Tag Archives: garlic

ITALIAN QUINOA WRAPS

Italian Quinoa Wraps

Italian Quinoa Wraps

 Yesterday as I was contemplating what to have for lunch, the basil and quinoa in the fridge started calling me…the rest just sort of fell into place when I looked at what I had on hand.  The collard greens came from my most recent Farm Fresh to You delivery.

 
INGREDIENTS – Makes 6-8

6-8 large collard green leaves

2 cups cooked quinoa

1 ½ cups chopped ripe tomato

½ cup rough chopped fresh basil

1-2 cloves of garlic, chopped

¼  tsp salt

Pepper to taste

2 tsp. balsamic vinegar

¼ cup pine nuts

 ~

Add the chopped tomatoes to the food processor and pulse.  You want to maintain some of the tomato’s texture, so do not puree it. 

Pulse Tomato

Pulse Tomato

Next add the basil, garlic, salt, pepper, and balsamic vinegar.  Pulse again to incorporate.  Set the mixture aside to marinate while you prepare the other ingredients.

Add the Basil, Garlic, Salt, Pepper, and Balsamic

Add the Basil, Garlic, Salt, Pepper, and Balsamic

Wash the collard greens and dry both sides.  Remove the lower stem and most of the rough bone in the middle of the leaf.

Trim and Bebone the Collard

Trim and Bebone the Collard

Place the quinoa in a bowl and add the tomato mixture to the quinoa.  Stir to combine.  Add the pine nuts and mix well.

Add Tomato Mixture to Quinoa

Add Tomato Mixture to Quinoa

Add the Pine Nuts

Add the Pine Nuts

Assemble the wraps by placing 1/3-1/2 of a cup of the filling onto the top third of the collard green leaf.  Roll the leaf tightly as you would a burrito being careful to overlap the bottom portions that were separated by the removal of the rib (you don’t want the filling to fall out).  Repeat this step until all of the wraps have been made.

Add the Filling

Add the Filling

 I made all six and plan to keep them in the fridge as lunches or snacks for the rest of the week…we will have to see how long they last though since I have already eaten two of them!

For a printable version of this recipe click here.

4 Comments

Filed under Gluten Free, Grains, Main Dish, Quick, Vegan, Vegetarian

KALE AND POTATO GRATIN WITH KALE PESTO – Guest Blog by Mission Delectable

 
 

Kirsten of Mission Delectable

Kirsten of Mission Delectable

Today we have a guest blog from Kirsten of Mission Delectable

Mission Delectable is a blog about delicious, homemade food, and about my eating adventures in San Francisco. My goal here (or, should I say, mission) is to make satisfying recipes that you can realistically cook on weekday nights after work—plus more involved recipes for when you’re feeling adventurous and/or have a little free time on the weekend. Most of what I make is seasonal and vegetarian. I’m not, however, a vegetarian. I just love fresh, seasonal vegetables, and also consciously try to eat less meat.

Kale Potato Gratin With Kale Pesto

Kale Potato Gratin With Kale Pesto

Back in December, I made a rich, hearty, and very delicious gratin with chard, potatoes, and caramelized onions. Sure, this dish also has potatoes and winter greens. And sure, this dish is also a gratin. But while last month’s gratin was super rich and creamy, this gratin is light and bright. This month’s gratin is last month’s vivacious little sister, on a diet.

Potatoes

Potatoes

Thinly Slice the Potatoes

Thinly Slice the Potatoes

Well, not a huge diet—we’re not trying to deprive ourselves here, people. But it does cut out the heavy cream, eliminates the cheese, and keeps the olive oil to a minimum, all while remaining delectable and satisfying. The result? Something you can make and enjoy—without guilt—any day of the week. Sign me up.

Kale

Kale

Chopped Kale

Chopped Kale

The genesis of this dish was an ill-fated—i.e., disastrous—attempt at making Gourmet’s Potato & Kale Galette a few months back. What can I say? The whole process of cooking this thing just did not work out for me. The worst part was when I came to this step:

“Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet.”

Make the Kale Pesto

Make the Kale Pesto

Kale Pesto

Kale Pesto

You’re literally supposed to dump this very loose, flimsy “galette” onto a baking sheet, and then perfectly invert it back in the pan. Does this work? Not very well. Not for me, at least. At the same time, the final result—which, I promise you, wasn’t pretty—was missing something. It needed some acid. Some texture. A whole lot less butter. I remember thinking that it would be way more delectable if it took a little inspiration from this gratin. Add a little lemon for acid. Red pepper flakes for heat. Bread crumbs for texture. Plus, a unique pesto (instead of all that butter) to add moisture and round the whole thing out.

Sautee the Kale

Sautee the Kale

Assemble the Gratin

Assemble the Gratin

And that’s how this recipe was born. Oh is it ever a good one.

Kale Potato Gratin

Kale Potato Gratin

KALE & POTATO GRATIN WITH KALE PESTO

Inspired by Gourmet and 101 Cookbooks

Serves 4

2 bunches of kale
2 lbs yukon gold potatoes, peeled and thinly sliced
lemon (zest and juice)
3 medium garlic cloves
1 cup homemade breadcrumbs (approximate)*
1 tablespoon butter
red pepper flakes
salt & pepper

Preheat the oven to 400F.

