Category Archives: Vegetarian

Cauliflower Cheese

April 11, 2020

I thought I’d share what I served with the Oven Rotisserie Chicken in case you still need ideas for Easter dinner. Cauliflower cheese is a British dish similar to cauliflower gratin, just a little less fancy. It’s the pasta-less veggie version of mac and cheese. You steam some cauliflower and make a cheese sauce, then combine the two and throw a few breadcrumbs on top (they’re optional- I like the crunch). The cauliflower bakes until golden and bubbling and after you (and your kids) lick the pan clean you’ll wonder why this is the first time you’ve made cauliflower cheese! (By the way broccoli would be just as yummy.)

Cauliflower Cheese

INGREDIENTS

1 large head cauliflower
2 Tbsp. butter
2 Tbsp. all-purpose flour
1-2 tsp. mustard powder (I used 1 tsp.)
salt and freshly ground black pepper, to taste
cayenne pepper, to taste
2 cups milk (whole or reduced fat)
1 1/4 cups + 2 Tbsp. sharp cheddar (or a combo of cheddar and Parmesan/Romano), grated (the stronger the cheddar the better, the original recipe recommends Irish or English cheddar)
panko breadcrumbs, for topping (optional)
extra butter for drizzling on top (optional)
chives or flat-leaf parsley, chopped for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Cut cauliflower into 1-2 inch florets. Steam for about 8 minutes until just tender.
  3. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine, cooking for about 1 minute. Add mustard powder, a pinch of cayenne, freshly ground black pepper, and stir to combine. Slowly pour in the milk while whisking the whole time so that no lumps form. Season with salt and bring mixture to a simmer, stirring frequently for a few minutes until it thickens (it will coat the back of a spoon). Stir in 1 1/4 cups of the cheese slowly, allowing it to melt before you add more. Adjust seasonings to taste.
  4. Spread the cauliflower into a 9×13 baking pan. Pour the sauce over the cauliflower and sprinkle with the remaining 2 Tbsp. cheese. Top with the breadcrumbs and a drizzle of butter, if using. Bake until until golden and bubbling, about 30-35 minutes.
  5. Sprinkle with herbs and serve.

Adapted from Smitten Kitchen

Smoked Gouda Pasta Salad

June 10, 2014

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This was my attempt at recreating Whole Food’s smoked mozzarella pasta salad which is spicy and delicious, but thick and heavy and obviously not the healthiest. Whether or not you have tried and love theirs, I think you’ll like this. It’s lighter (even using whole wheat pasta) but just as addictive. Two ingredients make all the difference: smoked cheese (I used Gouda but smoked mozzarella also works) and chipotle in adobo. The chipotle peppers add even more smokiness and some unexpected zip. (I love chipotle in adobo. I use it all the time. Buy a jar and freeze what you don’t use. It lasts for months and months that way.) There’s also a touch of honey for sweetness, fresh parsley or basil, roasted red peppers (or artichokes or tomatoes or all of the above- why not?), freshly grated Parmesan, garlic… I could go on.

You could probably get away with swapping half of the mayo for Greek Yogurt. If you do, let me know the result. The olive oil is optional, but it helps to smooth the salad out. I let mine sit in the fridge for a few hours and then just before the BBQ I pulled it out and tossed it with a tablespoon or two of oil. Serve with something hot off the grill and your summer meal is complete.

Smoked Gouda Pasta Salad

INGREDIENTS

12 oz. penne or gemelli pasta (I used whole wheat)
2 cups baby spinach, chopped
12 oz. jar roasted red peppers, drained and chopped (or artichoke hearts and/or fresh cherry tomatoes, halved)
6-8 oz. smoked Gouda or smoked mozzarella, cubed
1/2 cup freshly grated Parmesan
1/4 cup fresh parsley (or basil), chopped
1/2 cup mayonnaise
2 Tbsp. white wine vinegar
2 cloves garlic, minced
2 tsp. honey
1 Tbsp. chipotle in adobo, minced (about 1 pepper)
~1 tsp. kosher salt
freshly ground black pepper, to taste
1-2 Tbsp. olive oil

 DIRECTIONS

1. Cook the pasta in a large pot of salted water according to package directions. Place the spinach in a large bowl. Drain the pasta and pour the hot pasta over top of the spinach. Toss with the spinach and allow the steam from the pasta to wilt the spinach. Set aside to cool.

