Archive for the ‘vegetarian’ Category

Dr. Lucy and the Cookies

Gluten Free Vegan Ginger Snaps

Gluten Free Vegan Ginger Snaps

Have food allergies? Need to be gluten free? [Gasp] Vegan, even?

A tough road to live on, but it can be done. That said, there is one problem remaining:

Where are the cookies, right?

Of course. Who doesn’t like cookies? Everyone like cookies. Those in the UK even have a different word for them: biscuits. And I’m sure the Brits love their biscuits just as much as we love to snarf down our cookies here on the Eastern Shore of Virginia.

Since changing my eating habits last month, I’ve lost over 20 pounds and three inches off my waist line. But nary a dessert has made it onto my plate. Alas, no cookies for this guy.

Until a few days ago.

That’s when I came across Lucy’s Cookies.”  The cookie’s namesake, Norfolk Virginia medical doctor turned cookie entrepreneur Dr. Lucy Gibney and (I presume) her daughter were at my place of business the other day, handing out samples. When I introduced myself as a gluten free/vegan person they let me know that all of their products would work for me. Wow!  All means more than one – and I don’t even have to check the label. Although I did for fun. You should, too.

The package spells it out for you: all natural; non-GMO; no peanuts, tree nuts, milk, or eggs; gluten free; zero cholesterol; and zero trans fat. But what about taste?

I have had the chocolate chip cookies, the chocolate cookies, and the ginger snap cookies so far. And the have all been great. The ginger snaps even have a tiny bit of Tabasco in them to bring out a nifty bite at the end of the crunch. Who knew? Good choice, ladies.

Full of flavor, a great crunch, wonderful aftertaste. These cookies have it all. And with 3 – 4 cookies per package, you get enough to satisfy your sweet tooth, but not too many calories – in case you are counting them.

Check the website; order some cookies! And, they are available in over 7,000 stores and specialty shops through the US and Canada. You are probably near a package right now and don’t even know it!

* Legal disclaimer: I have not received any remuneration (of any kind) from Dr. Lucy or her cookie company. The review above is based simply on my desire to have cookies that meet my dietary restriction and Lucy’s Cookies satisfying that want.

** If, by chance, Dr. Lucy would like to send me some cookies for a more comprehensive evaluation, I would be more than happy to entertain the idea.

DrLucys dot com – check it out, people. Good health and nutrition doesn’t have to be bland!

Here's the package!

Here’s the package!

No time to be a vegetarian?

Dinner Salad with Pumpkin Seeds

Dinner Salad with Pumpkin Seeds

Spare time is one of those things we never seem to have in abundance. We always have somewhere to go, people to meet, planes to catch. The pile of work never seems to get smaller and the phone never seems to stop ringing. Maybe that’s why we have grown to love our fast food restaurants. Drive up, speak into a microphone on a pole, pay a few dollars and then have your “meal” handed to you as you keep on driving.

“I know,” you say, “fruits and vegetables are more nutritious. The school nurses have been telling me that since I started school as a little tyke.”

“But I just don’t have the time to prepare all of that healthy stuff.”  That’s what many of us say, at least.

I used to say the same thing. However, today we spent about 30 minutes in the grocery store, shopping for mangoes, bananas, apples, and all of their friends in the produce section. Then I spent another 30 minutes or so washing, chopping and bagging the vegetables. The result? My wife and I had two very nice dinner salads, and I still have six more bags of romaine lettuce, a package of fresh spinach,individual bags of red onion and broccoli, plus a super-sized bag of my vegetable medley. This is a mix of carrots, yellow squash, green zucchini, celery and yellow and green bell peppers.

Now, to make a salad I just grab a bag of romaine, a handful or two of medley, and a little bit from each individual bag. Add a few cherry tomatoes from the fridge and a quarter cup of seeds from the pantry and I am all set for a huge (a delicious) salad. Dressing? A little balsamic vinaigrette works wonders. Crack some pepper on top and I am set.

I spend about 5 minutes in the morning putting my lunch salad together before I get in the car for the drive to work. Think you don’t have 5 minutes to spare in the morning? Time yourself next time you go through the drive through at your local burger joint.

Think of it this way: with one hour of work on a Sunday, and 5 minutes a day, you can have a great salad every day for the next week!

