Roasted Red Pepper Quinoa
Posted: April 26, 2012 Filed under: Gluten Free, Sides, Vegan | Tags: easy quinoa, gluten-free, quinoa, rice maker quinoa, roasted red pepper quinoa, side dish, vegan 5 Comments
Roasted Red Pepper Quinoa brings a nice touch of color, a punch of flavor, and a boost of nutrition to any meal.
This week I made a plan, a very purposeful plan. I decided that if I really wanted to make room in my life for God, fitness, writing, cooking, my husband, and my son, then I needed to live every day intentionally. Sunday morning I made charts and printed off calendars and posted them on the refrigerator door. I was even planning on attempting to skip my beloved morning coffee. I’d just take Jackson for a brisk walk instead.
As life goes, after church Sunday evening Jackson started running his first ever fever and was up most of the night. Then Monday morning at 7:50 am, my door bell rang. I hurried out of my pjs and into a t-shirt and sweats and threw my wild morning curls into a bun. I carried Jackson, still in his pjs, with me to the door, and we were greeted by a girl in her young 20s who looked like her morning routine had closely resembled mine, except she’d thrown on some scrubs instead of sweats.
“I’m here to give you your physical for the life insurance policy,” she said.
My husband had attempted to postpone this appointment, since he realized last minute he couldn’t be there. Apparently they didn’t get the memo. So there I was left alone to answer 4,000 questions about what disease I may or may not have contracted, pee in a cup (I wonder how many times can I talk about peeing on our food blog!), and have my blood drawn as I tried to keep Jackson entertained and contained.
The visit couldn’t have been less pleasant or less awkward. Taking my blood took two tries, leaving one arm bruised and still sore three days later. Apparently, you don’t need any social skills, hygiene, or experience with needles to be an in-home nurse for this company.
My actual plan for the day had included creating a menu for the week and going grocery shopping. With a feverish baby and one immobile arm, I decided productivity was going to have to wait. Which meant whipping up something for dinner out of a few staples in the kitchen. I usually have a block of tofu (I’m not crazy for tofu, so it’s always waiting for me as I get down to the last of my groceries), some sort of veggies left in the crisper, a jar of roasted red peppers, and a box of pre-rinsed quinoa (pronounced keen-wah).
So I made Everything Tofu (tofu coated in sesame seeds, poppy seeds, onion flakes, and garlic powder) topped with a chive Tofutti cream cheese sauce, a simple side of steamed broccoli, and my latest go-to side dish, roasted red pepper quinoa. It’s so easy and with my rice maker it basically cooks itself while I get the rest of dinner made.
The tofu was actually pretty good, but a lot of work. I would have been just as happy with a whole plate of this quinoa and a little broccoli. I immediately regretted not making more (so I’ve doubled the recipe for you guys!)
Tuesday, after another rough night with Jackson, I woke to a clogged milk duct along with a side of fever. Thankfully, we were back to our healthy selves by Wednesday. There is nothing like feeling sick and sleep deprived to make me thankful for a decent night’s rest and my good health. Maybe I’ll even get back to my plan tomorrow, but I may have lost my willpower to forgo coffee. Have any of you successfully quit coffee? Was it really hard? Did you feel better without it?
Rachel’s
Roasted Red Pepper Quinoa
Serves 4
Ingredients
1 cup onion, diced
4 cloves of garlic, minced
2 T. olive oil
2 cups quinoa (rinsed if the package doesn’t say it’s already pre-rinsed)
3 1/2 cups of water
1/2 cup of juice from a jar of roasted red peppers
1 t. salt
1/2 cup roasted red peppers, chopped
Directions
With a Rice Maker:
In a skillet, saute onions in the olive oil until soft, add the garlic and saute a few minutes longer. Transfer the onions and garlic and any remaining oil into the rice maker, add the quinoa, water, salt, and red pepper juice and cover and start the rice cooker. When the rice maker goes off, add in the chopped roasted red peppers.
Note: If your rice maker has a tendency to stick, add about a teaspoon of extra oil & stir the ingredients before cooking.
Without a Rice Maker:
In a medium sauce pan, saute onions in the olive oil until soft, add the garlic and saute a few minutes longer. Add the quinoa, water, red pepper juice, & salt to the pot. Cover, bring to a boil, then reduce to simmer and cook until all the liquid is absorbed (about 15-20 minutes). When the rice maker goes off, add in the chopped roasted red pepper
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Creamy Artichoke Basil Sauce
Posted: April 17, 2012 Filed under: Main Dishes, Vegan | Tags: artichokes, basil, easy dinner, garlic, healthy, low fat, main dish, pasta, quick dinner, roasted bell peppers, side dish, vegan, vegetarian 5 Comments
Artichokes give this sauce its creamy factor without adding any fat.
