I hope everyone had a glorious holiday season as I did this year! Food, family, friends (though I could have used more friend-time), gifts, singing, and all that good stuff--and it's not quite over yet! I had my share of cookies, cake, pie, rich foods, peppermint mochas, and chocolate--so much chocolate! Tell me of your holidays, I wish to hear!
Sometimes, you just need a ton of veggies after the holidays. Like me, you're craving them after the ridiculously rich food and decadent sweets of Christmastime (I'm not kidding, I out-sweeted my sweet tooth this year). That's where chili comes in--still hearty, filling, and delicious, but incredibly healthy and filled with good stuff! And you can use up some of that leftover turkey!
UPDATE: Just a note. This recipe got rave (RAVE) reviews from my husband, who said that from now on, this is the only chili I will be making. Just a bonus that it's so dang healthy!
Ingredients:
2 T. olive oil
1 large red onion, diced
3 cloves of garlic, minced
3 stalks of celery, diced
3 bell peppers (of varying colors), seeded and diced
2 zucchini, diced
1 small butternut squash (or any variety, really), peeled, seeded, and diced
3 15 oz. cans of beans, varieties of your choice, drained and rinsed (I used cannellini and kidney)
2 cups leftover turkey, diced or shredded
1 pound ground chicken or turkey, or more leftover turkey
1 28 oz. can whole peeled tomatoes
2-3 cups chicken/turkey broth
2-3 T. chili seasoning (we used Penzey's CHILI 9000)
For extra spice: ancho or chipotle chili powder
1 6 oz. can tomato paste
Salt & pepper to taste
Instructions:
Heat olive oil in a LARGE stock pot over medium heat. Add onion, celery, garlic, and peppers and sautee until tender and onion is translucent. Add in the raw ground meat, if you're using it, breaking it apart with the spoon. Cook until browned a bit. Add in the zucchini and butternut squash, and cook until a little tender (about 5 minutes--it doesn't quite need to be cooked through). Toss in your seasonings at this point, and cook for 2-3 minutes.
Add in the beans, tomatoes, tomato paste, broth, and leftover turkey--bring to a simmer, turn heat to low or medium low, and allow to cook for at least 30 minutes, stirring occasionally. Allow to cook until it reaches the consistency you like (we like our chili thick), and correct any seasonings.
Serve hot and top with your favorite chili toppings!
This could easily be thrown into a slow-cooker (though I recommend browning the onions and meat first for flavor) and cooked on low for 8 hours.
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Saturday, December 28, 2013
Tuesday, June 11, 2013
Greek-Inspired Feast
Well, hi, friends! It's been too long!
I'm back for a surprise appearance!
So, at my parents' house, we have a garden. It's been very warm and rainy here in MD, and therefore the garden has just exploded with growth! That, coupled with working at an organic market and two Costco memberships in the house, means we sometimes have an over-abundance of produce that needs to be cooked.
I cannot emphasize enough, though, the growth in the garden. Oregano, basil, thyme, mint, cilantro, parsley, dill, kale, chard, squash, peppers, tomatoes, green beans...it's ridiculous. Oh, and there's a cucumber plant in there somewhere, but I'm afraid the squash is gonna choke it out.
So, the following is what I'm preparing right now in order to get rid of some of what we have laying around!
Keftedes-Inspired Burgers
1 pound 20/80 ground beef
1/3 cup finely chopped fresh oregano
3 T. finely chopped mint
3 garlic cloves, crushed and minced
1 egg
Zest of 1/2 a lemon
Salt & pepper
Marinated Portabella Mushroom Caps
3 large portabella caps, washed and dried
4 garlic cloves, minced
3 T. olive oil
2 T. balsamic vinegar
Salt & pepper to taste
2 T. finely chopped fresh oregano
Mediterranean Sauteed Greens and Beans
2 T. olive oil
1-2 bunches of Swiss chard, chopped
Zest and juice of 1 lemon
2 garlic cloves, minced
1/2 cup white wine
1 15-oz can of cannelini beans, drained and rinsed
A handful of cherry tomatoes
Salt & pepper to taste
Heat olive oil in a large skillet over medium heat. Toss in chopped chard stems and cherry tomatoes. Allow to cook until the tomatoes are tender and squishy.
Greek-Style Zucchini
2 T. olive oil
1 1/2 pounds zucchini/summer squash, sliced into 1/2 inch think pieces (if large, quarter them, if medium, half them)
2 garlic cloves, minced
1 red onion, sliced
Zest of 1/2 a lemon, juice of a whole lemon
Salt & pepper to taste
1/3 cup chopped fresh oregano
Heat your olive oil in a large skillet over medium heat. Add in your sliced onion and cook until tender.
Serve everything with a healthy sprinkling of feta cheese!
Who ever said low carb and gluten free had to be boring?
I'm back for a surprise appearance!
So, at my parents' house, we have a garden. It's been very warm and rainy here in MD, and therefore the garden has just exploded with growth! That, coupled with working at an organic market and two Costco memberships in the house, means we sometimes have an over-abundance of produce that needs to be cooked.
