Tag Archives: Recipes

Ratatouille Quiche

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It’s just a matter of time until my 30th birthday and that 31 Before 30 list doesn’t look any smaller. REB told me to re-purpose or rewrite certain things on the list, but I told that would be cheating and I couldn’t live with myself [dramatic moment]. I’ve come to the realization that I am not going to even be able to tackle half the items on that list.

But that’s life. And life has taken over. Everything.

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I’ve made myself too busy for words and I’ve literally dug myself into a hole. Deadlines at work, working longer, later hours, being a grouch at home, obligations on weekends… I need to learn to say “no” to people. But I also have this compulsive need to please people, so this hole I dug has become home.

So in an effort to decompress and not think about anyone but myself, I looked at my bucket list and decided I was going to tackle something. Making a meal entirely out of farmers market finds. Done.

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I have been waiting almost a month to share this recipe with everyone, and I am so happy I finally get to!

I went to the market a while back with a plan of what I wanted to make, and then completely changed it when I walked by several tables with the most delicious looking peppers, eggplant, squash, zucchini and tomatoes. I instantly thought of ratatouille, but then thought that would be more appropriate for a fall-time dinner. The only way I could think to lighten and “summer” it up was to make a quiche and pair with a light, refreshing salad. So that’s how this quiche came to be.

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Aside from some basic ingredients (like balsamic vinegar, olive oil, salt and pepper) and crust (because I am not a baker and I hate making pastry shells, so I bought a frozen whole wheat crust), everything for this meal was from the market.

This quiche was perfection. It wasn’t too heavy and I paired with a side salad of fresh arugula and basil. The basil was purchased at the farmers market, but also from my friends who have a community garden. They had an abundance of basil and were generous enough to give me some leaves!

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 I may not get everything done on that list, or even come close to crossing a few more items off between now and the big 3-0. But, it was at least still a fun experiment to try and I did get to cross off some things! So that makes me pretty happy. And I get to eat something delicious here and there when my life hasn’t taken been taken over by work. That’s always a good thing in my opinion.

Ratatouille Quiche
 
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Author:
Recipe type: quiche, vegetarian
Cuisine: brunch, French
Serves: 8
Ingredients
  • 1 frozen whole wheat crust (take it out while you are prepping and cooking, so it’s ready to use when you’re done – does not need to be fully thawed)
  • 1 teaspoon olive oil
  • 1 cup eggplant, cut into ½-inch pieces
  • 1 cup zucchini, cut into ½-inch pieces
  • 1 cup summer squash, cut into ½-inch pieces
  • 1 cup bell pepper (red and/or green), cut into ½-inch pieces
  • ½ cup red onion, diced
  • 1 teaspoon fresh Thyme, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup Gruyere cheese (or similar), shredded
  • 5 large eggs
  • ½ cup skim milk
Instructions
  1. Preheat oven to 400 degrees
  2. In a large skillet or pan heat 1 teaspoon olive oil until hot
  3. Add eggplant, zucchini, summer squash and onion and cook 8-10 minutes until softened and tender
  4. Sprinkle salt, pepper and fresh thyme, and stir
  5. Transfer cooked vegetables to a bowl and set aside.
  6. In a separate, large bowl, beat eggs
  7. Add milk and whisk until combined
  8. Place prepared crust on a baking sheet (will prevent any spills!)
  9. Pour cooked vegetables into crust
  10. Sprinkled with shredded cheese
  11. Carefully pour egg mixture on top of vegetables
  12. Bake for 30-40 minutes until eggs are cooked, or when knife inserted in middle comes out clean.
  13. Serve immediately

 

 

Lentil Chili

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One my best friends, Allison, lives 752 miles away in Oxford, MS (home of Ole Miss, the Manning’s and my Rebels. Hotty Toddy!). She and I have been friends since we were 12 years old when training bras were a big deal, school supplies translated to Lisa Frank, three-way calling was the “in” thing,  and our crushes on boys only lasted one week.

