril Lagasse, Pasta tutorial- Annie’s Eats