And for those who are worried about protein – many vegetables have protein in abundance. A quarter cup of pumpkin seeds has 9 grams of protein! Who needs a chicken breast when you can have the flavor and crunch of pumpkin seeds on top of your healthy salad?

And for another layer of flavor and texture, add some cooked quinoa or brown rice seasoned with Bragg’s Amino Sauce!

Try this meal planning technique and see how you like it!

It’s working for me – it can work for you, too.

 

 

 

Artichoke Lentil Loaf

Artichoke Lentil Loaf

Artichoke Lentil Loaf

22 days into the vegan diet and the good food just keeps on coming. Who knew? Aside from the health benefits (which I started noticing a few days into it) it is just plain fun to cook some of this stuff. I am planning two big entrees a week and tonight was my foray into the world of artichokes and lentils.

Courtesy of Chef Christine Waltermyer, who graciously gave her recipe for Artichoke Lentil Loaf to the book, Eat to Live by Dr. Joel Fuhrman, we now have a savory meat(less) loaf for dinner. The aroma of the sautéed onions, garlic, and celery, mixed in with the seasonings has kept the kitchen a happy place.

Here’s my version:

Ingredients

½ cup onion, diced

6 cloves garlic, minced

1/3 cup celery, diced

3 cups mushrooms, finely chopped (I used a variety package)

1 tablespoon, dried parsley

1 teaspoon poultry seasoning (don’t freak out about the name. No chicken byproducts allowed)

2 1/2 – 3 cups of cooked lentils

4 artichoke hearts, chopped (I used the kind in the small bottle)

1/2 cup raw pecans, finely chopped

1/4 cup rolled oats

2 tablespoons of wheat flour

2 tablespoons of lemon juice

2 tablespoons of Bragg’s Amino Sauce

Cracked black pepper to taste

1 small can of low salt tomato paste

Directions

Preheat oven to 350 degrees.

Sauté the onions, celery and garlic in a dash of olive oil until the onions start to become translucent. Add the mushrooms (and a little water if needed) then stir, cover and wait 5 minutes. Uncover and stir again. Add the parsley and the poultry seasoning, mix and remove from heat.

Get a large bowl. Put the seasoned vegetables in, then mix in the cooked lentils.

Now, mixing as you go, add the artichoke hearts, pecans, oats, flour, lemon juice, and Bragg’s sauce.

Add some black pepper as you go; if you want. I wanted. So I did.

Now – after you are done enjoying the awesome smell, get a loaf pan and spray it / lightly grease it.

Spoon the whole mixture into the loaf pan and press it down.

To finish the task, spoon a thin layer of the tomato paste on top. Some would say this is optional.

I didn’t.

Bake for 1 hour. Once done, let rest for 30 minutes before slicing. Good luck on the waiting part.

Now slice a slice and eat up!

Wine is vegetarian, right?

Power Berry Smoothie

Who knew blenders could make something besides margaritas?

Power Berry Smoothie in progress!

Power Berry Smoothie in progress!

This morning, day 6 on my new vegetarian meal plan, I decided to try a smoothie. I know what you are thinking – where’s this guy been? Smoothies have been popular for years! Well, remember my middle name up to this point has been bacon, and on occasion I go by scrapple or sausage. Breakfast? The norm has been a cup of coffee and Starbuck’s version of the Egg McMuffin. Fruit that wasn’t baked in a pie never entered my diet.

So today, instead of a bowl of fresh fruit – my “new normal” breakfast since last Monday, I gave my best attempt at making a smoothie. Based somewhat on a recipe from Dr. Joel Fuhrman’s book, Eat to Live, here is my own recipe:

Ingredients

3 full leaves of Romaine lettuce

1 cup of frozen raspberries

1 banana

1 teaspoon of sunflower seeds

1/2 cup of almond soy milk

Directions

Put everything in the blender and liquify. Easy! Don’t skimp on the time; the seeds (both sunflower and those from the raspberries) will need time to grind up. If you want, you could always grind up the sunflower seeds in a coffee grinder first.