Motherhood has changed me. We just spent an evening discussing life insurance and wills. I wake up before eight a.m. without an alarm. I no longer pee alone. I don’t shower until noon most days (if I shower at all). And I cook every meal while simultaneously pulling my child out of cabinets, trash cans, and the wash machine … or out from between my legs.
My mom snapped this picture of Jackson last time she was here. He pulls up on my pant legs right behind me and completely immobilizes me. I can’t turn around or squat down to get him or he’ll fall over. Cooking like this is challenging to say the least.
So I love a meal that is quick and easy, but tastes deliciously gourmet. This pasta sauce is exactly that. It takes about five minutes to make and if you pour it over hot pasta, you don’t even have to simmer it. As a bonus, Jackson likes it too, so I can give him little bites of my dinner without making a different meal for him. Mommy and baby approved!
Did I mention there is no cream in this creamy pasta? It’s almost guilt-free, minus the two tablespoons of olive oil. Another bonus for this post baby body!
Rachel’s
Creamy Artichoke Basil Sauce
Serves 2
Ingredients
2 garlic cloves, diced
2 T. olive oil
1 14 oz can of artichoke hearts, reserve liquid
1 1/2 roasted red bell peppers (jarred or make your own*)
A palm full of basil, roughly chopped
Juice of 1/2 a lemon
1/4 t. salt
1/4 t. pepper
1/2 t. Italian seasoning
8 oz pasta (I used whole wheat spiral pasta, but any kind you like would be fine)
Directions
In a small skillet, heat garlic and olive oil until garlic is just starting to brown. In a blender or food processor, blend all the ingredients including the sauteed garlic and olive oil. Add reserved liquid** from the artichokes (I think I used about a half a cup) to thin out sauce to desired consistency. Taste for seasoning and adjust if needed.
Toss with pasta immediately out of the boiling water. Garnish with a little chopped basil if desired.
*Making your own roasted peppers is easy. Just placing them directly on on a gas burner flame rotating it a few times (like this) or on a pan under the broiler until charred. Then put it in a bowl tightly covered with plastic wrap for a about five minutes. Rub off most of the skin with a damp paper towel. Voila, roasted peppers!
**Pasta water would work great too if you accidentally forget to reserve the liquid from the artichokes. Yes, I speak from experience.
Variations
Stir in chickpeas, sauteed veggies, chicken or Italian sausage (or the vegan versions of these)
Cranberry Orange Kale Salad
Posted: April 12, 2012 Filed under: Salads, Uncategorized | Tags: almonds, cranberries, kale, main salad dish, massaged kale, orange marmalade, salad dressing, side dish, vegan, veggies 4 CommentsThe Condiment Queen, that’s what I call my mom. At any given moment she has no less than 100 condiments lining the door of her refrigerator. Growing up, we always had at least ten varieties of mustard, ample obscure relishes, and enough barbeque sauce to smother 50 pigs … yet (due to raising four teenagers & a revolving door of their hungry friends) we were almost always out of milk, bread, and other essentials.
She loves her condiments so much, she even travels with them. Last week I peeked into the back of my refrigerator to see a jar of orange marmalade. I didn’t buy that, I thought. My mom always has orange marmalade in her refrigerator though. She must have traveled all the way from Denver to Dallas with it the last time she visited, in fear, I’m sure, that there might be a shortage of condiments in my fridge.
In honor of my Condiment Queen mama and her beloved orange marmalade, I used the remainder of the jar to dress the salad at our Easter lunch. The sweet dressing went perfectly with the slightly bitter massaged kale greens, dried cranberries, and slivered almonds. It would be great on spinach or mixed greens too if we haven’t sold you on the delicious wonders of one of the most nutrient dense foods on the planet yet (at least according to the Whole Foods Aggregate Nutrient Density Index.)
Cranberry Orange Kale Salad
Serves ~ 6
Ingredients
1 bunch of kale, washed & dried
2 T. orange marmalade
3 T. olive oil
1 T. apple cider vinegar (or white wine or regular vinegar)
2 T. orange juice (I used one clementine)
Salt & pepper to taste
A handful of slivered almonds
A handful of dried cranberries
Directions
First, take your clean and dry kale and massage it with your hands for a few minutes until it looks like it has been lightly sauteed. It will significantly reduce in size and soften up quite a bit. Think deep tissue massage. Kale is tough and can take a nice firm touch.