I hate that she lives so far away! It’s pretty dumb. Then again, she probably thinks it’s pretty dumb I chose to live in a state shaped like a mitten where it gets colder than ever, while she gets to maintain a garden in February like it’s no big deal – pretty badass if you ask me.

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The point is, she’s one of my rocks. I talk to her every. single. day. You heard that right.

Friends are essential. Especially ones you’ve known more than half your life. I was in her wedding, she was in mine. She’s heard me cry, I’ve heard her cry. She’s vented to me about what upsets her and I’ve vented to her (sometimes multiple times a day) about what’s bothering me.

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One thing she and I definitely do is exchange recipes. We’re both big foodies and literally spend hours talking about food, coming up with recipes, giving each other tips or suggestions on how to alter a recipe, what flavors would work and more. We’ve even thought about starting a blog together. She’s all classic-southern-comfort-cooking-but-also-healthy-ethnic-dish (or feasts as I call ‘em) gal, and I’ve got the vegetarian-health-nut-freak-thing on my end. Together, our kitchens are unstoppable!

So this lentil chili was born as a result of one of our chats. It’s her lentil soup recipe and my vegetarian chili recipe. Together they’re married in soup harmony. Equal soup rights, y’all. Support it.

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It turned out boss, and made enough to feed an army. And if I could, I’d fly her up here to eat it with me. Then we could laugh, eat good soup together, talk for hours and it wouldn’t seem like she’s 752 miles away.

Lentil Chili
 
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My best friends lentil soup recipe combined with my vegetarian chili recipe. Together, it’s an unstoppable force of flavor.
Author:
Recipe type: Chili, Soups
Cuisine: American
Serves: 8-10
Ingredients
  • 2 teaspoons olive oil
  • ½ cup red onion, chopped
  • 1 teaspoon garlic, minced
  • 1 cup carrot, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper chopped
  • 1 15-oz. can fire roasted diced tomato
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can dark kidney beans, drained and rinsed
  • 4½ cups unsalted vegetable stock
  • 1 cup brown lentils, picked through, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon red pepper flakes
  • ½ cup frozen corn kernels
  • 1 15-oz. can peeled, crushed tomato
  • ½ cup meatless crumbles (Boca brand or similar)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Start by heating olive oil in a large stock pot.
  2. When heated, add onion and cook for 3-4 minutes until starting to soften.
  3. Then add garlic and cook for 1 minute.
  4. Next add carrot, green and red bell peppers and cook until peppers and carrot are tender, about 5-7 minutes.
  5. Add the drained beans and vegetable stock and cook another 10 minutes.
  6. Then add in the lentils, cover and let the soup come to simmer, another 8-10 minutes.
  7. Add your spices: cumin, chili powder, cayenne pepper, red pepper flakes and also add in the frozen corn kernels. Give the whole soup a good stir.
  8. Finally add the crushed tomato, meatless crumbles, salt and pepper and stir well.
  9. Cover and bring to small bubble and then simmer 30-35 minutes.
  10. Top with your favorite garnishes and enjoy!

 

Israeli Couscous “Risotto” Primavera

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March has officially become one of the busiest months for me! I have something happening every single weekend this month. Let me prove it (because I know you’re all dying to know ;)…):

  • March 2 – We celebrated our friends birthday last weekend, and had a night on the town. It was so great to catch up with everyone!
  • March 9 – Attending a day conference for work (hooray developing skills!) and then in the evening I get to see Diana from Veggie Next Door!! She and her fiance (squee!) are visiting their friends in Ann Arbor and I’m so excited to see her again, and hopefully make some new friends!
  • March 16 – I’ll be in the Chi for St. Patty’s weekend to visit the seester and my friends out there. Taking a nice long weekend from work to just kick back and have fun.
  • March 23 – SHOOTING MY FIRST WEDDING! Can I even begin to tell you how excited I am to be doing this? One of my best friends and I have been asked to photograph the wedding of someone she knows, and she and I are over the moon about it. I’ve also already planned to assist another one of my amazing photographer friends with weddings she’s doing this spring and summer. Yay! It will be amazing experience and hopefully slowly get my feet into the whole biz ;)
  • March 30 – GARBAGE! I have wanted to see Garbage live since I was in high school! Yes, I’m almost 30 and yes my friends and I will likely be the oldest people there. But then again, maybe we won’t. I’m sure there are still 30+-year-olds living in their 14-year-old bodies who are as excited as I am ;)

