Category Archives: Vegetarian

Summer Veggie Omelette

August 25, 2011

Can you believe I’ve never made an omelette/omelet (same thing- spell it however you want) until now? I have no idea why not! It just never crossed my mind. It might have something to do with not being much of a breakfast person. But that’s changing. And I admit that my first attempt at an omelette was intimidating. I was completely flustered by the process. A good omelette (as I learned after reading bunches of recipes) is soft and fluffy and neatly folded. That’s a lot to live up to. And then there’s the decision of what to stuff it with. Oh the possibilites…

For the filling I sauteed a few summer vegetables, garlic, and onion, and topped it with a little lot of cheese. Easy. To the omelette itself I incorporated fresh chives, although any fresh herb would work. I followed a basic recipe that produced a near-perfect omelet (based on the above description) on three separate attempts. (With only minimal sweating involved.) This will be my go-to recipe from here on out. And if I can do it, so can you.

Summer Veggie Omelette

INGREDIENTS

Omelette:
2-3 large eggs (I used 2)
1 Tbsp. water
fresh herbs, chopped (chives, basil, etc.)
salt and freshly ground black pepper
butter, to grease the pan

Filling:
drizzle extra virgin olive oil
onion, thinly sliced
garlic, minced
bell pepper, diced
fresh corn, kernels sliced off
zucchini, diced
tomato, seeded and diced
salt and freshly ground black pepper, to taste
cheese (Cheddar, Gruyere, Gouda, etc.)

DIRECTIONS

1. To prepare the filling, heat a drizzle of olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, and saute until tender. Stir in the corn and zucchini and continue to cook until tender-crisp. Remove from the heat and stir in the tomatoes. Season to taste with salt and freshly ground black pepper.

2. To prepare the omelette, crack the eggs into a small bowl. Add 1 Tbsp. water, a generous pinch of salta and pepper, and any fresh herbs. Gently whisk with a fork to combine.

3. Heat a 6-8 inch skillet over medium-high heat. Once the pan is HOT, add the butter, making sure it coats the bottom of the pan. Slowly pour in the egg mixture. Tilt the pan to spread the egg mixture evenly. Once the eggs firm up a little, use a spatula to gently direct the eggs away from the sides and into the middle. Tilt the pan to allow the remaining liquid to flow into the space left at the sides of the pan.

4. Continue to cook for another minute or so until the eggs begin to set. While the middle is still a little runny, add the filling (about 1/3 cup per omelette) near the center and sprinkle with cheese. Use a spatula to fold the sides of the omelette over the middle (or simply fold it in half like I did). Let it continue cooking until the cheese has melted, then slide the omelette off the pan and onto a plate. Garnish with fresh herbs and serve.

Makes 1 omelette.

(Adapted from Epicurious)

Roasted Eggplant Pizza

August 21, 2011

Picky eating is my top pet peeve. I get all shook up when people tell me they hate something. Or refuse to try it. It might be a little hypocritical since I used to be picky myself. It wasn’t all that long ago that I had a list of foods I thought I disliked. (My high school self refused barbecue sauce, beans, and generally all seafood- to name a few.) And then something changed (and I highly doubt it was my taste buds). A mental shift occurred when I started cooking and I suddenly wanted to try new things. I not only discovered that I liked most of the foods I was too stubborn to eat before, but also that a single bad experience with an ingredient didn’t mean it was repulsive. Over the last few years of more open-minded eating I have come to the conclusion that there isn’t a single food I don’t like when it’s prepared well.

So I should clarify that what really frustrates me is when people (adults in particular- kids don’t know much better and often learn their picky habits from others) won’t step outside of their culinary comfort zone. And with regularity. It makes eating- and life altogether- much more exciting. And like me, you might learn something about yourself. About how interesting and varied your tastes actually are. About how liberating it feels to not surround yourself with invented limitations. (Do I need to point out that this doesn’t only apply to food?) When you’re open to new experiences (expecting they won’t go well every time, and not shunning a food forever because of a bad encounter), eating becomes much more enjoyable. An adventure. And for everyone else’s sake, you’ll be a lot more pleasant to dine with.