I cannot emphasize enough, though, the growth in the garden. Oregano, basil, thyme, mint, cilantro, parsley, dill, kale, chard, squash, peppers, tomatoes, green beans...it's ridiculous. Oh, and there's a cucumber plant in there somewhere, but I'm afraid the squash is gonna choke it out.
 |
| I had to cut out at least half of our thyme and oregano that were taking over the garden. |
 |
| Who needs coat hooks? Those are for herb drying! |
 |
| Some of the massive amounts of Swiss chard that are springing forth. |
Keftedes-Inspired Burgers
1 pound 20/80 ground beef
1/3 cup finely chopped fresh oregano
3 T. finely chopped mint
3 garlic cloves, crushed and minced
1 egg
Zest of 1/2 a lemon
Salt & pepper
Preheat your grill to medium-high or high heat.
Mix together ingredients in a small bowl. Allow to sit for at least one hour in the fridge.
Form into four equal-sized patties and grill over high heat for about 5 minutes on each side (for a well-done burger).
3 large portabella caps, washed and dried
4 garlic cloves, minced
3 T. olive oil
2 T. balsamic vinegar
Salt & pepper to taste
2 T. finely chopped fresh oregano
Toss ingredients into a ziploc bag and allow to marinate for at least 1 hour. Shake it around every now and then to redistribute.
Grill over high heat for about 4 minutes on each side, or until charred and tender.
Mediterranean Sauteed Greens and Beans
2 T. olive oil
1-2 bunches of Swiss chard, chopped
Zest and juice of 1 lemon
2 garlic cloves, minced
1/2 cup white wine
1 15-oz can of cannelini beans, drained and rinsed
A handful of cherry tomatoes
Salt & pepper to taste
Heat olive oil in a large skillet over medium heat. Toss in chopped chard stems and cherry tomatoes. Allow to cook until the tomatoes are tender and squishy.
Toss in your chopped chard. It will look like a lot, but trust me, it cooks down.
Once the greens have cooked down, add the white wine, beans, lemon zest, lemon juice, and garlic cloves. Allow to simmer, cooking off the liquid.
Before serving, season with salt and pepper and allow to cook a bit more. Taste and serve!
Greek-Style Zucchini
2 T. olive oil
1 1/2 pounds zucchini/summer squash, sliced into 1/2 inch think pieces (if large, quarter them, if medium, half them)
2 garlic cloves, minced
1 red onion, sliced
Zest of 1/2 a lemon, juice of a whole lemon
Salt & pepper to taste
1/3 cup chopped fresh oregano
Heat your olive oil in a large skillet over medium heat. Add in your sliced onion and cook until tender.
Add in the garlic and zucchini. Cook for 10 minutes over medium heat, until the zucchini begins to soften.
Now add in 2/3 of your oregano and the lemon zest and juice. Stir to combine.
If you are impatient like me for the zucchini to cook through, you can place a lid over the top so the squash cooks faster. Make sure it's not too liquidy by leaving a gap.
Season with salt and pepper to taste and serve, sprinkling with the remaining oregano.
Serve everything with a healthy sprinkling of feta cheese!
Who ever said low carb and gluten free had to be boring?
Friday, March 29, 2013
Vegetarian Moussaka
Moussaka is essentially the Greek lasagna--there are thousands of recipes for it, and everyone says theirs is the right one. I learned recently that the "traditional" topping may not be a bechamel sauce, but a yogurt mixture, which sounded great to me! So I decided to try it out! I actually prefer the flavor to the bechamel, and it feels a bit more, I don't know, nutritious.
I love moussaka, and my mom requested it this week, but I wasn't feeling a heavy meat-filled meal. So, we did a vegetarian version with lentils, which came out delightfully! Even better the next day!
Ingredients:
500 grams eggplant, thinly sliced (about one LARGE eggplant, or two small ones/2 lb.)
250 grams zucchini, thinly sliced (about two medium/1 lb. zucchini)
250 grams Yukon Gold potatoes, thinly sliced (about 2 medium/1 lb. potatoes)
2-3 T. olive oil
Filling:
1 cup cooked lentils
2 carrots, diced
2 stalk of celery, diced
1 large yellow onion, diced
2 cloves of garlic, chopped
2 T. cider vinegar
1 t. Worcestershire sauce
1/2 t. gluten-free soy sauce
1 t. ground cinnamon
1 t. oregano
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 t. fennel seeds
14 oz. can diced or crushed tomatoes
Salt & pepper to taste
About 4 oz. crumbled feta cheese
Topping:
1 cup Greek yogurt
1 cup cottage cheese
1 egg
Pinch of nutmeg and cinnamon
1 t. fresh thyme leaves
Salt to taste
Instructions:
Toss your eggplant and zucchini slices in a large bowl with some salt. Allow to sit and sweat out their water for at least 30 minutes. Rinse and pat dry on a few layers of paper towels.
