Category Archives: VEGETARIAN RECIPES

CREAMY BLUE CHEESE PASTA WITH MUSHROOMS, SPINACH, AND WALNUTS

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When do I not love a great pasta dish? Never. Actually, I should be the poster child for pasta lovers everywhere. (I wonder where I go to apply for the position?) Anyway, last evening I wanted to serve a quick and easy main dish. And in doing so, I really wanted to use up the already cooked pasta I had in the fridge. Along with some blue cheese that was quickly becoming a darker and unhealthier shade of blue than God intended, a few button mushrooms heading towards extinction, and some heavy cream past its pull date. What immediately sprang to mind was a blue cheese sauce over pasta. But how to incorporate the other ingredients?

I immediately remembered that walnuts and blue cheese were practically invented to be used together. And mushrooms? Why not? And when did heavy cream ever hurt a sauce? And for a small nod towards eating healthy, some roughly chopped fresh spinach. (I use spinach a lot in dishes, because it’s green, it’s chock full of vitamins, and it comes pre-washed in a nice plastic container.)

So, that’s the history of this pasta dish. Quick and easy to prepare and darned yummy if I do say myself.

It’s semi-sunny here in our part of the world right now. I can’t see any snow-capped mountains because of some low-lying clouds hiding them from view, but Port Susan Bay is looking calm and lovely. Andy has a big band gig tonight and I’m going along for the ride. And of course, for the music. And to watch the dancers. Not to mention that we will be having dinner out after the dance. As much as I love to cook, I also appreciate it when someone else places a plate of food in front of me. And I always remember to say thank-you. Just like Mr. C. always says thank you to me after every meal I set in front of him. It’s called common courtesy. Granted, an old-fashioned concept, but one I find extremely endearing. May you too find common courtesy a routine part of your everyday life.

Peace and love to all.

3 T. unsalted butter, divided

½ lb. button mushrooms, sliced

½ c. finely diced onion

2 garlic cloves, finely minced

½ tsp. kosher salt

freshly ground black pepper

1 T. all-purpose flour

1 c. whole milk

½ c. heavy or whipping cream 

1 c. blue cheese crumbles, or more to taste

6 oz. pasta (your choice) cooked al dente (save some of the water)

2 c. roughly chopped baby spinach

1 c. toasted chopped walnuts

Melt 1 tablespoon of the butter in a large saucepan or Dutch oven. Add the mushroom slices and cook until the mushrooms are nicely browned. Remove to a small bowl and set aside.

Add the remaining 2 tablespoons of butter to the pan and sauté the onion until it is soft. Add the garlic and cook for another minute.

Add salt, pepper, and flour to the pan. Mix all together and cook for about a minute. Then slowly stir or whisk in the whole milk and cream. Cook until slightly thickened. About 2-3 minutes.   

Add the crumbled blue cheese. Simmer gently until the blue cheese is almost melted. Then stir in the reserved cooked mushrooms, al dente pasta, and spinach. Allow to simmer for a couple of minutes until the baby spinach is a bit wilted.

Taste and add additional blue cheese crumbles or adjust seasonings. If the sauce is too thick, stir in a bit of pasta cooking water.

Just before serving, stir in the walnuts, reserving a few for garnish.  

     

SIMPLE VEGETARIAN FRIED BROWN BASMATI RICE

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I have yet to make the right amount of rice. And it’s never on the side of not being enough. I am simply a cooked rice overachiever. (Mashed potatoes and poultry dressing also if truth be known.) Anyway, the other evening I wanted to serve a side dish that would be quick and easy to fix, while at the same time taste delicious and different. Then I remembered that I had left over cooked brown basmati rice in the fridge. But, what to do with this cooked rice? I could always just serve it again plain, but what fun is that? So, I decided to just wing it and see what I could come up with.

Possessing an innate desire to start any savory dish with a mirepoix (onion, carrot, and celery slowly sautéed in oil), that was my starting move. Then I added some chopped fresh ginger, and the rest as they say is history. The dish turned out to be ever so easy to build and a very tasty addition to our meal.

So, if you find yourself with extra cooked rice, I recommend giving this recipe a try. Simple to prepare, satisfying, delicious, and reasonably healthy. What more could you require?