Meanwhile, wash the kale, remove the tough stems and ribs, and coarsely chop. Reserve 1.5 cups of the chopped kale to make the pesto (see below). In a large nonstick skillet, over medium-high heat, add a couple slashes of olive oil, 2 cloves of garlic (minced), and cook until fragrant, about 1 minute. Add the chopped kale to the pan, along with a couple pinches of salt, a pinch of red pepper flakes, and a couple grinds of black pepper (all to taste). Toss everything together, and cook until the kale is just wilted, about 3-5 minutes). Remove from heat, and set aside until you’re ready to assemble the gratin.

Make the kale pesto. In a food processor, combine 1 clove garlic, the reserved 1.5 cups of chopped kale, and some salt and pepper (to taste). Process until everything is coarsely chopped. Drizzle in a 1/4 cup of olive oil, and process until fully incorporated and smooth. Set aside.

Make your breadcrumbs (if you don’t already have homemade ones on hand). Remove the crusts from a few slices of day-old rustic bread; tear into pieces, toss in the food processor, and pulse until coarse crumbs are formed. Melt 1 tablespoon of butter in a small pan. Remove from heat, and stir in the breadcrumbs, along with a pinch of salt, until the crumbs are lightly coated in the butter. Set aside.

Now you’re ready to assemble the gratin. Lightly oil your baking pan or gratin dish. Arrange 1/3 of the potato slices in a slightly overlapping layer, and sprinkle with salt and pepper. In this order, top the potatoes with 2-3 tablespoons of the kale pesto (approximately 1/4 of the pesto), and then 1/2 of the sautéed kale. Sprinkle 1 teaspoon of lemon zest over the kale. Arrange another 1/3 of the potatoes on top, and sprinkle with salt and pepper. Top with 2-3 tablespoons of the kale pesto, the last of the sautéed kale, and another teaspoon of lemon zest. Arrange the final layer of potatoes on top, and sprinkle with salt and pepper. Top with 2-3 more tablespoons of kale pesto and, finally, the breadcrumbs. You should have several tablespoons of kale pesto leftover for garnish—stir approximately 1 tablespoon of lemon juice into the leftover kale pesto, and set aside until the gratin is done baking.

Bake the gratin at 400F for 40-50 minutes, until the potatoes are cooked through and the breadcrumbs are golden brown. Let cool for 10 minutes before serving. Top each serving of gratin with a drizzle of the kale pesto.

For a printable version of this recipe click here.

2 Comments

Filed under Guest Blog, Main Dish, Recipes, Sides, Vegan, Vegetables, Vegetarian

CURRIED RED LENTIL STEW

Curried Red Lentil Stew

Curried Red Lentil Stew

The weather turned cold in Southern California today which made it the perfect opportunity to make some stew.  In my continuing quest to clean out the pantry I saw that I had a bunch of red lentils, so those became the base of the stew.  As I often do, I went to epicurious to look through their recipes containing red lentils.  I came across one by Ruth Cousineau (from Gourmet Magazine 2/2009) that I based this stew on, but as usual I tweaked it to make it healthier and to include ingredients that I had in my fridge.  This was a very hearty and filling dinner…not to mention tasty!

INGREDIENTS (Makes 4-6 main course servings)

1 1/2 Tbs. olive oil
1 1/2 lbs. butternut or kambocha squash, peeled and cut into 1/2-inch pieces
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 Tbs.s minced peeled ginger
1 Tbs. curry powder (preferably Madras)
2 tsp. salt
½ tsp. pepper
1 cup red lentils, picked over and rinsed 
4 cups water
1-2 tsp. fresh lemon juice, or to taste

Accompaniment: cooked brown basmati rice & chopped cilantro

Ingredients

Ingredients

 

 Heat oil in a large pot and add in the squash,onion, carrot, celery, garlic, ginger, and salt.  Cook until soft and beginning to brown (15-20 minutes) stirring occasionally.

Into the Pot to Soften

Into the Pot to Soften

Softened & Ready for Spices

Softened & Ready for Spices

Add in the curry powder and pepper.  Stir to incorporate.

All Spiced-Up

All Spiced-Up

Add in the lentils and water.  Bring to a boil and skim off any foam.  Simmer for 25 to 40 minutes until the lentils are cooked.  At the end stir in the lemon juice and taste to see if any additional salt or pepper is needed.

Add the Lentils & Water

Add the Lentils & Water

Serve over brown basmati rice and top with chopped cilantro.

Curried Red Lentil Stew

Curried Red Lentil Stew

For a printable version of this recipe click here.

1 Comment

Filed under Beans/Legumes, Gluten Free, Main Dish, Recipes, Soup, Vegan, Vegetables, Vegetarian

CROCK POT BLACK BEAN SOUP – Guest Blog by Catherine McCord of Weelicious

I am so excited to announce that we have a guest blog today from Catherine McCord of Weelicious!!!