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Another happy news announcement: I’m registered for my first 5K! I’m doing the Color Run in Ypsilanti May 11 so I’ve been hitting the gym to run until I reach the 3.1 mile mark. I can’t wait for it to get warm outside so I can do some running outdoors. I think anyone can agree that running outdoors > running on a treadmill indoors.

So yeah, March is going to go by fast I’m sure, and there’s so much more exciting stuff happening almost every weekend after, but I’m ready for all the fun! Plus I’ll get to cross off a handful of things on that lovely list I have going ;)

So to celebrate and live in the fun and also help prep my meals for the week, I decided to make risotto. Since it’s one of my favorite foods, it had to be done. The biggest difference this time was I used Israeli couscous instead of Arborio rice. I just used more couscous, and less stock and added a whole lotta veggies. In the end it tasted like the real deal but wasn’t as heavy. The great thing about risotto is you can add whatever you want to it and it probably won’t taste bad. For this one, I used carrot, zucchini, baby Bellas and asparagus spears. I could see all kinds of veggies going into this though: leeks, artichokes, roasted eggplant, peas, peppers.. have fun with it!

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Hashtag dopeshow anyone?

Yeah, I said it.

5.0 from 1 reviews

Israeli Couscous “Risotto” Primavera
 
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Tastes just like classic risotto primavera, but lighter and creamier!
Author:
Recipe type: Risotto-ish, vegetarian
Cuisine: Italian-ish, vegetarian
Serves: 6
Ingredients
  • 2 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • ¾ cup carrot, diced
  • 1 cup zucchini, diced
  • 8 oz. Baby Bella mushrooms, sliced
  • 10 oz. frozen cut asparagus, thawed
  • 1¼ cup Israeli (pearled) couscous
  • ¾ cup dry white wine
  • 3 cups unsalted vegetable stock
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup grated Parmesan cheese
Instructions
  1. Heat 1 tablespoon of olive oil and 1 tablespoon butter to a large pan over medium high heat until melted.
  2. Add the chopped zucchini, carrot and sliced mushrooms and cook until tender and softened, about 8-10 minutes.
  3. Meanwhile, add 3 cups vegetable stock to a saucepan and keep warm over low to medium heat.
  4. When the vegetables are done, remove from pan, set on plate and set aside.
  5. In the same pan, add the remaining oil and butter.
  6. Add the couscous and cook 2 minutes or until lightly toasted
  7. Add the white wine and cook 1-2 minutes or until alcohol is cooked out.
  8. Next add stock about ½ cup (or ladle) at a time, stir until absorbed. When the couscous has absorbed some of the stock, add another ½ cup.
  9. After 2 cups of stock have been added, pour the cooked vegetables back to the pan with the couscous. Continue ladling ½ cup until all the stock is gone.
  10. Add the thawed cut asparagus, cheese, salt and pepper and stir until all combined and the couscous is cooked.

Grilled Tempeh Reubens

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I was sick last week.

I hate admitting when that happens. I hate being sick. I hate feeling useless, not being able to work out, not sleeping well because I can’t breathe, taking half or full sick days and feeling useless at work. The whole thing is just dumb and inconvenient.

I had not been sick since before the wedding. That would be early 2011 – maybe earlier. Remember how I used to travel every two weeks for work and I would be gone for two weeks? Airplanes are the best place for your immune system when you travel a lot. My immune system was amazing and I think now that I’m not traveling as frequently it finally caught up with me and was all, “Trololol. I’m gonna stop working!”

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My immune system was a hag.

No amount of medicine, daily vitamins and water I drank could prevent the nast when coworkers and everyone else don’t wash their hands after using the bathroom.