(As is, kale is very fiberous and takes a long time to chew, but massaging kale breaks down the fibers and makes it nice and soft like sauteed kale with all the benefits of eating raw greens.)
Next, mix the marmalade, olive oil, vinegar, orange juice, and salt and pepper together. Taste for seasoning. Toss the kale with the dressing. Top with slivered almonds and dried cranberries.
Make this a main dish for 2-3 people by serving it on a bed of quinoa, or topping with grilled tofu, chicken (or vegan chick’n strips).
Three Pea Salad
Posted: April 10, 2012 Filed under: Salads, Vegan | Tags: black-eyed peas, chickpeas, peas, salad, side dish, spring side dish, tabasco, vegan, vegan protein Leave a commentWe had the most wonderful, relaxing Easter this year. Jared’s parents and brother came over to our house and we enjoyed a beautiful spread of food for vegans and omnivores alike.
Easter Lunch
Rhonda, my wonderful mother-in-law, brought ham, and homemade macaroni and cheese, delicious roasted corn, and an apple pie. Jared and I weren’t short on choices though! I made zucchini basil risotto, balsamic roasted veggies, cranberry orange kale salad, cashew queso in a bread bowl, and three pea salad. We washed it all down with peach iced tea and Bogle Chardonnay. It was quite a feast for the five of us.
We meandered through lunch, then headed out for Jackson’s first Easter egg hunt before heading to the evening church service.
I could have just eaten him up in his little Easter duds. Lucky for him, I was pretty full from lunch.
(Jared and I just got Iphones so I can now do fun things like this with my phone pictures. I’ll try not to share a nostalgic shaded picture of my baby in every post. But know, each time I don’t, it took major restraint. Jared, on the other hand promptly dropped his phone in the toilet and ruined the camera. Thanks to Apple Care, a new one is on the way.)
I’ll share most of the recipes I made on upcoming posts, but I’m starting off with the one I finished off first, the Three Pea Salad. I was trying to come up with a vegan version of the old classic Spring Pea Salad with mayonaise and cubes of cheese, but I was afraid Jared wouldn’t go for just peas in a salad, so I veered off of that path pretty far. What I ended up with was a filling, tangy, spicy side dish. It’s one of those salads that gets better the longer it sits. I ate a bowl for dinner last night and then finished it off for lunch today.
Sweet Peas, Chick"peas," and Black Eyed Peas in a creamy tangy dressing.
Rachel’s
Three “Pea” Salad
Ingredients
1 16 oz can of Chickpeas, drained & rinsed
1 16 oz can of Black Eyed Peas, drained & rinsed
1 1/2 cups of Frozen Peas, cooked & cooled (put in ice water to quickly cool off)
3 T. Sweet Onion, minced
1/4 c. Vegenaise (or mayo of choice)
1 T. Rice Vinegar (any vinegar would be fine)
2 t. Frank’s hot sauce
A few splashes of Tabasco (optional for extra heat)
1 t. Salt
1/2 t. Pepper
1 t. Garlic Powder (or one minced garlic clove)
1/4 c. Parsley, chopped
Directions
In a medium sized bowl, mix all the ingredients together. Cover and refrigerate for at least 2 hours (overnight is best). Check for seasoning. Serve cold.
Although this dressing uses mayo, it doesn’t call for very much and results in a nice light coating of dressing (the way I prefer). If you want a thick creamy dressing, you may want to add more mayo and seasonings.
Kinda’ Healthy Vegan Apple Fritters
Posted: April 5, 2012 Filed under: Breakfast Foods, Desserts | Tags: apple fritters, apples, breakfast, dessert, fritters, pastries, vegan, vegan donuts 6 Comments
Kinda' Healthy Vegan Apple Fritters
Confession: I don’t eat kale and carrots for every meal. Especially with a hyper eight month old on my hip, sometimes the best meal I have all day is a can of black beans wrapped in a tortilla. Well, I don’t generally wrap and eat the whole can itself. I do try and at least open the can first. I’m no savage.
Sometimes I crave down right bad things for me…like donuts. My favorite donut for as long as I can remember is an apple fritter. That two-handed sweet cinnamon pastry with bits of real apple, deep fried and drizzled with sugary icing. What’s not to love?
Well, the 500 or so calories and 20 or so grams of fat might be a little unlovable, and the milk, egg, and butter are less than kind.