Well, it’s Sunday. The weather is gloomy, but I am happily sitting at my desk writing this post. Mr. C. is playing a lovely Bach piece on the piano. Miles is inhabiting the kitty bed on Andy’s desk (adjacent to my desk) and Max is napping on our bed. The entire Carr clan is happily enjoying a lazy day.

My wish is that every person could have a day like this. Free to do as they wish without worry about where their next meal was coming from. Or if they were going to be able to keep their home, or at least have a place to lay their head that night. Or whether their lives were about to be shattered by a Russian bomb. Having never experienced any of these types of situations, the fear and uncertainty felt by these folks is inconceivable to me. For that and the many other blessings I have received in my lifetime, I am truly thankful.

Peace and love to all.

1 T. veggie oil

1 sm. onion, chopped

⅓ c. shredded carrot

1 celery stalk, diced

1-2 tsp. chopped fresh ginger

2 eggs

2 T. toasted sesame oil

3 c. cooked brown basmati rice (see recipe below) or cooked rice of choice

2-3 T. soy sauce, or to taste

1 c. frozen peas

2-3 green onions, chopped

2 T. toasted sliced or slivered almonds

Preheat a large skillet or wok to medium heat. Add the veggie oil and cook the onion, carrot, and celery. Cook until the onion is tender. Add the ginger and cook for 1 minute.

Slide the veggies to the side and break the eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix. Add the sesame oil, rice, and soy sauce to the veggie and egg mixture. Stir and fry the rice and veggie mixture until heated through and combined. Add the peas and cook just until they are hot. Taste and adjust seasoning. Then stir in the green onions and toasted almonds. Serve immediately.  

BROWN BASMATI RICE

1 c. brown basmati rice

2½ c. water

2 tsp. Better Than Bouillon Vegetable base

Cook per package instructions or in your rice cooker using the “brown rice” setting.

 

CORN AND BLACK BEAN SALAD WITH A SRIRACHA LIME DRESSING

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For me, summer salads are much more fun to prepare than winter salads. And I know, there are no official rules governing the time of year any given salad can be served. I mean, salads aren’t like shoes for example, where good etiquette simply shouts that white dress shoes should never be worn after Labor Day. (Who even wears dress shoes anymore?)  Anyway, all things considered, I should be able to serve any old kind of salad any old time I please. But the reality is that I associate potato salad, pasta salads, and fresh fruit salads, for example, with summer picnics. And a salad with a spring mix of greens, apples, dried cherries, and pecans with a creamy maple syrup and shallot dressing reminds me of something I would serve at a winter holiday meal. Not as a salad to go with hamburgers or smoked ribs.

But then there are salads like this one that can be served year-round. And are still plenty of fun to make. Maybe not the salad you would want to serve for Thanksgiving or Christmas, but on a bleak winter evening, it would be perfect.

I guess what I am taking a very long time to say, in my own very wordy way, is that this salad is great any time of year. And it’s fun to make. Because you can practically throw any fresh or cooked veggie into the mix. And with the delicious sriracha dressing, this salad is a treat for your taste buds. Plus, and here I go again on my nutritional soap box, with all the veggies and black beans, it’s a fairly healthy salad too. OK, not as healthy as say, kale dressed with only olive oil and vinegar. But a whole heck of a lot more fun for your mouth.

So, if you too like salads that are creamy, crunchy, and very tasty, give this salad a try. I mean really. There are avocados in this salad. What more could you want?

So, have fun in your kitchen and make more salads. They are generally good for us and the best way I know of to get more veggies into our diets.  

And as always, peace and love to all.

Sriracha Lime Dressing

1 T. fresh lime juice (lemon juice in a pinch)

1 garlic clove, grated

½ c. mayonnaise

¼ c. sour cream

¼ tsp. kosher salt

freshly ground black pepper

2 tsp. sriracha, or more to taste

Whisk all ingredients together in a large salad bowl. Taste and adjust seasoning.

Salad Ingredients

1 (15-oz.) can black beans, rinsed and drained

kernels from 2 cooked ears of corn or 1 (15-oz.) can corn, drained

⅓ c. finely chopped red onion

½ c. diced celery

½ orange, red, or yellow bell pepper, diced

1 c. halved black olives

½ c. sliced pimento stuffed green olives

1 c. halved cherry or grape tomatoes

In the same bowl with the dressing, stir in the black beans, corn, red onion, celery, bell pepper, black olives, and green olives. Gently stir in the tomatoes and diced avocado. Cover and refrigerate until ready to serve.