When done, pour into a glass and drink it right down. The frozen raspberries will help give your drink just enough chill. And the banana? Not too overpowering, a common complaint from friends who have imbibed prior at local smoothie establishments. The sunflower seeds, and I was somewhat skeptical on this one beforehand, gave the fruit drink just enough hint of nut flavor. I wouldn’t add or subtract from the teaspoon amount.

Overall – a winner!

DJ's Power Berry Smoothie - ready to drink!

DJ’s Power Berry Smoothie – ready to drink!

8 pounds down. 40 more to go!

 

Grilled Sweet Potato Steak-Fries

Grilled Sweet Potato Steak FriesFact 1: Like most of you, we have but one oven in our kitchen. Whoever decided Thanksgiving needed to be a massive feast of turkey, ham and a plethora of side dishes and desserts (all of which require the use of an oven) surely ignored Fact 1.

Fact 2: At Thanksgiving (one of the top 3 holidays food-wise here in the US) everyone wants to help cook something. My wife wanted to make her famous cranberry apple crunch dessert, my mother in law needed to saute aromatics to add to her slow cooker stuffing recipe. Okay, that one didn’t need the oven, but it involved the stove top, practically the same thing. Then my daughter was making pumpkin pie -that one definitely used the oven. Thank goodness my son and his girlfriend were cooking the turkey at their place, otherwise we’d be doomed (refer back to fact 1.)

But wait – what about the sweet potatoes? A true staple of the late November holiday; it must be done. And I’m the only one left standing without a whisk or spatula.

Fact 3: Look outside. The barbecue grill is sitting there, beckoning you to fire it up and cook those darn sweet potatoes. Never mind the cold weather; that’s what coats, hats and gloves are for, right?

This recipe, taken from my upcoming cozy culinary mystery The Apple Pie Alibi (shameless plug)  was easy to make, tasted great and had little to clean up afterward. Look at the ladies inside and tell me you don’t appreciate that last one! Anyhow, try this sometime -and don’t wait until next Thanksgiving.

What you need to start:

9×12 glass baking dish or something of comparable size to serve the potatoes once they are done.

4 sweet potatoes, peeled and cut into wedges. I also cut the wedges in half (personal preference)

1/4 cup olive oil

1 gallon zip lock bag

2 Tablespoons cinnamon

2 Tablespoons salt

1 Tablespoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon black pepper

Aluminium Foil

Outdoor grill

What to do:

Place the potato wedge halves in the baking dish. Drizzle the olive oil over the top of the potatoes and, using a wooden spoon or your hands, mix together coating the entirety of the spuds.

Wash your hands. (Isn’t it fun to play with the food? I knew you didn’t use the wooden spoon! I didn’t, either.)

With dry hands, put all of the spices into the gallon zip lock bag. Close the bag tightly (well, yeah) and shake well.

Open the bag back up and put a good handful of the potato wedges inside. Close the bag back up and shake. Take the now-coated potato wedges and place in the baking dish. Repeat this operation until all of the potato wedges are seasoned. If your bag runs truly dry of spices, make a new batch. However, these amounts will last a while, even if the bag looks like it is empty. Judge by the potatoes coming out – not by the bag’s appearance.

Take your dish of seasoned potatoes outside to the grill. My grill is a gas-fueled version so I could just turn a knob and fire it up. If you are a traditionalist, I hope you have lit the charcoal well in advance. Maybe I should have mentioned this earlier, but I have to give you credit for grillmanship basics.

Place several sheets of aluminum foil over the grill grate to prevent the spuds from over-searing from direct contact with the flames. Now lay out the potato wedges on top of the foil, in a single layer. With the grill now fired up, close the lid and go back inside to witness the cacophony and help when possible. You can do it.

Ten minutes later, go back outside and using a spatula or tongs, flip the spuds over once. Close the lid and go back inside for a drink of wassail or something.

Take a paper towel and wipe out your baking dish. This will take most of the extraneous oil away, leaving you with a greased pan, perfect to serve the potatoes once they are finished baking. The treated surface of the baking dish will be just slick enough to keep the spuds from sticking to the pan.

By now (about ten minutes after the potato flip) it should be time to go back outside one more time and retrieve the now baked potato wedges. Place them in the baking dish and bring to the table. With luck there’s still room.

These potatoes are savory, with the sweetness coming mostly from the potato itself. No marshmallows required.