Toss eggplant, potatoes, and zucchini in olive oil until lightly coated. Preheat your broiler and place a rack on the highest slot. Spread the vegetables over a few foil-lined cookie sheets, in single layers, and broil for 5-10 minutes, until lightly browned on top and tender. Set aside and allow to cool.
Now preheat your oven to 375 degrees F.
In a large, lidded skillet, heat 1 T. oil over medium heat. Saute onion, carrot, celery, and garlic until cooked through and lightly browned. Add in your spices and allow them to "bloom" (i.e. until you can REALLY smell them), about 2 minutes. Toss in the lentils, vinegar, sauces, and tomatoes. Bring to a simmer, reduce heat, and partially cover the pan. Cook until the liquid is reduced and the mixture is thick and pasty (30 min. to an hour). Taste and correct seasonings to your liking.
Grease an 8x8 or 9x9 inch glass/ceramic baking pan.
Arrange 1/3 of your vegetables in the bottom of the pan in the order of: eggplant, potatoes, zucchini. Spread half of the lentil filling mixture over this, and top with half of the feta. Repeat. Then, for the last layer, reverse the vegetable order (zucchini, potatoes, eggplant) and you are done assembling! Cover with aluminum foil and bake for 25 minutes in the preheated oven.
While that's baking, in a food processor, combine the topping ingredients until smooth. Once the first bake is finished, remove the moussaka from the oven and remove the foil. Raise the oven temperature to 400 degrees F. Spread the yogurt mixture over the top of the dish and place back in the oven, uncovered. Bake for 30 minutes more, until the top is lightly browned and the sides are bubbling.
Enjoy alone, or with a lovely Greek salad!
I love moussaka, and my mom requested it this week, but I wasn't feeling a heavy meat-filled meal. So, we did a vegetarian version with lentils, which came out delightfully! Even better the next day!
Ingredients:
500 grams eggplant, thinly sliced (about one LARGE eggplant, or two small ones/2 lb.)
250 grams zucchini, thinly sliced (about two medium/1 lb. zucchini)
250 grams Yukon Gold potatoes, thinly sliced (about 2 medium/1 lb. potatoes)
2-3 T. olive oil
Filling:
1 cup cooked lentils
2 carrots, diced
2 stalk of celery, diced
1 large yellow onion, diced
2 cloves of garlic, chopped
2 T. cider vinegar
1 t. Worcestershire sauce
1/2 t. gluten-free soy sauce
1 t. ground cinnamon
1 t. oregano
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 t. fennel seeds
14 oz. can diced or crushed tomatoes
Salt & pepper to taste
About 4 oz. crumbled feta cheese
Topping:
1 cup Greek yogurt
1 cup cottage cheese
1 egg
Pinch of nutmeg and cinnamon
1 t. fresh thyme leaves
Salt to taste
Instructions:
Toss your eggplant and zucchini slices in a large bowl with some salt. Allow to sit and sweat out their water for at least 30 minutes. Rinse and pat dry on a few layers of paper towels.
Toss eggplant, potatoes, and zucchini in olive oil until lightly coated. Preheat your broiler and place a rack on the highest slot. Spread the vegetables over a few foil-lined cookie sheets, in single layers, and broil for 5-10 minutes, until lightly browned on top and tender. Set aside and allow to cool.
Now preheat your oven to 375 degrees F.
In a large, lidded skillet, heat 1 T. oil over medium heat. Saute onion, carrot, celery, and garlic until cooked through and lightly browned. Add in your spices and allow them to "bloom" (i.e. until you can REALLY smell them), about 2 minutes. Toss in the lentils, vinegar, sauces, and tomatoes. Bring to a simmer, reduce heat, and partially cover the pan. Cook until the liquid is reduced and the mixture is thick and pasty (30 min. to an hour). Taste and correct seasonings to your liking.
Grease an 8x8 or 9x9 inch glass/ceramic baking pan.
Arrange 1/3 of your vegetables in the bottom of the pan in the order of: eggplant, potatoes, zucchini. Spread half of the lentil filling mixture over this, and top with half of the feta. Repeat. Then, for the last layer, reverse the vegetable order (zucchini, potatoes, eggplant) and you are done assembling! Cover with aluminum foil and bake for 25 minutes in the preheated oven.
While that's baking, in a food processor, combine the topping ingredients until smooth. Once the first bake is finished, remove the moussaka from the oven and remove the foil. Raise the oven temperature to 400 degrees F. Spread the yogurt mixture over the top of the dish and place back in the oven, uncovered. Bake for 30 minutes more, until the top is lightly browned and the sides are bubbling.
Enjoy alone, or with a lovely Greek salad!
Saturday, February 23, 2013
Recent Recipes
Seeing as I have packed the camera away, I unfortunately haven't been taking any photos of my foodstuffs lately. But, I shall list for you the recipes I have made (plus any changes I made) in this post!
Also, in case you didn't know, I discovered a new source of cross-contamination this week: plastic storage containers! Apparently they can absorb gluten! *themoreyouknow*
I felt like I was going insane all week, getting glutened daily but not using/eating anything with gluten-containing ingredients. And it wasn't BAD reactions, just mild discomfort and bloat (and over the week, I began getting depressed and anxious). I was starting to think they were psychosomatic. Nope. Not crazy. It's my (admittedly very old) Gladware. *sigh* Oh well, at least we're moving and I have an excuse to get more?