This salad is best if made ahead a couple hours before serving. Great the next day too.  

   

PEARL (ISRAELI) COUSCOUS TABBOULEH SALAD

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What to fix for dinner? That is often the first thought that hits me as I am reading the morning paper while sipping my Americano. You would think, with all the bad news coming out of Putin’s need to rule the world, that dinner would be the furthest thing from my mind. But unfortunately, I can do nothing to stop Putin, but I can do something about making sure our evening’s repast is enjoyable.

So, the other day, after breakfast, while I was whipping up the marinade for Quick and Easy Marinated Flank Steak, I thought a Mediterranean style salad with lots of strong flavors would fit the bill perfectly as an accompaniment. But I didn’t want a green salad. (I do get a bit tired of green salads.) So, how about a pasta salad? Nope, at least not one with the usual pasta suspects. But then I remembered I had some Israeli (pearl) couscous in the pantry. Voilà! Couscous tabbouleh it is! (And yes, couscous is a form of pasta. See a brief explanation below.)

So, with a new salad idea in mind, I went to work on creating the recipe you find below. Of course, I didn’t make it quite like the recipe indicates, because I was out of tomatoes and cucumber. And there was no going to the store for us because there was still an abundance of snow in our area. So, no tomatoes or cucumber. But I certainly will include them next time I make this dish.

So, I hope you enjoy this salad as much as we did. I do realize that there are more ingredients in this recipe than you normally find in a tabbouleh salad. But hey, I like bold flavors in my tabbouleh, hence the kalamata olives, pepperoncini, and feta cheese. But you of course can leave them out.

There is still snow on the ground after 4 days, which is quite unusual for us. But rain is in the forecast, so it might be gone by this evening or at the latest by tomorrow evening. Speaking of tomorrow, Mr. C. and I will be celebrating our 29th anniversary by attending a matinee and then dinner at one of our favorite restaurants. Good grief how the time has flown. But I wouldn’t have wanted it to fly by with anyone else. Mr. C. is my best friend, the kindest person anyone could ever hope to meet, and basically the love of my life. And he plays a wicked piano. Could any gal ask for more?

Peace and love to all.  

For the vinaigrette:

⅓ c. extra virgin olive oil

2 T. fresh lemon juice

1 tsp. dill weed

2 garlic cloves, finely minced

½ tsp. seasoned salt

freshly ground black pepper

Whisk all ingredients together in a mixing bowl. Set aside until needed.

For the couscous:

1 T. extra virgin olive oil

1 c. pearl couscous

1 c. boiling water

1 tsp. vegetable base (I use Better Than Bouillon Vegetable base)

1 c. halved grape or cherry tomatoes

1 c. diced English cucumber

½ c. finely chopped celery

½ c. sliced kalamata olives

⅓ c. finely chopped red onion

⅓ c. chopped pepperoncini  

2 T. chopped fresh parsley

1 (14-oz.) can artichoke hearts, roughly chopped  

1 c. crumbled feta cheese

Heat the olive oil in a medium-sized, covered, heavy pot. Add the couscous and sauté until golden brown. Add the boiling water and vegetable base. Quickly cover the saucepan with a lid and let the couscous simmer for about 10 minutes undisturbed until it has fully absorbed the liquid. Remove the lid, fluff with a fork, and allow to come to room temperature.

In a large mixing bowl, combine the tomatoes, cucumber, celery, kalamata olives, red onion, pepperoncini, parsley, and artichoke hearts. Mix together. When cool, gently stir in the couscous.

Give the vinaigrette a quick whisk and add it to the couscous mixture. Mix well to combine. Adjust seasoning. Just before serving, mix in the crumbled feta.

*Couscous

According to the food network, “All couscous is made from semolina. Semolina is the name we give to flour that is ground from durum wheat. Durum wheat is a very hard wheat, higher in protein than the wheat all-purpose flour is made from. Semolina is golden yellow and gives couscous a nuttier taste than a pasta made with all-purpose flour. Keep in mind when using couscous that it is made from wheat and therefore, it’s not gluten-free.