I set out to make a healthier version of my old favorite. These are definitely still a treat, but subbing half of the flour for whole wheat flour, apple sauce for eggs, and nondairy milk and margarine for their dairy counterparts helps. Then instead of making huge fritters, I made mini fritters that were pan fried instead of deep fried. They still aren’t health food, but they are certainly better than the average donut shop fritter.
I prefer a donut for dessert, but if you’re a sweets-for-breakfast kind of gal or guy, then feel free to make these ahead and then re-crisp them in the morning under the broiler. I might cut the sugar a little if I were having these for breakfast though as I’m not a sweets-for-breakfast kind of gal.
Rachel’s
Kinda’ Healthy Vegan Apple Fritters
Makes 15 small fritters
Ingredients
Fritters
1 Apple, peeled and chopped into small pea size pieces
1/2 c. Whole Wheat Pastry Flour (or your flour of choice)
1/2 c. All Purpose Flour
1 1/2 t. Baking Powder
2-3 t. Cinnamon
1/2 t. Fresh Grated Nutmeg (fresh really is best)
1/4 c. Vegan Sugar
Dash of Salt
1/2 t. Vanilla Extract
1 T. Earth Balance Margarine, melted
1/4 c. unsweetened applesauce (ripe banana also works well)
1/3 c. non-dairy milk
Canola and/or Coconut Oil
Icing
3 T. Powdered Sugar
1/4 t. Fresh Grated Nutmeg
Nondairy milk
Directions
Fritters
Mix the dry ingredients together, then add the wet until everything is just combined, being careful not to over mix. Fold in the apples.
Put approximately 3 tbs of oil into your pan (you may need more or less depending on how large your pan is) and turn the burner onto med low heat. (I found on my electrical stove, 3, on a 9 setting nob, was the perfect setting.) Carefully drop batter by the tablespoon into the oil. Cook for 60-90 seconds on each side. You might want to test one first before doing a whole batch to see if your oil is the right temperature. You want them to be crispy on the outside and cooked thoroughly on the inside. Put fritters on a paper towel lined plate. Repeat, adding more oil as needed until all the fritters are pan fried.
Icing
Mix the powdered sugar and nutmeg with a tiny drizzle of milk. Keep add milk a little at a time until the icing is thin enough to easily drizzle over the fritters. If it gets too thin, just add a little more powdered sugar.
Drizzle the icing over the fritters and try your best not to eat the whole batch before your husband gets home from work. If, by “accident,” you do, just call that a trial batch and make another official batch for sharing. I think my next recipe trial better be one of the kale and carrots variety. 🙂
Mexican Comfort Casserole & Cashew Queso
Posted: April 3, 2012 Filed under: Appetizers, Main Dishes, Mexican Dishes, Uncategorized, Vegan | Tags: baseball, beans, cashew cheese, cashew queso, chipotles, chipotles in adobo sauce, coach's wife, mexican casserole, nutritional yeast, recipes, vegan, vegan mexican casserole, vegan queso, veggies 13 CommentsSaturday was a big game for my husband’s high school baseball team. I told him as I kissed him goodbye “We”ll be there, look for us in the stands.” Of course, Jackson’s afternoon nap fell at exactly the start of the game. I’ve been trying to keep him on a good sleep schedule during the day as it seems to translate to better sleep at night, so I waited until he woke up. Finally, after sleeping an hour and a half, I quickly loaded him in the car to try and make it to the game before it ended. I tuned into the local radio station airing the game and crossed my fingers that the innings would slow down (the ONLY time I’ve ever wished for baseball to slow down!) We rushed into the stadium as the seventh inning began, our team down three runs.
I sat in the stands next to another coaches’ wife. We both cheered loud when our husbands’ team tied up the game, sending us into extra innings. It was a nail biter of a game!
Sadly, the other team scored the winning run knocking our boys out of their first place spot in district.
“I don’t think I’m going to wait around for them to finish talking to the boys.” I told the other coach’s wife. “I think I’ll head to the store for a few things instead. There’s nothing like Mexican food to cheer Jared up.”
“Yep, I have a pint of Blue Bell in the freezer for occasions just like this,” she nodded.
So I whipped up a mexican casserole, cashew cheese dip, rice, salsa, and gaucamole. Then popped open a couple of Coronas with a twist of lime. Boy was my kitchen a mess, but my husband was feeling like a winner again!
My mom got that little avocado green dip dish for me. It’s an antique from 1960. I think it’s so cute!