***********************************************************************
So, on with the
RECIPE LINKS
This is my favorite thing of the week. Andalusian Gypsy Stew. Also known as "Olla Gitana", but this recipe, instead of being vegetarian (like all the other recipes I looked up), this one is a bit heartier with the addition of sausage and pork. The only changes I made were to omit the bread crumbs (for obvious reasons) and the pork bones (simply because I didn't have them). It. Is. Incredible. Very hearty, very healthy, very flavorful. Go. Make it now. I'll wait. **Low Carb, Gluten-Free, Vegetarian/Vegan Option**
Last night, I prepared this for myself: Spinach with Chickpeas and Fried Eggs. NOW. The recipe made me think of something else I wanted to try for a while, called shakshouka. Or menemen. See a theme? So what did I do? I mixed them together! I started with the onion, and a thinly sliced red and green bell pepper. Cooked that until tender, and then I tossed in the chickpeas, tomatoes (I used a whole 28-oz/798 mL can), and garlic. I allowed this to simmer for about 30 minutes (I wanted the bell peppers/onion broken down) and then I added in the broth and spices (I doubled the spice amounts). I let that cook on almost-high-heat for almost an hour, until the broth had mostly boiled off (and left the delicious taste behind). About 30 minutes before serving, I tossed in all on the spinach (in batches, because that's a lot of spinach), stirred it in, and fried up my egg in the meantime (not in a ton of oil, just a spritz). Add a dash of lemon juice or a vinegar of your choice at the end to give it a bit of acid flavor. Really healthy and filling, great for lunch, dinner, or breakfast. (The original recipe says this is 4 servings, but to me it looks more like 6? I don't know how you could eat 1/4 of the recipe without bursting.) **Slow Carb, Gluten-Free, Vegetarian/Vegan Option without the eggs**
I also made these puppies! Carrot Cake Protein Bars. Instead of syrup, I used Splenda, and instead of coconut flour, I used almond meal. This resulted in a batter-like consistency, rather than a dough, so I just poured it into a baking pan and cut it afterward. Really delicious! A great fake-out dessert (or breakfast...porque no los dos?) full of good stuff. And it really does taste like carrot cake. **Low Carb, Gluten-Free, High-Protein, Vegetarian, Vegan Option with Egg Replacers**
Lastly, my "real" dessert of the week was Gluten-Free Goddess' Pumpkin Pie Bread. So good. So so good. I added chopped up dark chocolate Toblerone to it (no chocolate chips in the house). To die for. **...Yeah, this is just gluten-free, not healthy at all :P.
There you have it! Enjoy, readers. Go make these things.
**************************************************************************
And a VERY great piece of advice to fellow gluten-intolerant/Celiacs: If you get glutened, swallowing a shot (a couple of tablespoons) of apple cider/white vinegar (dilute it if you want) will reduce your symptoms. I didn't believe it until I tried it. Within 10 minutes, my bloat had almost disappeared, the headfog had dissipated, and the nausea was gone. Such a relief not feeling sick! But you're gonna feel really strange for a few minutes, just be warned.
Also, in case you didn't know, I discovered a new source of cross-contamination this week: plastic storage containers! Apparently they can absorb gluten! *themoreyouknow*
I felt like I was going insane all week, getting glutened daily but not using/eating anything with gluten-containing ingredients. And it wasn't BAD reactions, just mild discomfort and bloat (and over the week, I began getting depressed and anxious). I was starting to think they were psychosomatic. Nope. Not crazy. It's my (admittedly very old) Gladware. *sigh* Oh well, at least we're moving and I have an excuse to get more?