Israeli couscous is made from the same semolina flour that Moroccan couscous is, but the balls of dough are larger and more consistently round.”  

      

SAVORY MUSHROOM RICE-A-RONI

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Some entrees just scream to share the spotlight with a dish that is creamy and savory. So, last evening when I baked a capon* (yup, a capon), I felt it necessary to serve a side dish that would complement not only the rich and pleasing texture of the meat, but also the subtle flavoring I had added before I set the guy to roast in the oven. So, I invented this recipe.

And yes, I know. White rice and pasta in the same dish. Isn’t one or the other enough without adding insult to injury by including both? What were you thinking Patti? Well, it was just one of those dinners that called for a side dish that was just a bit special. After all, we were having capon for dinner! So, a special side dish was absolutely in order. And no, we don’t eat capon on a regular basic. In fact, this was the first time! But definitely not the last time. The meat was amazingly tender and tasty. And when it is once again safe to have dinner guests, and we can find capon in our local grocery stores (usually only during the holidays), this special bird is going to be on the menu! And I gotta say, this side dish will be on the table right along with Mr. Capon. And I’ll probably complete the meal with steamed fresh green beans just like I did last night. Made for pretty darn good eating if I do say myself.

And yes, of course I’m going to share the recipe for Dutch Oven Baked Capon with Lemon, Garlic, Rosemary, and Thyme. Look for that recipe in the next couple of days. But back to this recipe.

This side dish is easy to prepare and really quite delicious. And except possibly for the addition of dried mushrooms, a dish that children should enjoy.

So, be brave. Make this dish with both white rice and orzo pasta. You really do need to treat yourself on occasion. And I frankly can’t think of a better way!

Peace and love to all.  

⅓ c. small pieces of dried mushroom

½ c. boiling water

2 T. unsalted butter

½ c. orzo pasta

½ c. uncooked long grain white rice  

½ c. diced onion

½ c. finely diced celery

2 cloves garlic, minced

⅓ c. dry sherry

2 c. vegetable broth, or a bit less if there is still quite a bit of mushroom soaking water left after the mushroom pieces have re-hydrated

½ tsp. seasoned salt

freshly ground black pepper

½ tsp. dried thyme

2 T. chopped fresh parsley

½ c. toasted slivered or sliced almonds

Place the pieces of dry mushroom in a small bowl. Add the boiling water, stir, and set aside.

Melt the butter in a lidded pan over medium-low heat. Add the orzo pasta and rice and fry until just starting to turn golden brown. Stir in onion and celery; cook for a couple of minutes. Add the garlic and cook for 1 minute. Stir in the dry sherry and cook until liquid is evaporated.  

Stir in the broth, re-hydrated dried mushroom pieces plus any remaining liquid, seasoned salt, pepper, and dried thyme. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has all been absorbed, 20 to 25 minutes.

Remove from heat and stir in the parsley and almonds. Adjust seasoning. Let stand for 5 minutes, then fluff with a fork.

*According to The Spruce Eats, “A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store. This poultry was once considered a luxury, and during the early part of the twentieth century, the capon was the chosen bird for Christmas feasts, especially for the wealthy. Working-class families saw capon as a rare treat because it was quite expensive.”

BTW – capon is still relatively expensive poultry. About $6 a pound. But well worth the money. And, at least in our immediate vicinity, capons are only available during the holidays. But if you are feeding 3-4 people for Thanksgiving, for example, a capon would certainly be my choice over a small turkey. And I love turkey. Just sayin’!

    

VEGETARIAN LENTIL SOUP

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OK, I know. Most lentil soups are vegetarian. But I felt compelled to make certain, right from the onset, that you knew that this soup contained no meat or meat products. Mainly because most of the main dish recipes I post contain meat as the primary protein. But not this recipe. Lentils are the protein star of this show. And in fact, according bbcgoodfood.com “Lentils are a rich source of protein making them a great alternative to meat or fish. As much as a third of the calories from lentils comes from protein, which makes lentils the third highest in protein, by weight, of any legume or nut”. 

