Pecan Mushroom Stuffed Zucchini
Posted: May 7, 2012 Filed under: Sides, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: mushrooms, stuffed zucchini, tomatoes, veggies, zucchini 1 Comment
Becky’s Pecan Mushroom Stuffed Zucchini
My daughter Rachel, the gorgeous vegan who co-writes this blog with me, just flew home to Texas today after four fabulous and fun-filled days visiting us here in Colorado. Because I only get to see my newest grandson every two to three months, I’m always shocked by how big he is. But in my wildest imagination, I did not expect 9 month old Jackson to hit the floor and immediately start moving my furniture around. Seriously, Rachel says he spends a portion of every day pushing and rearranging her furniture. Either he is a miniature Popeye-in-the-Making (he does love his spinach!), or a budding interior decorator.
Jackson at Work
“Hi Nonny. I think this chair just works better here, in the middle of the floor, don’t you?”
Whatever the case, Rachel and Jackson could be the poster mom & baby for an ad campaign for Eating Your Vegies.
Rach & Jackson relaxing in our backyard this weekend
She is not only beautiful, but I marveled at her strength as well. I was stunned with admiration as I watched her toss a diaper bag weighing as much as a baby elephant over one shoulder, while she balanced Jackson (no lightweight!) on the other hip, as if they were bags of popcorn.
For their farewell vegan lunch today, I made one of my favorite vegie dishes, Mushroom-Pecan Stuffed Zucchini. I invented this recipe a couple of months ago, and it quickly became one of my favorite staple vegetable dishes. I’m really enjoying being an EOD (Every Other Day) vegetarian, feel my tummy is lighter and flatter and clothes a bit looser. This may be my favorite meatless meal. It’s a good comfort food while I’m missing the pitter-pat of my daughter’s feet and the scoot-scoot-scoot sound of my grandson moving the furniture across the wood floor.
Pecan Mushroom Stuffed Zucchini
Pecan Mushroom Stuffed Zucchini
Serves 4 -6
Ingredients
1/4 cup olive oil
1/4 cup butter (or Earth Balance for vegans)
4 zucchini squashes, cut in half lengthwise, then the middle cut out like a canoe, then diced (see pic below, I just cut a “v” shape to hollow it out quickly.)
8 ounces of mushrooms, any kind, diced (to yield 1 1/2 to 2 cups)
2 cloves garlic, minced
2 pieces soft whole wheat bread made into crumbs (I use food processor)
1/2 cup pecans, broken or chopped (walnuts are also great)
1/2 c. Parmesan cheese, divided (vegans sub with vegan cheese or omit)
3/4 t. salt
1/2 t. pepper
8 cherry or grape tomatoes, sliced for garnish
fresh basil or oregano (enough for garnish)
Directions
Heat oven to 375 degrees.
Put hollowed out zucchini “boats” in a heat-proof rectangle pan, lightly salt & pepper, and microwave for 6 minutes. In the meantime, heat oil and butter together in a skillet, and add the chopped zucchini and mushrooms and garlic.
I scooped out zucchini by simply cutting a “v” shaped piece out of the center.
Chopped zucchini (the scooped out middle portions) and mushrooms, ready for skillet
Stir and cover, cooking over medium heat for about 5 minutes, so that juices accumulate and don’t evaporate. When vegies are soft and translucent and “juicy,” toss in bread crumbs, 1/4 c. Parm cheese, pecans, 3/4 t. salt and 1/2 t. pepper. Stir. Turn off heat. Stuffing should be moist. (If dry, add a little more butter, oil and/or water.) Fill the “nuked” zucchini with stuffing, decorate with sliced tomatoes, cover pan with foil and bake for 15 minutes. Remove from oven and sprinkle with remaining 1/4 c. Parm, and put back in under broiler, watching carefully until Parmesan starts to melt and tomatoes start to brown just a little. Garnish with fresh basil or oregano leaves.
Delicious served alone as a vegetarian meal or as a side dish for any occasion.
Variation: Try adding cooked crumbled sausage for omnivores in your family to make a complete meal-in-one.