***********************************************************************
So, on with the
RECIPE LINKS
This is my favorite thing of the week. Andalusian Gypsy Stew. Also known as "Olla Gitana", but this recipe, instead of being vegetarian (like all the other recipes I looked up), this one is a bit heartier with the addition of sausage and pork. The only changes I made were to omit the bread crumbs (for obvious reasons) and the pork bones (simply because I didn't have them). It. Is. Incredible. Very hearty, very healthy, very flavorful. Go. Make it now. I'll wait. **Low Carb, Gluten-Free, Vegetarian/Vegan Option**
Last night, I prepared this for myself: Spinach with Chickpeas and Fried Eggs. NOW. The recipe made me think of something else I wanted to try for a while, called shakshouka. Or menemen. See a theme? So what did I do? I mixed them together! I started with the onion, and a thinly sliced red and green bell pepper. Cooked that until tender, and then I tossed in the chickpeas, tomatoes (I used a whole 28-oz/798 mL can), and garlic. I allowed this to simmer for about 30 minutes (I wanted the bell peppers/onion broken down) and then I added in the broth and spices (I doubled the spice amounts). I let that cook on almost-high-heat for almost an hour, until the broth had mostly boiled off (and left the delicious taste behind). About 30 minutes before serving, I tossed in all on the spinach (in batches, because that's a lot of spinach), stirred it in, and fried up my egg in the meantime (not in a ton of oil, just a spritz). Add a dash of lemon juice or a vinegar of your choice at the end to give it a bit of acid flavor. Really healthy and filling, great for lunch, dinner, or breakfast. (The original recipe says this is 4 servings, but to me it looks more like 6? I don't know how you could eat 1/4 of the recipe without bursting.) **Slow Carb, Gluten-Free, Vegetarian/Vegan Option without the eggs**
I also made these puppies! Carrot Cake Protein Bars. Instead of syrup, I used Splenda, and instead of coconut flour, I used almond meal. This resulted in a batter-like consistency, rather than a dough, so I just poured it into a baking pan and cut it afterward. Really delicious! A great fake-out dessert (or breakfast...porque no los dos?) full of good stuff. And it really does taste like carrot cake. **Low Carb, Gluten-Free, High-Protein, Vegetarian, Vegan Option with Egg Replacers**
Lastly, my "real" dessert of the week was Gluten-Free Goddess' Pumpkin Pie Bread. So good. So so good. I added chopped up dark chocolate Toblerone to it (no chocolate chips in the house). To die for. **...Yeah, this is just gluten-free, not healthy at all :P.
There you have it! Enjoy, readers. Go make these things.
**************************************************************************
And a VERY great piece of advice to fellow gluten-intolerant/Celiacs: If you get glutened, swallowing a shot (a couple of tablespoons) of apple cider/white vinegar (dilute it if you want) will reduce your symptoms. I didn't believe it until I tried it. Within 10 minutes, my bloat had almost disappeared, the headfog had dissipated, and the nausea was gone. Such a relief not feeling sick! But you're gonna feel really strange for a few minutes, just be warned.
Monday, February 18, 2013
Vegan Mondays: Baingan Bharta (Eggplant Curry)
So in the wake of going gluten-free, it seems that my lactose intolerance (which I've known about forever, but been able to mostly ignore) is also beginning to flair up. Which is common once one goes gluten-free with Celiac/intolerance--your digestive system can now process things the right way again, so any intolerance you already had before gets worse!
It is with sad news that I announce that I must (mostly) break up with cheese.
Which leads us into today's recipe!
I *may* have posted this recipe before, but I am making it again and it may be a tad different. So oh well! Enjoy it again!
I have combined two recipes to make this. From here and here. They are not horribly different, except for their spice amounts.
Ingredients:
2 T. olive oil
1 large red onion, diced
1 large red bell pepper, diced
6 cloves of garlic, minced
1 large tomato, diced (or use canned, like I did...maybe a 14-oz. can of diced tomatoes)
1 T. cumin seeds
1 t. ground turmeric
1 t. ground coriander
1 t. garam masala
1/2 t. red pepper flakes/powder
1/2 t. ground fenugreek
1/2 t. mustard powder (I didn't have this, so I used some mustard in the fridge)
1 large eggplant, or 2 medium, cubed
Salt to taste
Instructions:
Heat the oil in a large skillet over medium heat. Add the onion and bell pepper, and saute until cooked-through. Add the garlic and saute until fragrant. Toss in your spices and allow the scent to bloom. Add the tomatoes, and allow this to cook for about 10 minutes.
Add in the eggplant and place a lid on top. Turn the heat down and allow this all to cook, stirring occasionally, for 20-25 minutes, until the eggplant is tender and the flavors have blended. Lastly, taste for salt and season to taste.
(I was bad about taking pictures as I was in a huge hurry.)
Serve plain, over rice, or with naan. Enjoy!
It is with sad news that I announce that I must (mostly) break up with cheese.
Which leads us into today's recipe!
I *may* have posted this recipe before, but I am making it again and it may be a tad different. So oh well! Enjoy it again!
I have combined two recipes to make this. From here and here. They are not horribly different, except for their spice amounts.
Ingredients:
2 T. olive oil
1 large red onion, diced
1 large red bell pepper, diced
6 cloves of garlic, minced
1 large tomato, diced (or use canned, like I did...maybe a 14-oz. can of diced tomatoes)
1 T. cumin seeds
1 t. ground turmeric
1 t. ground coriander
1 t. garam masala
1/2 t. red pepper flakes/powder
1/2 t. ground fenugreek
1/2 t. mustard powder (I didn't have this, so I used some mustard in the fridge)
1 large eggplant, or 2 medium, cubed
Salt to taste
Instructions:
Heat the oil in a large skillet over medium heat. Add the onion and bell pepper, and saute until cooked-through. Add the garlic and saute until fragrant. Toss in your spices and allow the scent to bloom. Add the tomatoes, and allow this to cook for about 10 minutes.
Add in the eggplant and place a lid on top. Turn the heat down and allow this all to cook, stirring occasionally, for 20-25 minutes, until the eggplant is tender and the flavors have blended. Lastly, taste for salt and season to taste.
(I was bad about taking pictures as I was in a huge hurry.)