In addition to the lentils being super good for us, all the veggie action happening in this soup makes it a very healthy, high fiber choice to serve for lunch or dinner. Plus, it tastes really, really good. Of course, I can never leave well enough alone. I had to bake some cornbread to go with the soup. But the cornbread – Classic Buttermilk Cornbread (recipe to be posted in the near future) contains no added sugar. So, at least I get points for serving my new recipe for cornbread in place of some of our other favorites containing sugar. (Mr. C. and I both loved the cornbread. Plus, it was darned easy to build. As was the soup BTW.)  

So, if you too love a great bowl of lentil soup, give my version of a recipe I found on the cookieandkate.com site a try. (Great site BTW.) And, trust me, you will not miss meat in the least when you savor the wonderful flavor and heartiness of this soup. And as far as serving this healthy soup with cornbread, well, life is short my friends. And good food is one of life’s greatest pleasures. So, if I stick to the old aphorism “all things in moderation”, serving a modest sized piece of cornbread along with the soup is well within reason! (My story, and I’m sticking to it!)

Peace and love to all.

¼ c. extra virgin olive oil

1 med. onion, chopped

2 carrots, diced

2 stalks celery, diced

4 garlic cloves, finely minced

2 tsp. ground cumin

2 tsp. curry powder

½ tsp. dried thyme

1 tsp. seasoned salt

pinch crushed red pepper flakes

freshly ground black pepper

1 (14-oz.) can tomatoes (Italian preferably)

6 c. water

2 T. vegetable base (I use Better Than Bouillon Vegetable Base)

1 c. brown or green lentils, rinsed and picked over

2 c. chopped fresh spinach, collard greens, or kale

2 T. fresh lemon juice, or more to taste

crumbled feta cheese, opt.

Heat the olive oil in a large covered Dutch oven or pot over medium heat. Add the onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add the garlic, cumin, curry powder, thyme, seasoned salt, crushed red pepper flakes, and lots of black pepper. Cook for 1 minute. Add the canned tomatoes, breaking up any large chunks (if any), and cook for a few more minutes. Stir in the water and vegetable base.

Bring to a boil, cover the pot, and reduce the heat to maintain a gentle simmer. Simmer for about 30 minutes. Add the lentils, and cook for 30 to 40 minutes, or until the lentils are tender but still hold their shape.

Add the chopped greens and cook for about a minute. Remove from heat and stir in the lemon juice. Taste and adjust seasoning, including more curry powder if you are a true curry lover.  

Great topped with a bit of crumbled feta.

     

CREAMY CHANTERELLE MUSHROOM SOUP

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So, the other day Mr. C. returned from grocery shopping with a bag of fresh chanterelle mushrooms. Oh my, now what to do with these gastronomic treasures? Well, the first thing that came to mind was soup. So, not already having a recipe for the likes of these beauties, I went on-line to see if I could find just the perfect recipe. And by golly, there it was on the seriouseats.com site. OK, I changed a thing or two, but the recipe basics are still there. So, thank you J. Kenji López-Alt for this marvelous recipe.

Now, the first thing you might notice is that this creamy soup has no cream in it. Hurray for that. It does however have quite a bit of butter. You simply can’t have soup with the kind of flavor this recipe produces without a bit of fat. But at least, it doesn’t have both butter and cream. So, that’s certainly a redeeming feature.

What is does have is an abundance of flavor and a wonderful mouth feel. So, while it’s still chanterelle season, I recommend you make this soup ASAP.

So, without further ado, I present you with a recipe for soup at its finest. And as always, peace and love to all.

¾ – 1 lb. chanterelle mushrooms, cleaned and chopped into small pieces

1 qt. chicken broth

5 T. unsalted butter, divided

2 med. shallots, minced

3 garlic cloves, thinly sliced

1 T. flour

½ c. dry sherry

1 qt. chicken broth

1 lg. or 2 sm. bay leaves

1/8 tsp. dried thyme 

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

Melt 2 tablespoons of the butter in a medium sized soup pan over medium heat. Add the minced shallots and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add the garlic and cook for 1 minute. Add 1 more tablespoon of butter and the chopped mushrooms. Cook, stirring frequently, until excess liquid evaporates, and mushrooms start to sizzle, about 10 minutes. Add the flour and stir to incorporate. Cook for 30 seconds.