It’s no coincidence that I broached this topic on my eggplant pizza post. I’ve only recently overcome my faux-aversion to this rich purple fruit. Eggplant has a reputation for being somewhat bitter in its raw state. I like how Wikipedia describes the transformation it takes- how eggplant “becomes tender when cooked and develops a rich, complex flavor.” It really can be delicious. We recently had an incredible eggplant parmesan dish that convinced me of this. (Although, admittedly, probably anything would taste good fried and smothered in tomato sauce and cheese.) But nevertheless I was motivated to prepare eggplant at home. And more simply. Since I’ve had great success with this method in the past, I chose roasting. When I found Pioneer Woman’s version of this pizza (which she deems her favorite!), I didn’t look back.

I wasn’t surprised that I loved it. Perhaps a little amazed that I couldn’t stop sneaking roasted bits of eggplant off the baking sheet before they even made it onto the pizza crust. But what really blew my socks off is that our beach-house full of self-proclaimed “picky eaters” (including a large portion of my own family) liked it just as well. I was proud of them for giving it a go. And I could see the satisfaction they felt for trying, and genuinely liking, something new.

Roasted Eggplant Pizza

INGREDIENTS

1 large eggplant, chopped
1 pint grape tomatoes, halved
1 yellow or red onion, chopped
2 cloves garlic, minced
drizzle extra virgin olive oil
kosher salt and freshly ground black pepper
8 oz. fresh mozzarella, sliced or shredded
1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS

1. Prepare pizza dough according to recipe directions.

2. To roast the eggplant, preheat oven to 450 F. Line a large rimmed baking sheet with aluminum foil. Combine the eggplant, tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper and toss to coat. Spread in an even layer on the baking sheet. (Or onto two baking sheets. The vegetables caramelize better if they have room to breathe.) Roast in the preheated oven 20-25 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside to cool.

3. Keep the oven at 450 F and preheat the pizza stone.

4. Prepare the crust according to recipe directions. Top with the roasted vegetables, mozzarella, and parmesan.

5. Bake on preheated pizza stone for about 10 minutes, until the crust is puffed and golden and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

(Adapted from Pioneer Woman)

 

Tomato and Fresh Corn Quiche

August 9, 2011

This recipe was meant to make a pie. A pie filled with tomatoes (intriguing), Cheddar (getting even better), and gobs of mayo (ick!).  I’m sure that such a creation would taste good, but I can’t bring myself to bake or eat such a mayo-heavy dish. So that’s why my tomato pie became a quiche. A lovely cheesy quiche filled to the brim with grape tomatoes, sweet corn, caramelized onions, and fresh herbs. And a rich and flaky butter pie crust (in which I successfully replaced most of the flour with whole wheat). If you’re trying to save some calories you could ditch the crust altogether. I’ve been known to go crustless on occasion. I served this for dinner, alongside a balsamic-dressed salad of baby greens, shredded carrot, red onion, and dried cranberries. As a main dish it could probably stretch to serve four. Should I admit that ours didn’t go near that far?

Tomato and Fresh Corn Quiche

INGREDIENTS

1 butter pie crust (I replaced 1 cup of the all-purpose flour with whole wheat and had to use slightly more water)
1 Tbsp. extra virgin olive oil
2 yellow onions, thinly sliced
2 cups cherry or grape tomatoes, halved and seeded
2 ears corn, kernels sliced off
3 eggs
1 cup milk
1 packed cup sharp white Cheddar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, chopped
salt and freshly ground black pepper

DIRECTIONS

1. Prepare crust according to recipe directions. (Make sure to pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned.)

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 25-35 minutes, reducing the heat as necessary to prevent burning.

3. Preheat oven to 350 F. Scatter onions in the bottom of the pre-baked crust. Top with the tomatoes, corn, basil, and chives.

4. In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.

5. Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.

Makes a 9-inch round quiche.