Serve plain, over rice, or with naan. Enjoy!
Wednesday, February 13, 2013
Braised Pork and Red Cabbage
This is a great, one-pot dish that takes very little effort to prepare and comes out tasting delicious!
Ingredients:
2-lb. pork tenderloin
7-8 cloves of garlic, peeled
Salt & pepper to taste
6 strips of bacon, chopped
1 large onion, thinly sliced
1 tart apple, cored and thinly sliced
1 cup chopped celery
1-2 lb. head of red cabbage, roughly chopped
2 bay leaves
1/2 cup tomato sauce
1/4 cup balsamic vinegar
2 T. sugar or Splenda
1 t. marjoram
Salt and pepper to taste
Instructions:
Cut 7-8 slits, about an inch apart, into the pork tenderloin. Place the garlic cloves in these slits. Salt and pepper the pork and set aside.
Preheat the oven to 350 degrees F.
In a large Dutch oven, cook the bacon over medium-high heat until the fat begins to render out and the bacon is browning.
Move aside the bacon and brown the tenderloin. Brown on all sides and remove from the pan.
You can take this opportunity to chop up your other ingredients.
Add in the onion and cook until they begin to caramelize.
Once done, throw in the other ingredients and stir around. Cook until the cabbage starts to wilt. Place the pork on top of the cabbage mixture and put the lid on the Dutch oven.
Put this in the preheated oven and bake for an hour, or until the cabbage is tender and the pork is cooked through.
You may have a bit too much liquid still in the pan. If so, place it on a burner over high heat until it boils off.
Remember to taste your cabbage and adjust any flavors to your taste.
Slice up your pork and serve!
Ingredients:
2-lb. pork tenderloin
7-8 cloves of garlic, peeled
Salt & pepper to taste
6 strips of bacon, chopped
1 large onion, thinly sliced
1 tart apple, cored and thinly sliced
1 cup chopped celery
1-2 lb. head of red cabbage, roughly chopped
2 bay leaves
1/2 cup tomato sauce
1/4 cup balsamic vinegar
2 T. sugar or Splenda
1 t. marjoram
Salt and pepper to taste
Instructions:
Cut 7-8 slits, about an inch apart, into the pork tenderloin. Place the garlic cloves in these slits. Salt and pepper the pork and set aside.
Preheat the oven to 350 degrees F.
In a large Dutch oven, cook the bacon over medium-high heat until the fat begins to render out and the bacon is browning.
Move aside the bacon and brown the tenderloin. Brown on all sides and remove from the pan.
You can take this opportunity to chop up your other ingredients.
Add in the onion and cook until they begin to caramelize.
Once done, throw in the other ingredients and stir around. Cook until the cabbage starts to wilt. Place the pork on top of the cabbage mixture and put the lid on the Dutch oven.
 |
| I took the opportunity to deglaze the pan with the vinegar. |
You may have a bit too much liquid still in the pan. If so, place it on a burner over high heat until it boils off.
Remember to taste your cabbage and adjust any flavors to your taste.
Slice up your pork and serve!
Tuesday, February 12, 2013
Chickpea, Tomato, and Chard Soup
I had a really bad night. Today, all I wanted was easy, comforting food that combatted my tiredness and the falling snow outside.
This has a very similar flavor to minestrone--you could easily toss in some pasta, if you like.
Also, I've been trying to work on my food photos. So there are a few "finished presentation" ones at the end :P.
Ingredients:
1 T. olive oil
1 onion, chopped
1 large red bell pepper, or 2 small ones, chopped
2 stalks of celery, chopped
1 large carrot, or 2 medium, chopped
2 cans of chickpeas (or any other preferred beans), rinsed and drained
2 28-oz. cans whole or diced tomatoes
1 t. oregano
1 bay leaf
1/2 t. red pepper flakes
4 cups low-sodium chicken or vegetable (if you want it to be vegan) broth
1 bunch Swiss chard or kale, roughly chopped
Salt & pepper to taste
Instructions:
Heat oil in a large pot over medium heat. Add in the onion, celery, carrots, bell pepper, and chard stems (if using). Cook for 10-15 minutes, until cooked through and tender.
Add in the chickpeas and tomatoes, bringing to a simmer. Squash the tomatoes against the side of the pan as they cook, if using whole. Add in spices/herbs. Cook for about 5 minutes.
Add in the broth and bring to a simmer again. Allow to cook for 10 more minutes.
Toss in the chard leaves, and cook until tender. Season to taste.
Serve!
This has a very similar flavor to minestrone--you could easily toss in some pasta, if you like.
Also, I've been trying to work on my food photos. So there are a few "finished presentation" ones at the end :P.
Ingredients:
1 T. olive oil
1 onion, chopped
1 large red bell pepper, or 2 small ones, chopped
2 stalks of celery, chopped
1 large carrot, or 2 medium, chopped
2 cans of chickpeas (or any other preferred beans), rinsed and drained
2 28-oz. cans whole or diced tomatoes
1 t. oregano
1 bay leaf
1/2 t. red pepper flakes
4 cups low-sodium chicken or vegetable (if you want it to be vegan) broth
1 bunch Swiss chard or kale, roughly chopped
Salt & pepper to taste
Instructions:
Heat oil in a large pot over medium heat. Add in the onion, celery, carrots, bell pepper, and chard stems (if using). Cook for 10-15 minutes, until cooked through and tender.