Happy Thanksgiving to all and thanks so much for keeping Exploding Potatoes in your bookmarks. And stay tuned for news about the first in a series of culinary mysteries, The Apple Pie Alibi. (Gotta end with another shameless plug, right?)

DJ sends.

 

 

 

Turnip Greens with a Twist

With a twist of lemon juice, that is.

This past weekend I helped out our church bazaar by standing post at the fresh vegetable stand. We had sweet potatoes, hayman potatoes, kale, collards, apples, homemade vegetable beef soup and…turnip greens? This iconic Southern US side dish was one I had not ever used in a recipe or tasted on a plate. As for greens, I prefer collards with a little vinegar. Spinach is okay but I find it is usually over cooked to the point of being seaweed-like green mush. Not much mouth appeal, in spite of what Popeye may have us believe.

Back to the turnip greens. These were fresh cut, bright green and only a dollar a pound. So I thought, why not?

Turnip Greens

I asked around and everyone, and I do mean everyone said “Turnip greens? Just put a ham hock in a pot of water and bring to a boil, then add the greens until they wilt.”  I imagine this would not take too much time. Put me in a pot of boiling water and I bet I wilt quickly, too. That said, and remember – I live with vegetarians – I knew I had to find a different, bacon-less recipe.

Aha! Check it out here. This article gives you more health and nutrition facts about turnip greens than I thought possible. Huzzah for healthy eats, people!

Anyway, so I added my own little spin on the usage of the greens – and I will say it turned out okay. Not great, but for what is essentially a bunch of bitter leaves, it wasn’t bad. You try it and be your own judge. It’s only a dollar, at least at our stand.

Ingredients:

1 cup of turnip greens, the leaves only, torn from the stems and ripped into small, bite-sized pieces.

1 English muffin, halved and toasted

1 egg, scrambled (or however you like it cooked)

Dressing:

3 Tablespoons of olive oil

1 Tablespoon of lemon juice (see, I told you there was a twist!)

1 Tablespoon minced garlic

salt and pepper to taste

Directions:

In a large pot, add 1 – 2 inches of water and place over high heat. You will be using this to steam the greens.

While the water is heating up, make the dressing by mixing the olive oil, lemon juice, garlic and salt/pepper in a small bowl, stirring with a fork.

Now put the English muffin halves into your handy toaster and start toasting to your favorite shade of burned light brown.

The water in the pot should be steaming now. Carefully (remember that steam can burn you very easily. I know.) add the turnip greens to a large strainer and place over the top of the pot.

Steaming the Greens

Now, in your best egg pan, cook your eggs however you like. I prefer scrambled eggs, but you may be a sunny-side up person. To each their own.

Once the eggs are done, the turnip greens will be ready to go. Now all you have to do is assemble the dish.

Starting from the bottom, here is how I layered everything:

English muffin (bottom)

Drizzle some dressing on the muffin

Add the steamed turnip greens

Drizzle a little more dressing (the bite of the lemon juice with the pungent power of the garlic will help belay the bitterness of the greens.)

Add the scrambled egg for protein and creaminess.

Drizzle just a bit more dressing on for good measure.

And top with the other English muffin half.

Eggs on muffin and greens

There you go – protein, calcium, vitamins galore, good for you fats, and some nice tasting food.

Like I said, for me this was okay. I think the next time I make this sandwich, I will add bacon. All those church ladies can’t be wrong!

Even Tink the cat liked it!

Tink

 

 

 

 

 

Green Beans fresh from the farm!

One of our neighbors recently had an excess of fresh-picked green beans from their farm. How fortunate we were to receive a large brown bag of these string beans! Unfortunately, with only two of us regularly living in the parsonage, there was no way we could possibly eat all of those beans before most of them would go bad. What to do, what to do?

Green Beans from the farm

Give them away? A noble idea except most of the people we know probably received their own bags of green beans.

What about all those stories from mom and dad? You remember – schools closing so the kids could be forced encouraged to help out with the family farms by “bean walking,” that (I am sure) ever so popular activity of hand-picking the bean pods from the stalks. My parents are probably laughing right now. They worked hard to get away from the truck (vegetable) farms, and here we are, decades later, living across the street from a field that alternates soybean and wheat. Behind the parsonage is the other field, one on the wheat and corn plan.