2. To make the dressing, in a small bowl, whisk together the mayonnaise, vinegar, garlic, honey, chipotle in adobo, 1 tsp. kosher salt, and a generous amount of freshly ground black pepper.

3. Once the pasta has cooled, stir in the roasted red peppers, cheese, and herbs. Pour the dressing over top and toss to coat. Season to taste with salt and freshly ground black pepper. Serve immediately or refrigerate until ready to serve. Add 1-2 Tbsp.  olive oil to loosen pasta, if necessary. (I added about 1 Tbsp. after it had been refrigerated several hours.)

Serves 6-8.

(Adapted from here and here.)

Mexican Tomato Rice and Beans

May 1, 2014

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Today is Clara’s 2nd birthday! I know it’s her day, but I feel a big sense of accomplishment myself. I’ve been a mama for 2 whole years. My baby is practically grown, my job is almost done, right?! Hah.

Dustin is in Colorado interviewing with two more dentists and missed her big day. So we’re saving most of the celebrating for this weekend. But I did serve her pizza- which I made– followed by frozen custard- which I bought– for dinner tonight and mid-meal she declared, “pizza and ice cream are my favorites!”. And she requested I re-sing her the birthday song about five times before bed. So a birthday success, I’d say.

Because it’s almost Cinco de Mayo and we sure love Mexican food around here, we’re having a fiesta for her on Saturday. Every party I plan revolves around the food. Decorations, games, etc. are all an afterthought. So I’ve been working on her party menu for some time and tested a few new dishes that didn’t make the menu, but are definitely worth repeating. This is one of them. It’s traditional Mexican/Spanish rice kicked up a notch. The rice is cooked beforehand and then simmered for a short time with tomatoes, garlic, black beans, cumin, and chili powder and finished with fresh herbs. You can add a jalapeno and made it as spicy as you wish. This Mexican rice is vibrant and fresh. Serve it with enchiladas or stuff it in a burrito or top it with grilled chicken or fish and devour a bowlful.

Mexican Tomato Rice and Beans

INGREDIENTS

1 cup uncooked medium grain white or brown rice
14.5 oz can diced tomatoes
2 Tbsp. extra virgin olive oil
6 cloves garlic, minced
1 medium jalapeno, ribs and seeds removed (or not if you like it extra spicy) and minced (optional)
15 oz. can black beans, drained and rinsed
1 1/2 tsp. kosher salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup fresh oregano, chopped (or 1 tsp. dried)
1/4 cup fresh cilantro, chopped

DIRECTIONS

1. In a medium saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min (if you are using brown rice increase the cooking time according to the package directions). Remove from the heat and let the pan stand, covered, for another 5 min.

2. While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.

3. Heat a large skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 minute. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes. Serve immediately.

Serves 6-8.

(Adapted from Fine Cooking)

Skillet Fresh Green Beans

February 21, 2014

green beans

Nothing too fancy to share with you today. Just good old green beans, prepared another favorite way. Between this recipe and the roasted green beans I posted not long ago, we’ve been eating a lot of them around here lately. But nobody is complaining, so that says something. These green beans are slowly simmered on the stove (with garlic and onion and chicken broth) while, ideally, the rest of your dinner is cooking. Try them with this stuffed chicken and some classic mashed potatoes. Yum.