Pecan Mushroom Stuffed Zucchini
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Crunchy Asian Cucumber & Tomatoes
Posted: May 3, 2012 Filed under: Salads, Sides, Uncategorized, Vegan, Vegan Options, Veggies | Tags: asian salads, cucumbers, Oriental Salad, salad, summer salads, tomatoes 1 Comment
Becky’s Crunchy Asian Cucumbers and Tomatoes
My husband Greg and I often travel together for business and fun; and this often yields a good bit of comic material. On a recent trip home, we were hauling around enough luggage to outfit the entire cast of Glee for a week, plus golf clubs. (“Learning to pack light,” is on my To Do List.) As is often the case, when we are in a hurry trying to catch a plane, Greg exits the elevator with his suitcase and golf clubs, unaware that I am scrambling to get my suitcases turned around and facing the right direction — when the door closes and takes me to some strange floor, not of my choosing. I always get tickled when this happens. Greg is patient, but doesn’t see as much humor in it as I do.
Last summer he was about to walk off the elevator in Arizona, and in some uncanny feat of timing, both of his lens popped out of his only pair of glasses and one lens rolled, then disappeared down a small crack near the elevator door. Greg stood looking stunned, his eyes wide through his lens-less spectacles. I found this hysterical, could hardly stand up straight I was laughing so hard — but Greg… not so much. (He did however smile when he found a maintenance guy who was able to help him retrieve the lost lens from the basement.)
Last week we were on a plane together, but had to sit in separate seats. Upon descent, a rogue lap top computer went zipping down the aisle. The limber and alert flight attendent expertly caught it right before it hit the cockpit door. Guess who’s lap top it was? The look on Greg’s face as his wife’s computer went whizzing by his seat, then looked over at me, was priceless.
Traveling is not only great for gathering funny material, but it affords me the opportunity to try new foods in new cities that I often try to duplicate at home. On a trip to California, we went out for sushi, and the restaurant served the tastiest crunchy cucumbers as appetizers before the meal. They were small cukes, but sliced thick, peel left on, which gave them a great crunch. This is my version of those yummy Asian cucumbers, with the addition of red tomatoes. It would also be fabulous with thinly sliced red onions if you are a fan of onions. (I am, but alas, Greg is not.)
It makes a nice alternative to green salads, especially for picnics or potlocks.
Becky’s Crunchy Asian Cucumbers and Tomatoes
Ingredients:
I got the small cucumbers at Sprouts, but have also seen them at Whole Foods and Sam’s Club. There’s only a small amount of sesame oil, but it really packs a punch of flavor.
4 small cucumbers sliced thick, peel on
2 Roma tomatoes, cut in chunky slices
1 T. fresh dill or 1 t. dried dill
1/4 c. rice or other light vinegar
1 t. sesame oil
1 T. water
1 T. sugar
1 t. salt
1/2 t. pepper
1 T. sesame seeds, toasted
Directions:
Place chopped cucumbers and tomatoes in a bowl. Mix the rest of the ingredients in another small bowl and whisk. Pour dressing over cukes and tomatoes Let set for about 30 minutes in the fridge before serving. Keeps well in a Tupperware-like container for at least one more day.
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Creamy Yellow Pepper Soup
Posted: May 1, 2012 Filed under: Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: cream, sweet potato, yellow pepper, yellow pepper soup 7 Comments
Becky's Creamy Yellow Pepper Soup
Last week I spent the waning hours of sunshine lingering at the condo pool where we spent our vacation in Orlando. As I read my book, luxuriating in the peaceful surroundings, I suddenly heard a child’s terrified scream from the shallow end of the pool. En masse, all the adults stood to see what happened, ready to spring into action.
What we saw was a pink swimsuit, a flurry of dark braids, and what appeared to be a flock of feathers, going at each other. A pair of ducks had apparently chosen this pool for their evening dip, nearly landing on the little girl’s head. Before long, the wide-eyed child went from screams of fright to peals of laughter as the two ducks (I’m assuming Donald and Daffy?) quacked and paddled around their new friend.
Life is like that, full of surprises.
This recipe for yellow pepper soup was one of life’s small surprises for me. My friend of many years, Maxine Bland, served it for lunch on her pretty back porch on a beautiful day in Merritt Island, Florida. I can’t say I was thrilled when she announced we were having Yellow Pepper Soup, as this was years ago, and I’d never tasted or seen a yellow pepper! However, I took one sip, and was transported. The delightful, soothing combination of subtle flavors left me craving more, and Maxine was gracious enough to share her recipe. I modified it just slightly.
(As an aside, I wrote a chapter about Maxine and her mother-in-law, Bernie Bland, who is co-founder of Teen Missions, in my book, Real Magnolias. Two women whose faith and perseverance I deeply admire.)