At least the guy with the bi-plane that used to buzz the house crop dust has retired.

Why not spend a few hours of “together” time? Time without an electronic screen? Time where people can [gasp] talk – to each other? We tried it yesterday. It wasn’t as bad as you think. And we had sharp knives, too.

In case your parents, or even grandparents now I suspect, did not show you the easy way to freeze those fresh green beans, let me share!

1. Sort through the beans, picking out the obvious bad ones and pulling the remnants of stems off the pods. This is a great time to wash the beans in cold water. Since you didn’t farm them yourself, you just never know what may have come in contact with the veggies.

2. (optional) Trim the ends of the beans and then cut the long pods into halves.

Green Beans ready to par boil

3. Par-boil the beans. This means boiling the beans in lightly salted water for a few minutes, then stopping the cooking process by placing the beans in ice water, then draining and packaging into freezer bags. I used a long-handled strainer big enough to hold 2 cups of trimmed beans. This way I could safely hold the beans in the boiling water while watching the clock on the stove. It was also easy to move the beans to the bowl of ice water and finally into the colander to drain.

There is no exact science to this process, since every bean is different. However, if you are using bean pods that have been trimmed and halved, I found that 2 – 3 minutes in boiling water will bring out the deep green color in the pod. After you see that change of hue, put the pods in ice water for about 30 seconds. (Whole pods would take about 3 – 4 minutes in the boiling water, at the most.)

We used 2 cups of beans as our unit of measurement since each bag of frozen beans would be enough to make a nice side dish for the two of us here. If we get visitors we can just pull another bag or two from the freezer. Since the beans have already been partially cooked, it won’t take long at all to steam them, stir fry them, bake them, add them to whatever casserole. And they’ll be just as fresh as the day you froze them. Fresh frozen beans prepared in this manner will be good up to 8 months in your freezer!

Is it easier to buy flash-frozen beans in the freezer section of your supermarket? Easier, yes. But – by snapping and freezing the beans yourself, you actually ‘know’ what went into the process. No preservatives. No chemicals you cannot pronounce.

Just fresh from the farm green beans!

Don’t have a neighbor with a truck farm? No worries. Just go to the supermarket and buy your own fresh green beans. And as more and more markets are becoming carbon-aware, fresh vegetables may soon be available only when “in season.” For those old enough to remember, this is the way it used to be. And maybe the way it used to be wasn’t such a bad way to be.

Green Beans ready to freeze

We spent a few hours of quality time together and ended up with 11 bags (22 servings) of fresh green beans!

Enter Potato Kale Casserole – Stage Right

Potato Kale Casserole

Potato Kale Casserole

Let us not call this a vegetarian dish. The V word scares too many people away. How about we just say this is a dang good bit of comfort food sans hoof and beak. The first time I made this casserole, the two of us ate the entire thing in one dinner, a breakfast and a small snack. There wasn’t time for photos. It was every fork for themselves.

So here’s to another try. I had the iPhone waiting this time. That, and I waited until no one else was home. Of course, later, once the nom nom nom-ing commenced, alas the dish was practically licked clean. Try it for yourself, if you dare. Based on a recipe from Jamie Deen – <spotlight on> Potato Kale Casserole – enter stage right. 3 – 2 – (1) Go! To the kitchen with thee.

Ingredients

7 – 8 medium-sized potatoes (red or Yukon work well,) peeled and cubed

3 cups of cauliflower, coarsely chopped

2 baby leeks, end trimmed off, white and light green parts sliced. No leaves. That’s just wrong.

2 tablespoons olive oil

1 tablespoon minced garlic

A bunch of fresh kale leaves ripped off the stems. If you have a pile that could completely cover your laptop, you’re good to go.

3/4 cup milk

Salt/Pepper to taste

1/2 cup Parmesan cheese, grated

1/3 cup sour cream

Butter, to taste

Directions

Preheat oven to 350 degrees F.

Put the cubed potatoes and chopped cauliflower into a large pot of water. Add a bit of salt for good measure then turn on the heat until the water starts to boil. Cover and reduce heat to low, such that the pot simmers for 20 minutes. Set the timer.