Catherine McCord of Weelicious

Catherine McCord of Weelicious

I have been following Catherine’s blog for quite some time now and am always inspired by her recipe posts (many of which are plant based).  I too am a mom and am always looking for fast, healthy, and economical meals.  This following recipe is a definite winner!  Enjoy Catherine’s post…

CATHERINE MCCORD’S CROCKPOT BLACK BEAN SOUP

Crock Pot Black Bean Soup

Crock Pot Black Bean Soup

 

 
If you follow weelicious with any regularity, you know that I have a very intimate relationship with my crock pot — it’s like my best friend. Coming back after the holiday, with school starting back up, endlessly busy schedules to juggle and so on, my crock pot has been my salvation for getting hearty foods that everyone wants to eat made easily. A vendor at our local farmer’s market offers the most beautiful assortment of beans, and since black beans are one of our family favorites and cook beautifully in the crock pot, I buy them from him all of the time. Packed with protein and dietary fiber, black beans make for a filling, inexpensive and nutritious vegetarian meal that everyone can enjoy.

I really loved making this soup with my kids, because, like me, they love using the crock pot. But the real fun for them started when it was time to puree everything. Kenya, being an incredibly curious, almost 4 year-old boy who loves anything with a motor, was totally game to help me out with the hand-blender. As he gripped it and pressed the power button, he was enthralled as he made the beans transform into a creamy, rich soup. But if it was fun for me to witness the blast Kenya had, watching Chloe drink three helpings straight out of her bowl ensured that this soup will be in our regular mealtime rotation!

Crock Pot Black Bean Soup (Serves 6)

1 Tbsp Olive Oil
1 Onion, diced
3 Garlic Cloves, chopped
2 Cups Dried Black Beans, soaked overnight, rinsed and drained
1 32 oz Chicken Broth or Vegetable Stock, low sodium
1/4 Cup Cilantro, chopped
2 Bay Leaves
2 Tsp Kosher Salt
1 Cup Water

Accompaniments: Yogurt, Sour Cream, Crème Fraiche

1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
2. Add chopped garlic and sauté an additional minute.
3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
4. Cook on low for 8-10 hours.
5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
6. Top with a dollop of yogurt, sour cream or crème fraiche.
7. Serve.

For a printable version of this recipe click here.

Crock Pot Black Bean Soup

Crock Pot Black Bean Soup

8 Comments

Filed under Beans/Legumes, Crock Pot, Gluten Free, Guest Blog, Recipes, Soup, Vegan, Vegetarian

AWESOMELY EASY ARTICHOKES

 

I went to the market and was thrilled to see that they had beautiful artichokes.  I have always loved artichokes.  While growing-up my mom would make them often by stuffing the leaves with garlic and putting them in a pot of water with lemon slices to cook.  She had the technique mastered.  I have never been consistent making them that way.  Whenever I try it is so hit and miss, coming out either mushy or crunchy.

A few months back my sister and her family came over for dinner while my parents were in town and she brought artichokes to add  to the meal.  The way she made them was ingenious, easy, and produced a wonderful result.

And so here you have it…

 

INGREDIENTS
 
4 Artichokes
2-3 Lemon slices (you will want 3-4 slices per artichoke)
6-8 Garlic cloves sliced
Olive oil to drizzle
Celtic or Himilayan salt
Pepper
Foil
 

Preheat the oven to 425˚.

 

Wash and trim the artichokes.

 

Make the foil beds for each artichoke.  You will need two squares for each artichoke (they may burn if you only use one layer).

Run an artichoke under water and quickly move it onto the foil bed.  You want to maintain the moisture so the artichoke will steam inside the foil.  There should be a small pool of water on the foil.  I tend to do all of the artichokes at one time, kind of an assembly line style.

Drizzle each artichoke with olive oil.

Sprinkle some salt, and crack some pepper on top.  Next, place some garlic on top of the artichokes (you can even squish some into the leaves for extra garlicky goodness).

Top with lemon slices.

Fold the foil tightly over each artichoke.

Put the foil wrapped artichokes on a cookie sheet or inside a pan and place them in the preheated oven.  Small artichokes tend to take 60 minutes, medium to large 1 hour and fifteen minutes, and jumbo can take up to 1 hour and 30 minutes.

When you take them out of the oven allow them to cool in the foil.  Once they have cooled enough for you to handle them, unwrap the foil, and pull out the center leaves.

You will notice that there are tiny hairs in the middle above the heart of the artichoke.   Clean the hair out of the choke with a spoon (being careful to leave as much of the heart as possible…don’t scrape the good stuff out).

You can serve the artichokes immediately after cleaning or put them in the fridge where they will last for atleast 4 days.

I serve my artichokes with dairy free ranch dressing (I’ll post my recipe at a later date), or I’ll make a creamy lemon pepper dip.  They are so yummy!

For a printable version of this recipe click here

2 Comments

Filed under Recipes, Sides, Vegan, Vegetables, Vegetarian