Due to that whole baby sleep schedule mentioned above, it was dark by the time we actually sat down to eat, so pics of the Mexican Fiesta were quite meh. Yeah, meh is a word. So I made a plate of leftovers on Sunday for lunch to get better pictures. Leftovers = equally delicious.
Rachel’s
Mexican Comfort Casserole with Cashew Queso
Serves 8
Ingredients
2 1/2 c. chopped onions
2 c. chopped peppers (any color or kind — I used green bell and poblano)
3 cloves garlic, minced or thinly sliced
1 yellow squash, sliced
2 zucchini, sliced
1 can fire roasted tomatoes
2-3 chipotle peppers in adobo sauce
4 c. (or 2 16 oz cans) of refried or mashed pinto beans
~12 corn tortillas
Cashew Queso (see below)
Optional garnish: lettuce, tomato, avocado
Directions
Preheat oven to 350.
Saute onions on medium to med-high heat with a little oil and salt for 10 minutes, stirring occasionally. Add the peppers and continue sauteing for 10 more minutes. In the last couple of minutes add the garlic.
In a separate pan, saute zucchini and squash on med-high heat with a little oil and salt & pepper until they just start to brown but are still firm.
Meanwhile, in a food processor or blender combine the fire roasted tomatoes and chipotle peppers in adobe sauce. Pour mixture into a bowl large enough to dip a corn tortilla in.
Now begin layering in a casserole dish (I used two round ones, but you could use one 8 x10 or whatever you have on hand). This recipe is super flexible. If you end up with extra ingredients, just add another layer.
Layer 1: 1/2 of the onion, pepper, and garlic mixture
Layer 2: tortillas dipped in chipotle tomato sauce and topped with a thin layer of more sauce (tear tortillas in half to border edges if needed)
Layer 3: 2 cups of beans
Layer 4: tortillas dipped in chipotle tomato sauce and topped with a thin layer of more sauce
Layer 5: zucchini and squash
Layer 6: tortillas dipped in chipotle tomato sauce and topped with a thin layer of more sauce
Layer 7: 2 cups of beans
Layer 8: 1/2 of the onion, pepper, and garlic mixture
Bake uncovered for 30 minutes. Top with cashew queso, lettuce tomato, and avocado.
Cashew Queso
Note: this is not my recipe. I got it from a friend and I’m unsure of the source.
Ingredients
1 c. raw cashews
1/4 c. sunflower seeds
2 tbsp nutritional yeast
2 tbsp onion powder
1 1/2 tsp salt
1/2 orange roasted bell pepper* (red or yellow will work too, but orange gives the most cheese-like color)
2 c. water
1 tsp lemon juice
Directions
In a food processor, blend cashews, sunflower seeds, nutritional yeast, salt,and onion powder into a fine dust. Add about 1/2 a cup of the water and the roasted bell pepper and blend again. Add the rest of the water and lemon juice. Transfer mixture to a pot and heat on medium heat, stirring pretty often until it has thickened to the consistency you like. If it gets too thick, just add a little more water.
*Making your own roasted peppers is easy. Just placing them directly on on a gas burner flame rotating it a few times (like this) or on a pan under the broiler until charred. Then put it in a bowl tightly covered with plastic wrap for a about five minutes. Rub off most of the skin with a damp paper towel. Voila, roasted peppers!
Sesame-Pecan Salmon with “Avocado Goddess” Salad
Posted: March 30, 2012 Filed under: Fish, Gluten Free, Main Dishes, Salads, Uncategorized, Vegan Options | Tags: avocado, fish, salads, salmon, salmon salad, vegan, vegetarian 5 Comments
If I were to find out this morning that I had to host a dozen execs for lunch today, this is the recipe to which I’d turn. It makes a beautiful and amazing-tasting one-bowl dish. Served with some warm crusty bread, it is all you need to impress your guests.
I invented this recipe when I married my husband eight years ago. Greg is from the great Northwest and adores salmon. I grew up in Texas cattle country with a mother who thought all fish tasted like cat food. Needless to say, I never developed a fondness for food with fins. If I were served fish sticks as a kid at school, I’d peel the breading off, eat that, leaving the meat for the disposal. Sad, I know.
It was for the love of Greg, and Greg only, that I determined to figure out how to cook, eat, and hopefully, love fish. This is the recipe that started my love affair with salmon. I served it to my pastor, Hugh Halter, and he scraped his plate cleaning, calling it “praline fish.” The coating isn’t quite like candy, but it is just as hard to resist. Truly this recipe was my gateway drug to the pleasures of fish, and as I continue to blog my favorite recipes, you’ll discover this landlubber has come to embrace the fruit of the sea with gusto.