Add sherry and cook, stirring constantly and scraping bottom of pan, until the sherry is thick and syrupy, about 1 minute. Add the chicken stock, bay leaf, thyme, salt, and pepper.

Bring the soup to a simmer and adjust heat to maintain a low simmer. Cover the pan and simmer for 30 minutes. Discard bay leaf and using an immersion blender, add the 2 more tablespoons of the butter and whirl until the soup is completely smooth. Taste and adjust seasonings.

To serve, ladle soup into soup bowls and top with homemade croutons. See recipe below.

Easy Garlic Croutons:

1 T. butter or extra virgin olive oil (or a combination)

2-3 c. cubed crusty, chewy bread

granulated garlic

Melt butter or olive oil in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are golden brown and crunchy, lightly sprinkle with granulated garlic. Cool and store in an airtight container.

QUINOA WITH SAUTEED SHALLOT, GARLIC, DRIED MUSHROOMS, AND FRESH SPINACH

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I try, really I do, to cook healthy food. Sometimes I go a little whacko and decide the only thing worth eating right at that moment is a Vanilla Glazed Cream Cheese Danish (recipe to follow BTW). But mainly I make every effort to keep to the healthy side of the scale. But for a person who loves savory, creamy, and tasty side dishes, it’s not easy. But then, I find a recipe like this one. And it contains all three of the components I love in a good side dish.

But I must confess. This recipe is not true to the original recipe I found on the damndelicious.net site, mainly because I didn’t have any fresh mushrooms on hand. But please note: If you have fresh mushrooms at your disposal, you can always substitute them for the rehydrated dried mushrooms called for in this recipe. Just slice them and fry along with the shallot.

Speaking of the shallot, I thought adding shallot (or some kind of onion) to the mix would result in another layer of flavor. (And it did.) Along with cooking the quinoa in veggie stock instead of plain water. And then, why not throw in a couple cups of cut spinach to completely up the healthy quotient? (It’s what I do folks. I change recipes to fit my needs. And no, I can’t help myself!)

But I still want to give kudos to Chungah for the bones of this recipe and the inspiration to make it in the first place!

So, having said mostly what I wanted to say on the subject, all that’s left is to tell you that we really enjoyed this dish. It was easy to prepare, and terribly healthy. I served it with Grilled Marinated Lamb Chops (recipe to follow) and sliced tomatoes, topped with fresh basil chiffonade, extra virgin olive oil, salt, and pepper. Made for a lovely meal out on our deck even though we couldn’t see across the bay because of the heavy wildfire smoke drifting down from Canada. But we were outside, the temperature was pleasant, and my dinner companion (Mr. C.) was his usual appreciative, loving, and charming self. (I am one lucky lady!)

So, as always, make every effort to eat better. Try new dishes that focus on healthy ingredients. And use substitutions that reduce fat and carbs. And of course, the dish won’t taste exactly the same. But it will undoubtedly be a healthier option. And isn’t that what you’re after in the first place.

So, give spiralized veggies a try. Cook quinoa or brown rice instead of white rice. And don’t be above sneaking veggies and healthy ingredients into dishes you know your family loves.

When my kids were young, I always had a jar of wheat germ in the refrigerator. I would sneak a small amount into everything from cookie dough to meatloaf in my quest to get this nutrient rich product into their growing bodies. And even if it made no real difference health wise, I felt good about at least trying to help them grow to be healthy adults. And to this day, I have no idea whether they knew about the wheat germ or not. But even if they didn’t know at the time, they do now!   

Peace and love to all.

¼ c. small pieces of dried mushroom

¼ c. boiling water

2 c. vegetable broth

1 c. quinoa, rinsed several times under cold water* (I used Bob’s Red mill Tri-Color Quinoa for this recipe)

1 T. extra virgin olive oil

1 shallot, finely chopped

3 cloves garlic, finely minced

½ tsp. dried thyme

freshly ground black pepper

2 c. loosely packed sliced spinach

2 T. grated Parmesan, opt.

In a small bowl, stir the dried mushroom pieces and boiling water together. Set aside.