When the potatoes and cauliflower have ten minutes to go (see, the timer was an excellent idea, wasn’t it?) it is time to start “the rest.”

In a large sauce pan, saute the leeks in olive oil for about 4 minutes. Add the minced garlic and stir.

Before the garlic has a chance to burn, add the kale leaves. Stir a bit to coat with the oil. They will wilt quickly, not to worry, in about 3 minutes.

Now add the milk, salt and pepper; turn up the heat just enough to bring the milk to a simmer.

Hey, don’t forget the potatoes and cauliflower – it’s time to drain them using a colander (once the timer is buzzing, of course.)  Put them back in the pot and mash them up a bit with a potato masher, fork or large rock. Just kidding. Don’t use a rock. (The lawyers made me say that. Be adventurous. But we take no responsibility.)

Spoon the mashed up potato / cauliflower glop into the sauce pan of milky kale. Stir until thoroughly mixed.

Add the Parmesan cheese and sour cream. Stir some more.

Here we go

Carefully put the whole thing into a greased 9 x 13 inch baking dish. Top with a few pats of butter and bake for 30 minutes or until the top starts to brown.

Get your plate ready.

Once the timer dings, use oven mitts to get the potato kale casserole out of the oven. Let it sit for ten minutes, then serve.

Hah! Did you fall for that one? Don’t let it sit. Dig in – now!

Quinoa Mac-N-Cheese

Quinoa Mac-N-Cheese

Quinoa Mac-N-Cheese

Food trends – like haute fashion from the runways in Paris, the latest and greatest food trends seem to change with the seasons. For those old enough to remember, in the 1960s we all loved to buy anything labelled “space-age.” In fact, as a kid I remember all of my classmates drinking Tang because it was the breakfast drink of the astronauts!  Personally I prefer real orange juice, from real oranges, but I know – I have always been a marketing department’s nightmare.

More recently, we have seen everything under the heat lamp seasoned with something “chipotle” even though there still remains disagreement as to how to pronounce the word. I mean, is it chi-po-tal or is it chi-po-tlay? Then there was the trend of customized cakes, which eventually fell to “cup-cakeries.” I think gourmet doughnuts are next.

Regardless, a trend worth trying is the “good for you” food known as the tiny little quinoa. Pronounced “keen-wah,” it looks a little bit like couscous, but the important difference here is that quinoa is neither a pasta nor a grain. It is a seed! Originally a staple of the Inca, this complete protein in a micro-pod has become the newest cash crop in many dry and arid lands. My quinoa came from Israel by way of the grocery store across the bay. There was no slight intended, Inca, it was the only brand in the store. Nothing to lose your head over. Especially mine.

Sorry, I digress.

So – just what do you do with a keen-Wah, I mean, quinoa?

Well, if mac-n-cheese comes to your mind, you are not alone. I did a quick and highly unscientific Google search and found healthy chef and fitness expert Monica Nelson’s blog. And lo and behold – there was a recipe for Quinoa Mac N Cheese.

Had to try it.

Of course, like always, I changed a few things to fit what I had in the pantry, but I am confident you could follow Monica’s recipe verbatim and end up with a great vegetarian and gluten free entree. Here’s my version (it’s very close, actually.)

Monica’s Quinoa Mac-N-Cheese

Pre-heat oven to 350 degrees F. Prep time 10 minutes if you are slow. Cooking time: 60 minutes plus or minus a few depending on your oven, etc.

Serves 4 – 6 people, or three teenagers.

Ingredients:

2 Tablespoons Olive Oil

1 medium leek – trim off the tip of the white end. Slice and chop the rest of the white and some of the pale green parts. No leaves. Rinse and pat dry.

1/2 cup diced tomatoes

1 1/2 cups of quinoa. Rinse in a bowl of water and, using a strainer, drain

1 teaspoon of minced garlic

1 teaspoon of seasoning salt (I used Emeril’s Bam!Burger Seasoning)

3 cups of water

2 large eggs

1 cup of milk (again, your choice. I used organic 2%)

3 cups grated, medium-sharp, Cheddar cheese

Topping: 1 cup Italian seasoned bread crumbs mixed with 1/2 shaved Parmesan cheese

Directions:

Using a medium heat setting, heat the oil in a 2 quart sauce pan.