The salad is easy, too, with a dressing that just adds 3 ingredients (avocado, fresh lime juice, pepper) to your favorite Ranch salad dressing.
Becky's Sesame-Pecan Salad with "Avocado Goddess" Dressing
Becky’s Sesame-Pecan Salmon
Serves 2
2 pieces fresh salmon, skin removed
1/2 c. thick teriyaki sauce (teriyaki sauce often has soy sauce in it that is made from wheat. Gluten free folks may want to make their own. Here’s one gluten free recipe.)
2 T. sweet Thai chili sauce
1/4 c. toasted sesame seeds (these are cheaper and come in larger containers on the Asian aisles of most grocery stores)
1/4 c. pecans, chopped to about the consistency of Grapenuts in food processor or blender
1 T. olive oil
Preheat oven to 350 degrees.
In one shallow wide bowl mix teriyaki and Thai chili sauce. In other similar bowl, mix sesame seeds and ground pecans. Coat both pieces of fish with sauce on all sides, then do the same with the seed-nut mixture. Carefully lay in a square glass baking pan that has been generously coated with olive oil. Pour any left over sauce and nut-seeds over all.
Bake for 10 to 15 minutes or until fish is done. (I prefer mine slightly opaque and moist in the middle.) I also like to broil the fish (watching carefully) for just few seconds to give the topping additional thickness and crunch.
Avocado Goddess Salad
Ingredients:
1 bunch Romaine lettuce, chopped
1 avocado, peeled and cut into thirds
1/2 c. Ranch dressing, any kind you like
1 T. fresh lime juice
1 t. pepper
Directions:
Put about 1 to 1 1/2 cups of chopped Romaine into each of two large salad bowls. (I use big wide pasta bowls.)
Take 2/3 of avocado and cut into slices, arranging evenly on top of the two salads.
Mash the other 1/3 avocado in a small bowl. Add Ranch dressing, lime juice and pepper to this and stir.
Avocado Goddess Dressing
Using a wide spatula, carefully lay one piece of the cooked salmon on top of each salad. Drizzle “Avocado Goddess” dressing over all.
Vegan Options: You could easily make sesame-pecan tofu with slices of pressed tofu marinated in the teriyaki Thai Chili sauce mixture instead of fish and simply substitute vegan ranch dressing to make the Avocado Goddess dressing. This is a great dish for serving both vegans and non-vegans since it wouldn’t take much extra work at all to make both versions.
Chicken Option: You can use this same technique with chicken tenders if you prefer.
Roasted Cauliflower and Kale Curry — Easy Enough for Curry Cowards Like Me
Posted: March 29, 2012 Filed under: Main Dishes, Uncategorized | Tags: cauliflower, coconut, curry, kale, lentils, main dish, roasted garlic, vegan, vegetarian, veggies 2 Comments
I’m a curry coward. It’s exotic. It’s bright yellow. It has a long ingredient list.
So last night I decided to come up with a simple curry that even a curry coward like me can manage to make. I took the easy route and bought a can of curry powder instead of buying ten different spices and making my own. The first batch I made had lots of veggies and chickpeas, but I decided that three ingredients really stood out from the crowd — cauliflower, kale, and roasted garlic. So I made it again for breakfast this morning while the baby was napping. The life of a food blogging mama! This time I just used those two veggies and a whole bulb of roasted garlic. Much easier. Much better.
I don’t know if brown sugar is a classic addition, but I found it really balanced the strong curry flavors nicely. Curry powders can vary from brand to brand, so you may want to taste the seasoning as you go to see if it needs adjustments. Here’s the kind I used.
Roland Pure Indian Hot Madras Curry Powder (I didn't think it was spicy at all)
Are you intimidated about making your own curry too or was I the only curry coward?
What other dishes would you love to make but haven’t because they seem to complicated or overwhelming?
I watched Michael Symon on The Chew sharing tips on plating food and I thought I'd give it a try. Professional, eh?!