In a large saucepan, bring the vegetable broth to a boil. Stir in the rinsed quinoa and return to a boil. Cover, reduce heat, and simmer gently until all the water is absorbed, about 12 minutes. Remove from heat. Fluff, cover, and let stand for 15 minutes. Meanwhile prep the other ingredients.   

Heat the olive oil in a medium sized skillet over medium-low heat. Add the shallot and cook for about 4 minutes. Then add the garlic, thyme, and black pepper. Drain the mushrooms, then stir into the shallot mixture. Stir in the spinach.

After the quinoa has rested its prescribed 15 minutes, stir the veggie mixture into the cooked quinoa. Taste and adjust seasoning.

Serve immediately, garnished with Parmesan.

*Quinoa Caution: Quinoa is coated with a naturally occurring toxic substance called saponin.  So always rinse quinoa before cooking. Place the quinoa in a strainer and run cold water over it until the entire soapy residue has been washed away. You can taste test a few seeds; if they still have a bitter taste, run more cold water over them.

 

CORN AND BLACK BEAN SALAD WITH FETA CHEESE

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And yes, I have two other corn salad recipes on this site. And yes, one of the recipes is very similar to this one. And that’s not a coincidence. Because I started with my recipe for Black Bean and Grilled Corn Salad, then adjusted it a bit and added a few ingredients I thought would make for tasty additions.  And frankly, I love corn salads. So, for me having choices is a lovely thing. And since it’s summer and we are once again free to entertain, I figured you too might enjoy having another healthy and mayonnaise free salad recipe at your disposal. And I might add, very easy to prepare. And the prep instructions state those six little words I so love to read, and I imagine some of you might also appreciate – refrigerate for several hours or overnight! I tell you, as I continue into my golden years, but still loving to entertain, I must start preparations at least a day ahead if I want to adhere to my own self-imposed standards of what constitutes a meal for company.  

When I was younger, even with 4 kidlets under foot, I thought nothing of calling up good friends at 11:30 a.m. on a Saturday, for example, and having a whole spread ready for guests at 6:00 p.m. Including homemade bread and dessert. Not anymore. No way, no how! Now I need to plan ahead, shop ahead, bake ahead, chop ahead, and then take a nap ahead! Even though in my head I am still super woman, the reality is that I am no longer able to leap tall buildings with a single bound. Heck, I can’t even climb our stairs without stopping at the top to wonder how much longer before our elevator is my main means of travel between our basement and the main floor. But, at least for me, the solution is to just keep going and keep cooking. But spread the tasks into reasonable segments. In between which, force myself to sit down, read a chapter in my book, or check my email. Even though the break may only be 10 minutes, it is now a mandatory requirement for me to get almost any chore completed. But the good news is – I can still do most things. It just takes me a bit longer.

But to offset the physical limitations imposed by advancing age, there are the things that don’t change at all. I’m still very capable of laughing, loving my life, looking forward to new adventures, and spending time with Mr. C., our wonderful family, and our fabulous friends. And really, is there anything better or more important than that?!    

As always, live your life to the fullest. Don’t let anyone or anything hold you back from enjoying every minute of your day. And don’t stop making memories. They are truly our life blood.

Peace and love to all.

2-3 ears of corn

¼ c. extra virgin olive oil

1 tsp. lime zest

3 T. fresh lime juice

2 garlic cloves, finely minced

1 T. pickled jalapeño juice

½ tsp. kosher salt, or more to taste

freshly ground black pepper

1 c. diced celery, including celery leaves

1 c. halved black olives

1 orange bell pepper, diced

¼ c. finely chopped red onion

2 T. chopped pickled jalapeño slices, or more to taste

1 (15 oz.) can black beans, rinsed and drained

2 c. cherry or grape tomatoes, halved or cut in thirds

1 c. crumbled feta cheese

Bring a large pan of water to a boil. Add the ears of corn, bring water back to a boil, and cook corn for 3 minutes. Remove from water and let sit about 15 minutes before cutting the corn kernels off the cob. Set kernels aside.

Whisk the olive oil, lime juice, garlic, jalapeño juice, salt, and pepper together in a large mixing bowl.

Mix the corn, celery, olives, orange bell pepper, red onion, chopped jalapeño, and black beans in with the dressing. Gently fold in the halved cherry tomatoes and crumbled feta cheese. Cover the bowl and refrigerate for several hours or overnight.