So I’ll get to the point of this post. I made tempeh reubens right before I got sick, but knew my being sick was inevitable. I had a feeling I would lose my sense of taste, smell and lose my appetite.

But on the up side, it was another Meatless Monday success, that’s for sure.

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I loosely followed a recipe from meatlessmondays.com and it was more work than it should have been, but overall they tasted good. You can definitely make necessary shortcuts if you’re pressed on time, because there’s a lot of “combine and chill for 2 hours” crap happening in this recipe.

And when I’m sick, patience is the last thing I have.

I will say this: I have a small issue with tempeh. I realize this was probably the best vegetarian protein to use, but it really is not my favorite or top choice. It’s the taste. I kind of dislike the taste of it. The texture is weird, it looks weird and it has a weird after taste. I might try making these with portobello mushroom caps or something next time just so they taste more meaty than…weird.

Man, I’m making this recipe sound like a whole lot of win, aren’t I? :P
At least REB liked them. In the end, that’s what mattered.

Grilled Tempeh Reubens
 
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A vegetarian twist on a classic deli sandwich. Recipe adapted from meatlessmonday.com
Author:
Recipe type: sandwiches
Cuisine: vegetarian, sandwiches
Serves: Makes 4 sandwiches
Ingredients
  • RUSSIAN DRESSING:
  • ¼ cup Vegenaise (I used this because I don’t like mayo. Never have, never will. You can use mayo if you’d prefer though. Or, use Greek yogurt as a great substitute)
  • 1 tablespoons ketchup
  • 1½ tablespoons capers, drained and finely minced
  • 2 tablespoons sweet whole pickles, finely chopped
  • ½ whole lemon, juiced
  • Salt and pepper to taste
  • FOR THE SLAW:
  • 2 cups shredded red cabbage
  • ¼ cup apple cider vinegar
  • 1 teaspoon salt
  • *Note: you can buy prepared coleslaw or sauerkraut if you prefer
  • FOR THE TEMPEH MARINADE
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic salt
  • 1 teaspoon allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • ½ cup water
  • 2 teaspoons vegetable oil
  • FOR THE SANDWICHES:
  • 8 oz. tempeh (I used Lightlife brand in the Soy variety), sliced in ½ inch thick slices
  • 8 slices Rye bread (2 slices per sandwich)
  • Nonstick spray
  • ADDITIONAL OPTIONAL INGREDIENTS:
  • 4 slices Provolone or Swiss cheese (or vegan cheese of your choice)
  • Vegan butter (or regular if you prefer) to help brown sandwiches
Instructions
  1. SLAW:
  2. combine the vinegar, cabbage and salt. Stir, cover bowl and chill in refrigerator for at least 2 hours (this will help break down the cabbage)
  3. DRESSING:
  4. Combine all ingredients in a small bowl, cover and chill for at least 2 hours
  5. TEMPEH:
  6. Slice the tempeh into ½ inch thick slices
  7. Bring 8 cups of water to boil on stove. Add a pinch of salt when boiling then add tempeh and boil for 10 minutes.
  8. MARINADE:
  9. While the tempeh is boiling, combine all spices (coriander, cumin, red pepper flakes, allspice, cinnamon, garlic salt, ground ginger) in a freezer bag or large bag. Zip close, and shake to combine. Add water and oil to bag. Once tempeh is done boiling, add to marinade, shake to coat each slice then chill in refrigerator for 2 hours.
  10. TO MAKE THE SANDWICHES:
  11. Heat your stove top grill or pan with nonstick spray over medium high heat. When the pan is hot, add the tempeh and cook 3-4 minutes on each side until browned and warmed through. Transfer to plate and set aside.
  12. ASSEMBLING SANDWICHES:
  13. Layer a slice of bread with dressing, slaw, cheese (optional), cooked tempeh. Take another slice of bread, spread some of the dressing and close sandwich together. Heat pan again with nonstick spray, or vegan butter. Place sandwich in pan and grill until browned. Or, if you have added cheese, until the cheese is melted. Repeat with the other three sandwiches until all are made.
  14. Additional notes:
  15. You can make the slaw and dressing the night before or well ahead of time and keep in the fridge to keep cool. You can also marinade the tempeh a day in advance to help speed up the process when you want to prepare your sandwiches.