It is fun to serve this soup and watch the expressions from guests. They always ask for seconds, and then, for the recipe. Even people who don’t like peppers (like my husband) love it. It is smooth and slightly sweet (thanks to the addition of a sweet potato and bit of maple syrup), mingled with the crisp fresh taste of yellow peppers. When you swirl in a tablespoon of rich heavy cream, it adds a buttery richness and makes a beautiful presentation.
Becky's Creamy Yellow Pepper Soup
Becky’s Creamy Yellow Pepper Soup
Serves 6 to 8
Ingredients
4 Yellow Peppers, medium sized, seeded, rough chopped and sautéed until just tender. (You can also roast them for a bit more flavor, peeling off the charred skin before seeding and chopping.)
1 cooked (baked, boiled or nuked) sweet potato, peeled and rough-chopped
3 c. organic vegetable broth (you can use chicken broth as well, but in this recipe, I really prefer vegie broth)
1/2 onion, rough chopped
1 clove garlic, peeled
1 T. maple syrup (or brown sugar)
1/4 t. fresh grated nutmeg
3/4 t. salt
1/4 t. pepper
Cream, 6 Tablespoons (1 T for each of 6 bowls) (Non-dairy, unsweetened creamer for vegans)
Directions
Into a blender, toss all the ingredients except salt & pepper, nutmeg and cream. Blend until as smooth as you can get it and cook over medium heat, stirring often, about 10 to 15 minutes until any raw onion and garlic taste is gone, and it is heated through. Add salt and pepper and nutmeg checking for seasonings, adjusting to your liking. Serve in bowls, swirling 1 T. heavy cream into each bowl, gently, using the tip of a spoon just before serving.
Becky's Creamy Yellow Pepper Soup
This was printed from: We Laugh, We Cry, We Cook
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Balsamic Roasted Garlic Veggies
Posted: April 24, 2012 Filed under: Sides, Vegan, Vegetarian, Veggies | Tags: balsamic roasted veggies, balsamic vinegar, broccoli, carrots, cauliflower, garlic, onions, peppers, potatoes, roasted garlic, roasted vegetables, roasted veggies, squash, zucchini 3 Comments“I don’t like asparagus. I don’t like broccoli. I don’t like onions. I don’t like garlic. I don’t like vegetables. Well, I do like corn … and potatoes. I like potatoes.”
This was my husband when we first got married.
I don’t remember cooking much in our first year of marriage. In fact, I have no idea what we ate. I hardly have a single memory in that tiny galley kitchen. Between Jared’s aversion to all things that made food delicious to me and the hideous marbled yellow laminate counter tops with cracks on the corners, I must have felt less than inspired.
When we moved to a new town house with a bright white kitchen near Galveston, I suddenly found myself looking for excuses to be in the kitchen. I started shopping at Farmer’s Markets and reading food blogs and became determined to get Jared to love veggies. Little by little, I found ways to prepare certain vegetables in a way he would eat them. He’ll eat onions if they are caramelized or chopped fine and sauteed in a dish. He’ll eat his peas in a split pea soup. And I can get him to eat almost anything wrapped in a tortilla and dipped in salsa. Thank goodness, because in a crazy turn of events, before we moved out of that town home a year later, we had become full on vegans.
The preparation that finally got Jared raving and begging for veggies was roasting them. If it’s coated with a little evoo and seasoning and crisped up to perfection (to him that includes a few burnt bits on the pan), he’s a happy husband and a happy veggie eater!
This method works wonderfully with asparagus, any root vegetables, broccoli and cauliflower, onions, even chickpeas. Try it with a vegetable you think you don’t like and see if it changes your thoughts on it.
Roasted vegetables are easy enough to serve up on a weeknight and beautiful enough to serve to guests for a celebration dinner.
Rachel’s
Balsamic Roasted Garlic Veggies
Ingredients
(Note: The vegetable list is just a guideline. Use whatever you have in your refrigerator or is on sale at the market. The seasoning ingredients listed are for about 4 cups of vegetables.)
Potatoes, chopped (small, soft-skinned work great, but Idaho & sweet potatoes are wonderful too)
Carrots, chopped
Onions, quartered (leave one end in tact so they don’t get burnt)
Peppers (bell peppers, sweet tri colored peppers, poblanos) (seeded & quartered)
Broccoli (cut into “trees”)
Cauliflower (cut into “trees”)
Zucchini (chopped into large chunks or long ribbons)
Squash (chopped into large chunks or long ribbons)
2 T (maybe more) Extra Virgin Olive Oil
1 T. Balsamic Vinegar
2 t. Salt
2 t. Pepper
1 T. Italian Seasoning Blend
A full head of garlic
Directions
Preheat oven to 400. Spray large cookie sheet with nonstick spray.