Rachel’s
Roasted Cauliflower and Kale Curry
Serves 4
Ingredients
1 bunch of Kale, ribs removed, washed & dried well
1 head of Cauliflower, chopped into “trees”
1 bulb of Garlic
3 tbs Olive Oil, divided
~ 4 tbs Curry Powder, divided
4 tsp Brown Sugar, divided
1 tsp Salt, divided
1 can of Coconut Milk
16 oz Lentils, prepared per package instructions
Directions
Preheat oven to 350 degrees. Cut off the top of the garlic to reveal the top of each clove. Put the bulb on a piece of foil, drizzle olive oil on top, and wrap the clove tight with the foil. Put in the oven (directly on the rack is fine until you get the cauliflower in).
In a large bowl, toss the cauliflower “trees” with about 1 tbs olive oil. Tossing as you go, gradually add 1 tsp curry powder, 1 tsp brown sugar, and 1/2 tsp salt until evenly coated. Place on a large baking sheet sprayed with nonstick spray and put in the oven. (Move the garlic onto the baking sheet at this time.) Set the timer for 20 minutes.
In the same large bowl, toss the kale with 1 tbs olive oil, using your hands to massage it into the leaves. Tossing as you go, gradually add 2 tsp curry powder, 1 tsp brown sugar, and 1/2 tsp salt. Put the kale on a large baking sheet sprayed with nonstick spray. It will be crowded, but that’s okay, we aren’t looking for crisp kale chips so it can be a little crowded. Add the kale to the oven, leaving the garlic and cauliflower in too. Cook everything for 20 more minutes. You might want to give the cauliflower and kale a shake every now and then.
In a small sauce pan, heat 1 tbs olive oil on medium heat and add 3 tbs of curry powder. Stir and cook for about 2 minutes. Add 2 tbs brown sugar and 1 can of coconut milk. Stir.
When the timer goes off, turn the oven off and remove the garlic. You can leave the kale and cauliflower in the oven to stay warm while you finish up the sauce. Carefully (it will be really hot) take the garlic out of the foil and squeeze it into the curry sauce. You can just stir it in if the garlic is really oozy or put it into the blender for a few seconds to evenly incorporate it.
Serve veggies on a bed of lentils and top with curry sauce.
And just like that I’m over my fear of curry and you can be too!
Killer Chipotle & Roasted Pepper Salsa (with a Side of Relational Advice)
Posted: March 28, 2012 Filed under: Appetizers, Uncategorized | Tags: chipolte, dips, hatch peppers, Mexican Food, picante sauce, roasted peppers, salsa, tortilla chips, vegan, vegetarian 2 Comments
Sometimes life is funny, and sometimes, not so much. “Mama said there’d be days like this,” and for days like this you need three things: a good friend, some good clear-the-air advice, and some comfort food. Then, before too long, life can be funny again.
A single girlfriend and I were talking this morning about toxic relationships. Particularly we were pondering the differences between normal friends who are in a temporary season of pain who deserve and need our empathy, patience and compassion; versus toxic friends whose problems are unending and sap all the energy and joy out of every minute we spend with them, like an Emotional Hoover.
We came up with the 3 B’s that signal it might be time to Back Away from a Relationship. Red flags, we decided, are:
1. Belittling — when a person makes you feel small, talks down to you, uses superior tones
2. Blaming — when the person’s default mode is always to blame someone else and never takes any responsibility for their part in bad situations. If someone is constantly blaming others or the universe or God for their problems, it won’t be long before they are blaming and attacking you.
3. Black-Hole — normal people have seasons of neediness and self-focus following tragedy or during illness or stress; but toxic people are walking black holes of ever-growing, never-ceasing, and always-changing need
Having discussed relationship sticky-wickets to our mutual satisfaction, we turned the conversation to comfort food. In fact, we discussed the perfect food for washin’ a crazy-making friend or a bad day right out of our mind. In her book, Eat, Pray, Love, Elizabeth Gilbert quoted someone’s grandmother as saying, “There’s no trouble in this world so serious that it can’t be cured with a hot bath, a glass of whiskey, and the Book of Common Prayer.” I agree with the hot bath and Book of Common Prayer, but my preferred comfort beverage would be a frosty margarita alongside a big bowl of spicy, chunky, smoky, colorful homemade salsa and chips.
And it just so happens that I make the best chunky smoky salsa in the universe. (Ditto on the margs… but that is for another post, another time.) When my daughter Rachel had her baby this past summer, I made salsa day after day because her husband Jared loves salsa and chips like only a Texas boy can. This gave me a chance to perfect my recipe, and this is the best of the best!
So come to Mama for the recipe, then whip up a quart of this brain-cleansing salsa, grab some chips and your fave margarita, find a spot in the sun, chill out and let the stress fall away.
Life is hard enough, your salsa should be easy. This version is oh so forgiving, allowing lots of variations to the basic recipe.