 

 

Homemade Pumpkin Seeds

UPDATE: the new post about this recipe is found here. But the main recipe is still in this one :)

Confession: I’m having a secret love affair with the month of October and Fall season. It’s been going on for more than 10 years now, but it’s true. I can’t help myself. Every year, around this time of year, I begin to find myself indulging in all things fall: being a “leafer”, taking a million photos (more than usual) of the pretty colors, wearing hoodies and sweaters, enjoying football (college more than Pro – GO GREEN!), going to apple orchards and cider mills, picking pumpkins, and of course….making homemade pumpkin seeds. I could eat pumpkin seeds all year round, and I would, but most packaged, brand name bags of seeds are over salted and not delicious. This is why I love this time of year when I can make them myself. And now I’ll tell you how to do it too. The basic recipe comes from Simply Recipes, but as usual, I never fully follow those…

Here we go:

Ingredients:
2 medium pumpkins (we picked ours from a local patch)
salt
olive oil
water

To prepare:

Preheat your oven to 400º. You also want to move your racks around so you have one on the top. So do that.IMG_9197First we took our two pumpkins and used our lovely pumpkin carving tools (available at most stores like Target, Meijer, etc.), cut off the top as if we were going to actually carve the dudes. [We're actually waiting until it gets a little later in the month before we carve our pumpkins – we bought these from a patch solely to make seeds. We are hardcore.] Anyway, once you have the top off, you may need to cut the opening wider so your hand can fit in there to scoop out the guts and separate out the seeds. As you can see above, we’ve demolished our pumpkins and thrown them away. Should be noted: protect the surface you’re working on. No need to make a huuuuge mess…unless you really want to of course.
IMG_9199Ta-da! Seeds!
IMG_9200They’re all gooey, but there were a ton of seeds! Mmm!IMG_9206Take your bowl of seeds to the sink and begin rinsing them under water. I loved the way the seeds felt. I’m weird.
IMG_9207Drain the seeds into a colander and continue to rinse them.IMG_9208Looks pretty clean!IMG_9210Put a huge stock pot or boiling pot on the stove and bring your seeds next to it. Using a 1/2 measuring cup, measure out your seeds, and put them into the pot. Keep in mind how much you measured! This is important to do because of the next step. We measured out about 2 1/4 cups of seeds.IMG_9212Then you’ll add 2 cups of water for every 1 cup of seeds. So basic math here people: we had 2 1/4 cup of seeds, so we added 4 1/2 cups of water to our pot.IMG_9214Next, add 1 tablespoon of salt for every cup of seeds you have. So we had a little over 2 tablespoons. If you want, you can go light on the salt now, since you can always add more later before you bake the seeds.
IMG_9215Stir to make them happy.

**Once you’ve done this, put a lid on the pot, put it on high heat and bring to a boil. Once the water and seeds are boiling, reduce the heat to medium and simmer for 10 more minutes**

IMG_9216Once they’re finished boiling and simmering, drain the seeds into a colander and shake the excess water. Oooh steamy!
IMG_9218Spread a little olive oil on a baking sheet (1-2 tablespoons or a couple shakes if you have yours bottled/spouted) and spread your seeds out in a single layer.
IMG_9219Remember a little while ago when I said you could add more salt before you bake the seeds? This is what we’re doing here. You could also try different seasonings like: curry (mmm!), cajun seasoning, cayenne pepper, etc. Whatever your heart desires.
IMG_9220Place the pan on the top rack of your oven and bake at 400º for 15-20 minutes. We actually baked ours for 15 minutes, took the pan out, stirred the seeds around, and then put it back in for an additional 5-10 minutes. The seeds are done when they are golden brown.
IMG_9221If you’re patient, let them cool for 5-10 minutes before diving in. But I have no class and devoured them in a matter of minutes.
IMG_9223Enjoy! Happy Fall :)