Put all the veggies except the garlic in a large mixing bowl, and drizzle 2 tbs of olive oil over the veggies. Toss until all of the veggies are lightly coated, adding more olive oil if needed. Don’t drench them or you’re veggies won’t get crisp. (The amount of olive oil varies because some veggies soak up more, like cauliflower, and others hardly absorb any, like peppers.)
Add balsamic vinegar, salt, pepper, and Italian seasoning, and toss again. Pour veggies onto the cookie sheet and spread around. If they are piled on top of each other, use a second pan.
Take the garlic, remove the lose skin, and chop the top of the head off the garlic so the inside of each clove is exposed. Place the bulb on a piece of foil and drizzle the top of the bulb with olive oil. Wrap the foil around the clove. Add the foil wrapped garlic onto the pan of veggies (sitting upright). Check this tutorial out if you need a visual.
Bake the veggies and garlic for approximately 40 minutes. The potatoes and carrots take the longest to cook, so cook until they are soft in the middle and crispy on the outside.
Remove the garlic from the foil and allow to cool for a few minutes. Carefully either squeeze the garlic out (like toothpaste), or use a fork to remove each clove. Toss in with the roasted veggies. The garlic is delicious and really elevates roasted veggies! Your friends will most definitely track you down for the recipe. Trust me.
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Italian Veggie Layered Casserole
Posted: April 16, 2012 Filed under: Main Dishes, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: eggplant, Italian veggie casserole, layered veggie casserole, squash, squash casserole, vegan casseroles, vegetarian casseroles, veggie lasagne, zucchini, zucchini casserole 2 Comments
Becky's Italian Veggie Layered Casserole
When my kids were little, I remember going bathing suit shopping with three small children in tow. (The last child, number 4, had yet to be born.) Like most women, I’d rather pour lemon juice on a paper cut than shop for a bathing suit, especially after having incubated, grown and given birth to multiple children. The only thing that could make this task even more painful was to try to get it done with three bored and antsy preschoolers in tow.
After what must have seemed an eternity to my eldest son, he said, “Mom, just buy one of those zucchini bathing suits and let’s get out of this Lady Store!”
Little did this child know that due to his weighing in at 9 lb 2 oz, leaving stretch marks from my neck to the my knees, his mother’s days of wearing “zucchinis” (bikinis) were forever behind me.
However, I am quite fond of cooking with zucchini, and this casserole below is one of my favorite ways to use up the abundance of zucchini squash that seem to overflow everyone’s backyard garden all summer long.
I created and made this casserole last week, and it seemed to get even better the next couple of days, as I enjoyed for a vegetarian lunch or a side dish with dinner. It’s a little trouble to make, but it makes a bunch and keeps beautifully in the fridge for several days. Just cut a slice, nuke and enjoy! (Would be a great take-to-work lunch.) It also makes a gorgeous colorful side dish to go with a simple meat like baked chicken, fish, or hamburger patty for the omnivores in your family, while making a satisfying meal for any vegetarians among you. With a few tweaks, this can easily be made into a vegan-friendly dish as well.
Variations:
Vegan version below.
Add cooked seasoned ground hamburger, turkey, chicken, or Italian sausage for an all-in-one main dish casserole.
Using same technique experiment with a variety of veggies and cheeses. Try using Alfredo sauce in place of marinara.
Becky's Italian Veggie Layered Casserole
Becky’s Layered Italian Veggie Casserole
Serves 10 to
Olive oil to coat large skillet (1 to 3 Tablespoons)
1 eggplant, peeled, sliced about ¼ inch thin
2 smallish or 1 large potato, unpeeled, sliced about ¼ inch thin
1/3 c. water
3to 4 zucchini squash, sliced ¼ inch
3 to 4 yellow squash
6 slices Swiss cheese (or mozzarella or any white cheese that melts; almond or soy cheese for vegans)
4 cups marinara sauce, your favorite brand, your favorite homemade recipe or my quick blender marina sauce below * (Try to choose or cook a marinara that is a little on the thick side.)