Everyone I serve this to asks for the recipe, so be prepared to share! (Also usually makes enough to send some home with your grateful guests.)
Becky’s Killer Chipotle & Roasted Pepper Salsa
Ingredients:
Makes about a Quart of Salsa
Into a food processor or blender put:
*I put three small peppers on my gas flame (set to high) and roast them while I’m tossing the rest of the ingredients into the blender, turning as they blacken. Simply scrape off most of the blackened skin (I use a damp paper towel for this job), seed them and pop in the blender. You can also halve them and broil them if you don’t have a gas burner.
Roasting small tri-colored peppers on a gas burner
** Here’s what a can of chipotle peppers in adobe sauce looks like. These babies are strong, and I often only use one or two, so I pop the rest (along with the sauce) in a small freezer bag and store them in the freezer. When I need one I just cut off what I need.
Marinated Portobello Burger
Posted: March 27, 2012 Filed under: Main Dishes, Uncategorized | Tags: dairy-free, meatless, mushroom burger, mushrooms, onions, portobello burger, portobellos, sauteed veggies, spinach, vegan, vegetarian, veggie burger, veggies 3 Comments
Marinated Portobello Burgers
When I was about 12, I went on a ski trip with my family. While hanging out at the base, some older teens hollered out to me and my brothers “Hey, you want some shrooms?”
I giggled and naively said, “Those guys must be on drugs or something. Why would they think we want some mushrooms while we are skiing?”
My big brothers busted out laughing.
I didn’t know how right I had been until they finally stopped laughing to explain to me what the “shrooms” those dudes spoke of were.
Lucky for me, I didn’t like mushrooms and would have turned down the offer even if my big brothers hadn’t been there to fill me in.
Nowadays, I might be in trouble if someone hollers out and offers me some shrooms, though.
It turns out after more than 25 years of hating mushrooms, I’ve discovered I actually love a good shroom!
The first time I ordered a Portobello Burger was shortly after going vegan. It was the only thing on the menu I could eat, so I figured I’d give it a try. It was thick, chewy, flavorless and spongy. I stayed away from portobellos after that and eased my way into the land of shrooms with baby bellas sauteed in evoo and garlic.
Recently we were at the new plant-based cafe in Dallas, VSPot, and I decided to try their marinated portobello burger. Some people at the neighboring table were raving about it, so I thought I’d give the portobello one more go. It was so succulent it almost melted in my mouth. The mushroom was cooked down really thin so you would never have guessed you were biting into a thick spongy portobello cap.
Tonight I made my own portobello burger and I have to say, it was awesome. The flavors are quite different than the one we had at the VSpot and I didn’t manage to get it quite as thin, but it will definitely hold me over until our next visit!
Wanna shroom?
Rachel’s
Marinated Portobello Burger
Serves 4
Ingredients
4 Portobello Mushrooms, stems removed and gently wiped clean with a damp sponge
4 Buns (I used Whole Grain Ciabatta Sandwich Rolls from our store’s bakery)
1/4 cup Apple Cider Vinegar
1/2 cup of Braggs Aminos (or soy sauce)
1/4 cup Olive Oil
1/4 tsp pepper
1/4 tsp sugar
1/2 tsp crushed red pepper
Topping suggestions: sauteed spinach, caramelized red onions, roasted red peppers
Mix the marinade in a bowl. Pour into a gallon sized zip top bag and add the portobello caps. Shake it up to cover the mushrooms and place in the refrigerator. I let mine marinate for about 5 hours, but I think you could go as little as an hour if you’re short on time or as long as 8-10 if you want to marinate them while you’re at work.
Heat a skillet on medium heat with evoo covering the bottom. Put the mushroom caps in 1-2 at a time bottoms down and with a spatula or the bottom of a sauce pan, gently hold the mushrooms down. Don’t apply too much pressure at first or you’ll tear the edges. Turn the mushrooms over and continue applying gentle pressure. Repeat turning back and forth every few minutes for about 10 minutes until the mushroom cap is only a few centimeters thick.
I ate mine on ciabatta rolls that I smeared with Vegenaise (vegan mayo) mixed with minced garlic and toasted on a lightly oiled saute pan (this gives the bread a nice crunch), topped with sauteed spinach and garlic and caramelized red onions. I thought I was going to need a protein like some beans to add to this, but I was plenty full after one mushroom burger and a side of sauteed yellow squash and zucchini.
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The Title: Marinated Portobello Burger
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Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 