Add the chopped leeks and diced tomatoes, stir, cover and cook for 5 minutes.

Stir in the quinoa; add the garlic. Stirring occasionally, cook uncovered for 4 minutes.

Add your seasoning salt and stir once more.

Pour in the three cups of water; stir. Cover and reduce heat to medium-low. Simmer 20 minutes or so, until most of the liquid has been absorbed. Remover from heat and let stand for 5 minutes. (I actually skipped this part – I was too hungry. The awesome smell made me do it.)

In a separate bowl, whisk the eggs together with the milk. Remembering that a lot of heat transferred from the stove top to the sauce pan, carefully add the quinoa mixture into the egg/milk bowl. Using a spatula, fold the quinoa into the liquid until fully combined. Add cheese here. Add more if you want. Go ahead – it will be okay.  That said, I think three cups of Cheddar cheese made for a great dish, so try more cheese the next time you make this dish.

The whole thing will look kind of drippy, soupy, watery, gruel-ee. But we want that. Don’t panic.

Spray some cooking spray into a 13×9 baking dish, then add the quinoa “batter.”

Optional: top with the seasoned bread crumbs mixed with Parmesan cheese shavings.

Bake in the pre-heated oven for 30 minutes or until the edges start to brown up. I’d start watching it around 20 minutes, but don’t be surprised if it takes longer than thirty minutes. The key to success, I think, is the 13×9 pan. You will end up with a mac n cheese that is about an inch thick, and this works very well on the plate. If you use a round casserole dish, 2 quart size for instance, the cooking times go awry and you may end up with soupy mac-n-cheese on the inside topped by burnt bread crumbs on the outside. But hey – it’s your choice.  (go 13×9, hint hint)

When it’s done – it’s done. Stop reading. Start eating!

Buen provecho, amigos!

Veggie Sub with Creamy Sriracha Sauce

Veggie Sub with Creamy Sriracha Sauce

Veggie Sub with Creamy Sriracha Sauce

This veggie sub sandwich is a nice, light and tasty lunch item, suitable on its own as a summer snack while you relax on the veranda or, in colder weather a warm companion to a hearty soup. To give the sandwich its first layer of flavor, I sauteed the  vegetables with a bit of olive oil, adding in some cracked black pepper and a spoonful of minced garlic to create a culinary scrum. And for those who know me, going the extra step to spice things up should be of no surprise, hence creamy Sriracha Sauce.

This recipe made 4 sandwiches, and we have enough veggies left for a different meal tomorrow!

Ingredients:

Start with the bread. Bake your own if you choose, but to save time we went to the store and picked up Bolillo rolls (think a 6-inch long, Mexican version of classic French Bread.) Cut them horizontally to create the platform for the veggies to rest upon.

2 green bell peppers, cored, seeded and sliced

1 yellow and 1 red bell pepper, cored, seeded and sliced

2 medium zucchini, sliced into planks

* Chop the bell peppers into very small strips; cut the zucchini into small, thin planks. My zucchini planks were about 1 inch by 2 inch rectangles so as to fit nicely on the bread base.

(optional: sliced yellow squash, cremini mushrooms, or any other vegetable suitable for the saute pan)

4 Tablespoons of olive oil

1 teaspoon of minced garlic

cracked black pepper to taste

Put everything into a large pan and saute until the vegetables are soft and pliable.

 

Creamy Sriracha Sauce (based on an original recipe from the talented New York City chef, Serena Palumbo)

In a separate bowl, mix together the following:

1 cup sour cream

2 Tablespoons Sriracha Sauce

1 teaspoon lemon juice

 

Putting it all together:

This is the easy part. Layer from the bottom: bread, sauce, zucchini, bell peppers, sauce, bread.

This veggie sub is a healthy treat with a little bit of everything. It has a nice crunch from the crust of the bread, set off by the soft texture inside the roll. And the sauteed vegetables have a savory flavor perfectly complementing the creamy yet spicy bite of the Sriracha sauce. Just grab some napkins and a cold glass of milk and you are ready to enjoy!

I’m hungry again just typing the description!

Buen Provecho, amigos!

 

 

 

 

 

 

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