½ c. to 2/3 c. grated Parmesan, Asiago or other firm Italian cheese (Vegans, click on this link for a recipe for fake vegan parm)
1 ½ c. crushed buttery whole wheat crackers like Ritz or Town House brands (vegans use vegan-friendly crackers of your choice)
2 T. olive oil
2 T. butter or Earth Balance for Vegans
1 t. oregano or Italian seasoning
Salt and pepper
Directions:
In large skillet, pour a couple of tablespoons of olive oil around skillet then sauté eggplant slices until partially cooked, Using tongs, place eggplant in a layer in bottom of big rectangle 11 by 13 inch baking dish. Next, partially cook potato in same skillet, adding 1/3 cup water. Then add this layer on top of the eggplant. Salt and pepper the eggplant-potato layer to taste. Pour two cups marinara sauce on top of potato and eggplant.
First layer of eggplant an potatoes with first layer of sauce being ladled on
Lay Swiss cheese or other white cheese on top of this layer. Next (using same skillet), lightly sauté zucchini and yellow squash together, adding more oil if needed. Put this layer on top of Swiss cheese. Lightly salt and pepper the squash. Pour two more cups of marina on top of squash.
Second layer of squash and marinara
Sprinkle with Parmesan cheese (or vegan substitute) Melt butter with olive oil in skillet, add crushed crackers, and stir until evenly coated. Pour buttered crackers atop casserole. Sprinkle with 1 t. oregano or Italian seasoning.
Topped with cheese and buttered crackers, ready for oven
Bake at 350 until cheese is hot and melted and crackers are golden brown about 20 to 30 minutes.
A slice of Italian veggie heaven...
* Becky’s Quick Blender Marinara
1 16 ounce can diced tomatoes with basil
1 small 4 oz. can tomato paste
1 c. water
1 t. salt
1 t. Italian seasoning
½ onion
2 garlic cloves, peeled
2 t. brown sugar
(optional: fresh basil leaves, ¼ cup red wine)
Put all ingredients in a blender, blend until smooth, or until as chunky as you like it. Makes about 4 cups marina, perfect for this recipe.
Smoky Garlic Lemon Kale
Posted: March 14, 2012 Filed under: Uncategorized, Veggies | Tags: garlic, gluten-free, greens, kale, lemon, side dishes, vegan, vegetarian, veggies 3 CommentsThe first time I tasted kale, I must admit, I spit it out and threw it away.
But my vegan daughter continued to wax eloquent about the virtues of kale: its texture, its taste, its nutrition! Then one day I tasted a bite of kale, cooked right. I was an instant Kale Convert. Now I also say, “All hail to kale!” It keeps a nice, un-mushy texture in soups and stews and I love the little bit of chewiness. Like spinach that never turns to slime.
Recently Rachel snapped this picture of her baby, Jackson, overjoyed with his fist full of kale. If this face doesn’t convince you to try it, I’m pretty sure nothing will.
Kale Baby! "Mmmmm...."
This recipe is a wonderful side dish that I like so much, I could honestly eat the whole bunch for lunch. (And in fact, I just did.) It reminds me of the southern-style greens from my childhood that were cooked all day with bacon. But this recipe adds smoky flavor without bacon, richness without added fat, and only takes about ten minutes to whip up.
Becky’s
Smokey Garlic Lemon Kale
Ingredients:
1/2 c. water
1 1/2 t. vinegar
1 bunch kale
2 cloves garlic
1/4 t. smoked paprika (see picture below)
1 t. olive oil
1/2 t. brown sugar
1/2 lemon
Salt and pepper to taste
Directions:
Tear stems from kale, then rinse and rough chop into about one inch pieces. “Massage” these pieces with your hands for about five seconds to tenderize them.
Into a skillet put: water, vinegar and 2 peeled cloves of garlic, chopped into about four to six slices each. Boil this mixture and then add the kale. Turn heat down to medium and simmer for about 7 minutes. Check it about 1/2 through cooking to make sure there is enough liquid in the pot to keep the kale from burning. The tricky part is to babysit the kale so that the kale itself absorbs as much liquid as possible, without going dry and burning.
When kale is tender, add olive oil, juice from one half a lemon, and brown sugar. Season with salt and pepper and serve. Serves about 4 people, unless you are me, and ravenous, then it only serves one.
Rachel introduced me to smoked paprika, essential for this dish. Adds a wonderful smoked flavor to veggies, beans or meats.
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The Title: Smokey Garlic Lemon Kale
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© Copyright 2012 – All Rights Reserved
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 