When ready to serve, stir gently and scoop into a pretty salad bowl. No decoration required.  

  

EGGPLANT PARMESAN LIGHT

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I absolutely love Eggplant Parmesan. But I don’t like all the calories and mess associated with most homemade versions. Even my favorite recipe from Marcella Hazan, my favorite Italian chef BTW, requires frying the eggplant. And there was a time when the mess was just part of the deal and I accepted that the top of our range would be spattered with grease. But those days are over. I no longer have the strength to clean up that much mess, nor do I need the associated calories. So, when I decided to make Eggplant Parmesan for brother-in-law Rick and sister-in-law Katie last evening, I went looking for a new and improved method of pre-cooking the eggplant.

I found several recipes that baked the eggplant before layering it together with sauce and various cheeses. So, I took inspiration from others and glommed this recipe together, including the use of my old reliable and simple to prepare Marinara Sauce.  

So, if you too love Eggplant Parmesan, I hope you give this recipe a try. It is absolutely delicious without being in the least bit greasy tasting. In fact, the end product fulfilled all my requirements and then some. (In other words, it turned out even better than I expected.)

But in all fairness, Eggplant Parmesan is never going to be a quick and easy fix. It takes a certain amount of time to do all the hacking, slashing, and grating. But I can promise you that all the work involved is worth the effort. And of course, you can use a jar of marinara sauce in place of homemade. But if you have the time, I truly feel that you can’t beat the recipe below for ease of preparation or flavor.

As always, have fun preparing good food. The food you yourself consume and provide for your family and friends should never be just a means of survival. It should always be a pleasure to consume, a treat to smell, and attractive to the eye. And as good cooks, we can make that happen.  

Peace and love to all.

3 lbs. eggplant (about 3 medium sized), ends removed, partially peeled, and sliced into between ¼ and ½-inch thick rounds

kosher salt

extra virgin olive oil

12-16 oz. low fat cottage cheese, whirled in a food processor or blender until smooth

about 3 c. Marinara Sauce (see recipe below)

2/3 c. grated Parmigiano-Reggiano, divided

2 lg. eggs

½ c. loosely packed chopped fresh basil 

2½ c. grated low-fat mozzarella (8-oz.), divided 

Sprinkle kosher salt over the slices of eggplant, being sure to salt both sides. Set the salted eggplant in a colander and let it rest for about 30 minutes. By then the eggplant should begin to sweat. Rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible.    

Lightly grease 2 low-sided sheet pans (or one large sheet pan) with olive oil. Lay the first layer of eggplant on the greased pan. Then lightly brush the eggplant slices with olive oil. Lay the next layer down, and lightly brush the top of this layer too. Bake for about 20 minutes in a pre-heated 450-degree oven or until the top layer of eggplant is a light golden brown.

Meanwhile, combine the cottage cheese, ⅓ cup of the grated Parmesan, eggs, basil, and ½ cup of the grated mozzarella cheese.

Butter the bottom and sides of a 10×16-inch baking or casserole dish. Spread ½ cup of the marinara sauce on the bottom of the pan. Add ⅓ of the eggplant to cover the bottom of the dish. Top with ⅓ of the cottage cheese mixture, ⅓ of the mozzarella cheese, and ⅓ of the marinara sauce. Add another layer of eggplant and repeat with the cottage cheese mixture, mozzarella cheese, and sauce two more times, reserving the third layer of mozzarella for topping. Sprinkle with the remaining ⅓ cup of grated Parmesan cheese.

Cover with aluminum foil and bake in a pre-heated 400-degree oven until the cheese is melted and bubbling, about 40 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let sit about 10 minutes before serving.

Marinara Sauce

2 T. extra-virgin olive oil

½ c. chopped onion

2 cloves garlic, chopped

1 (28-oz.) can chopped, diced, or Roma tomatoes (Italian tomatoes preferably)

1 bay leaf

pinch crushed red pepper flakes

1 tsp. dried oregano (I use Mexican oregano)

½ tsp. kosher salt

freshly ground black pepper

3 T. chopped fresh basil leaves

1-2 T. unsalted butter, opt.

In a large, covered saucepan, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.

Remove from heat, discard bay leaf, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.