Add in the chickpeas and tomatoes, bringing to a simmer. Squash the tomatoes against the side of the pan as they cook, if using whole. Add in spices/herbs. Cook for about 5 minutes.
Add in the broth and bring to a simmer again. Allow to cook for 10 more minutes.
Toss in the chard leaves, and cook until tender. Season to taste.
Serve!
Thursday, January 31, 2013
Slow-Cooker Balsamic-Tomato Chicken Stew
Balsamic vinegar is one of my favorite things on the planet. It's up there with Sriracha. I'll put it in everything.
Which brings me to this.
Oh my.
Delicious.
Just delicious.
I have nothing more to say.
Ingredients:
1 T. olive oil
1 onion, thinly sliced
3 bell peppers, seeded and thinly sliced
5 cloves of garlic, minced
1 T. tomato paste
1 t. anchovy paste OR fish sauce (fish sauce is made from anchovies)
1/2 cup balsamic vinegar
4-6 boneless, skinless chicken breasts (depends on how many you're serving)
3/4 cup chicken stock
1 t. marjoram/thyme
2 bay leaves
Pinch of red pepper flakes
2 cups of canned, whole tomatoes (San Marzanos are the best)
1 bunch Swiss Chard, roughly chopped
Salt & pepper to tasted
Instructions:
Heat oil in a large skillet over medium-high heat. Add your onions and bell peppers and allow to cook until they are beginning to brown. Add in garlic and stir together, cooking for 1 minute more. Remove from heat.
Now place everything else except the Swiss chard and the salt and pepper into the slow-cooker. Set on high for 6 hours.
If you want less liquid, uncover the slow-cooker about halfway through.
30 minutes before serving, add in the Swiss chard and season with salt & pepper.
Serve over rice, pasta, polenta, or, as we did, sunchoke puree!
I can't wait to eat the leftovers. I think it'd be fantastic as a pasta sauce.
Which brings me to this.
Oh my.
Delicious.
Just delicious.
I have nothing more to say.
Ingredients:
1 T. olive oil
1 onion, thinly sliced
3 bell peppers, seeded and thinly sliced
5 cloves of garlic, minced
1 T. tomato paste
1 t. anchovy paste OR fish sauce (fish sauce is made from anchovies)
1/2 cup balsamic vinegar
4-6 boneless, skinless chicken breasts (depends on how many you're serving)
3/4 cup chicken stock
1 t. marjoram/thyme
2 bay leaves
Pinch of red pepper flakes
2 cups of canned, whole tomatoes (San Marzanos are the best)
1 bunch Swiss Chard, roughly chopped
Salt & pepper to tasted
Instructions:
Heat oil in a large skillet over medium-high heat. Add your onions and bell peppers and allow to cook until they are beginning to brown. Add in garlic and stir together, cooking for 1 minute more. Remove from heat.
Now place everything else except the Swiss chard and the salt and pepper into the slow-cooker. Set on high for 6 hours.
If you want less liquid, uncover the slow-cooker about halfway through.
30 minutes before serving, add in the Swiss chard and season with salt & pepper.
Serve over rice, pasta, polenta, or, as we did, sunchoke puree!
I can't wait to eat the leftovers. I think it'd be fantastic as a pasta sauce.
Sunday, January 27, 2013
Vegan Shepherd's Pie
Vegan Monday was not on Monday this week, hehe.
This is actually a great variation on Shepherd's Pie--comfort-food-favorite of many--and it also leaves much up to the cook as to what veggies/legumes to use to adjust it to tastes and health requirements. The mushrooms give it a really meaty flavor and texture, while the lentils provide a creaminess and body. It's super-duper healthy, "slow-carb", and very filling.
The topping could be made with any mixture of starchy vegetables--mine just happened to be mostly pureed cauliflower, with a couple of small white potatoes thrown in.
Add cheese if you want, but that would make it not vegan ;). I actually didn't think it needed it.
Ingredients:
2 T. olive oil
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
2 medium carrots, finely chopped
4 cloves of garlic, minced
300 g. baby bella/cremini mushrooms, chopped
200 g. lentils (I had red on hand), rinsed, cooked, and drained (if using canned, I think one 15-oz. can would be enough)
3 T. tomato paste
1/4 cup red wine
2 T. worcestershire sauce
2 T. coconut milk
1 t. of dill
1 t. marjoram
1 t. oregano
1/2 t. sweet paprika
1/2 t. smoked paprika
2 bay leaves
Salt & pepper to taste
1 1/2 pounds (.6-.7 kg) starchy vegetable, steamed or blanched
1 large shallot, finely chopped
2-4 T. coconut milk
Salt & pepper to taste
Instructions:
Preheat your oven to 375 degrees F while you cook. Prepare either a large casserole dish or multiple small baking dishes (for individual portions) by spraying the sides down with oil. Set aside.