Skillet Fresh Green Beans

INGREDIENTS

1 lb. fresh green beans, ends trimmed
1-2 Tbsp. butter or olive oil or a combination of the two
2 cloves garlic, minced
1 cup onion, chopped
1 cup homemade low-sodium chicken or vegetable broth
1/2 cup chopped red bell pepper (optional, I omitted)
~1/2 tsp. kosher salt
freshly ground black pepper, to taste

DIRECTIONS

1. Heat oil and/or butter in a large skillet over medium heat. Add the garlic and onions and cook for several minutes. Add the green beans and cook for another minute until they turn bright green. Add the chicken broth, red pepper (if using), salt and some freshly ground black pepper. Turn heat to medium-low and cover partway with a lid, leaving a large enough crack for steam to escape. Cook for 20-30 minutes, stirring once or twice, until the liquid evaporates and the beans are fairly soft, yet still a bit crisp. (If the pan dries out too quickly you can add more chicken broth during cooking.) Season to taste with salt and freshly ground black pepper before serving.

Serves 6.

(Adapted from The Pioneer Woman)

Roasted Sweet Potato and Black Bean Enchiladas

February 11, 2014

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This was an experiment that went exceptionally well. I’d seen a few sweet potato black bean enchilada recipes out there but wasn’t thrilled with any of them in particular. So I decided to create my own. And I got lucky because 1) I had promised dinner to a friend who recently had a baby and while I never recommend trying something new on such occasions, it worked out (phew!) because, 2) these were amazing. We loved them, they loved them. In full disclosure: it’s not often I’m so brave-or this lucky.

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So how do you make sweet potato and black bean enchiladas that will WOW just about everyone? (Yes, they’re vegetarian and they’re still awesome.) You roast the sweet potatoes with garlic and onion and a handful of spices. You combine that with some black beans and cheese to create the filling. And the rolled up enchiladas are topped with salsa verde and more cheese (your favorite melty Mexican variety) before baking. Serve them hot out of the oven with black olives, cilantro, avocado, lime, and sour cream. It’s been two weeks and I’m still dreaming about this meal. Make these immediately.

Roasted Sweet Potato and Black Bean Enchiladas

INGREDIENTS

2 lbs. sweet potatoes, peeled and diced
1 1/2 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/2 tsp. Mexican oregano
kosher salt and freshly ground black pepper, to taste
red onion, chopped
2 cloves garlic, minced
1 15-oz. can black beans, drained and rinsed
16 corn tortillas (we like the ones that are a blend of corn and wheat), warmed
12 oz. Monterrey Jack, Colby Jack, or another Mexican melting cheese, grated (I used Chihuahua)
2 12-oz. jars tomatillo salsa (we like the Trader Joe’s brand)

for serving:
black olives, pitted and sliced
sour cream
avocado or guacamole
fresh cilantro, chopped
lime wedges

DIRECTIONS

1. To prepare the sweet potatoes, preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Combine the sweet potato with the olive oil, onion, garlic and spices on the prepared pan and toss to coat. Spread in a single layer and roast for 20-30 minutes, turning occasionally, until browned and tender. Set aside to cool.

2. If you will be baking the enchiladas immediately, reduce the oven heat to 350 F. If not, turn the oven off. (The enchiladas can be prepared ahead of time and refrigerated until ready to bake.)

3. To assemble the enchiladas, in a large bowl toss to combine the sweet potato mixture and the black beans. Spoon several tablespoonfuls of the mixture into the center of a warm tortilla (warming them helps prevent tearing). Sprinkle with a bit of grated cheese (about 1 Tbsp.). Roll up and place in a 9×13 baking dish lightly coated with cooking spray. Repeat with the remaining tortillas and filling. Pour the two jars of enchilada sauce over top and sprinkle with the remaining cheese.

4. Bake in preheated 350 F oven for 20-30 minutes until the sauce and is bubbling and the cheese is melted and browning. Serve with black olives, sour cream. avocado, cilantro, and lime wedges.

Serves 8.

(Adapted from A Couple Cooks)