Heat the oil in a large, lidded skillet over medium heat. Toss in onion, carrot, and celery and cook until tender (about 10 minutes).
Add in the mushrooms and garlic. Cook for about 10 more minutes, until cooked through.
Add in the lentils, liquids, and spices. Pop the lid on and allow everything to cook over medium-low heat for 15-20 minutes, to allow all the flavors to meld together. Taste after cooking and correct any seasonings.
Allow excess liquid to cook off (you don't want it to be too "saucy"). Pour into the casserole dish(es).
In another skillet, saute the shallot over medium-high heat in a bit of oil until caramelized.
In a large bowl, using an immersion blender, blend up your starchy vegetables, the cooked shallot, and add the coconut milk gradually until it reaches the consistency you desire (like mashed potatoes). Season with salt & pepper. Pour over the filling in the casserole dish(es), spreading it out to evenly cover everything.
Place in the preheated oven and bake for 30-40 minutes, until the edges are bubbly and the top is a light golden-brown.
It doesn't quite behave like normal Shepherd's Pie, but it sure tastes great! My husband likes to top his with some ketchup, while I throw on the ubiquitous Sriracha. It's even better leftover.
This is actually a great variation on Shepherd's Pie--comfort-food-favorite of many--and it also leaves much up to the cook as to what veggies/legumes to use to adjust it to tastes and health requirements. The mushrooms give it a really meaty flavor and texture, while the lentils provide a creaminess and body. It's super-duper healthy, "slow-carb", and very filling.
The topping could be made with any mixture of starchy vegetables--mine just happened to be mostly pureed cauliflower, with a couple of small white potatoes thrown in.
Add cheese if you want, but that would make it not vegan ;). I actually didn't think it needed it.
Ingredients:
2 T. olive oil
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
2 medium carrots, finely chopped
4 cloves of garlic, minced
300 g. baby bella/cremini mushrooms, chopped
200 g. lentils (I had red on hand), rinsed, cooked, and drained (if using canned, I think one 15-oz. can would be enough)
3 T. tomato paste
1/4 cup red wine
2 T. worcestershire sauce
2 T. coconut milk
1 t. of dill
1 t. marjoram
1 t. oregano
1/2 t. sweet paprika
1/2 t. smoked paprika
2 bay leaves
Salt & pepper to taste
1 1/2 pounds (.6-.7 kg) starchy vegetable, steamed or blanched
1 large shallot, finely chopped
2-4 T. coconut milk
Salt & pepper to taste
Instructions:
Preheat your oven to 375 degrees F while you cook. Prepare either a large casserole dish or multiple small baking dishes (for individual portions) by spraying the sides down with oil. Set aside.
Heat the oil in a large, lidded skillet over medium heat. Toss in onion, carrot, and celery and cook until tender (about 10 minutes).
Add in the mushrooms and garlic. Cook for about 10 more minutes, until cooked through.
Add in the lentils, liquids, and spices. Pop the lid on and allow everything to cook over medium-low heat for 15-20 minutes, to allow all the flavors to meld together. Taste after cooking and correct any seasonings.
Allow excess liquid to cook off (you don't want it to be too "saucy"). Pour into the casserole dish(es).
In another skillet, saute the shallot over medium-high heat in a bit of oil until caramelized.
Friday, January 11, 2013
Slightly Sweet & Spicy Baked Beans
I threw this together, not wanting typical sweet baked beans, not quite wanting charro beans, but something in between. We had it with our delicious barbecue pork! (It was then somehow glutened, so, alas, I cannot eat the delicious leftovers.)
Ingredients:
6 oz. bacon, diced
1 medium onion, diced
1 green bell pepper, diced
4 cloves of garlic, minced
1 15 oz. can of kidney beans, drained and rinsed
1 15 oz. can of white beans, drained and rinsed
1 28 oz. can of diced tomatoes
2 t. yellow mustard
1 T. (or more) sriracha
3 T. fancy molasses
1 T. worcestershire sauce
3 T. red wine vinegar
Dash of liquid smoke
2 t. dried oregano
Instructions:
Stir all ingredients together!
Eat the deliciousness!
Ingredients:
6 oz. bacon, diced
1 medium onion, diced
1 green bell pepper, diced
4 cloves of garlic, minced
1 15 oz. can of kidney beans, drained and rinsed
1 15 oz. can of white beans, drained and rinsed
1 28 oz. can of diced tomatoes
2 t. yellow mustard
1 T. (or more) sriracha
3 T. fancy molasses
1 T. worcestershire sauce
3 T. red wine vinegar
Dash of liquid smoke
2 t. dried oregano
Instructions:
Stir all ingredients together!
Bake in a 400 degree preheated oven for 50-55 minutes, until liquid has been absorbed. Uncover if it's not absorbing enough! Taste and adjust any seasonings.
Eat the deliciousness!
Subscribe to:
Posts (Atom)