(Adapted from Eat Make Read)

Caramelized Onion and Roasted Veggie Pizza

May 17, 2011

Last week I developed a sudden aversion to meat. I couldn’t figure out why the turkey on my sandwich looked so unappetizing or how come a juicy burger was such a turn-off. While I’m not a hard carnivore, I’ve never disliked meat. At first I blamed the warm weather. I thought the heat was causing me to crave lighter, healthier foods. But that seemed silly. And then it hit me. I’ve spent the majority of the last month in an operating room. Around exposed muscle, bone, and tissue. Inhaling the fumes of burning flesh. (Pleasant images, I know.) Hmmm. I’m guessing there’s a correlation here.

Luckily, Dustin has been gracious about my change in appetite and hasn’t complained too much that I’m currently leaning vegetarian. (He confessed to similar feelings after spending a semester of anatomy in the cadaver lab.) So we’re clear- I’m not giving up on meat. I just need a break. (Which would do us all some good on occasion.) Over the weekend I was craving pizza and remembered this favorite recipe I first posted two years ago. Oven-roasted vegetables and sweet caramelized onions are piled high on my homemade pizza dough and smothered in mozzarella and fontina. This time I added mushrooms to the veggie mix. There’s no rule about what to include. All vegetables are welcome here.

6/11/09: I’m especially fond of this pizza because I developed it on my own. I take my inspirations from everywhere, but for the most part, this one came from within! I fall more and more in love with my pizza dough recipe every time I make it, which is very often. I enjoyed this pizza so much that I made it twice in one week (and we know I rarely repeat the same recipe twice within a year)!I’m all about incorporating more vegetables into my diet, and what better way to enjoy them than atop a pizza?! You can roast whatever vegetables you prefer, but I definitely recommend including peppers and squash. The caramelized onions are essential. If you’ve never tried caramelized onions, you are in for a treat. Literally. They are sweet and aromatic and I can’t stop myself from eating them right out of the pan! The Fontina is another required ingredient. I can’t quite describe how it tastes- it just makes all the difference! Basically, don’t make any substitutions or you won’t get the same result. And then I can’t be blamed if your pizza is sub-par.

Another note: I never actually measure how much cheese ends up on my pizza. Just judge for yourself how much is enough. Shoot for a ratio of about half Fontina to half mozzarella.

Caramelized Onion and Roasted Veggie Pizza

INGREDIENTS

1 recipe pizza dough
roasted veggies
2 large yellow onions, thinly sliced
2 Tbsp. extra virgin olive oil, divided
1 1/2 cups Fontina cheese, shredded
1 1/2 cups Mozzarella cheese, shredded

DIRECTIONS

1. Prepare pizza dough according to directions. While pizza dough is rising, roast veggies according to directions (or you can use previously roasted vegetables that have been kept in the refrigerator).

2. In a large pan heat 1 Tbsp. of olive oil over medium heat. Add the onion and saute, stirring occasionally, until caramelized (they will reach a deep golden brown), 25-40 minutes.

3. Place pizza stone in oven and preheat to 450 F.

4. When dough is ready, turn out on to a lightly floured surface to form your crust (see pizza dough directions). Sprinkle parchment paper with cornmeal and place your formed crust on it. Brush the crust with the remaining 1 Tbsp. olive oil. Spread half of the Fontina and mozzarella over the crust. Next layer with the roasted vegetables and caramelized onion. Top with the remaining Fontina and mozzarella.

5. Place pizza onto the preheated pizza stone and bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbling. Remove from the oven and let rest for 5 minutes before slicing.

Makes 1 pizza.

Spinach, Green Onion, and Smoked Gouda Quiche

April 11, 2011

I didn’t realize how atrocious my grammar was until I started blogging. Blogging is like writing in a journal, except there’s one big difference: the whole world (or at least a few people) will read it. You have to worry not only about what you say, but how you punctuate and spell it. And you become suddenly aware of your imperfections. I’ll be honest, when I sit down to type a post I’m usually focused on being expressive and creative. And I assume that spell-check will catch my mistakes. Not so. On occasion (when boredom strikes) I read through old posts and encounter all the grammatical errors I’ve shared. They’re everywhere! Each improperly used pronoun or misplaced comma makes me cringe slightly upon discovery, but then I fix them and move on. And hope that someday I’ll learn how to spell.

And so I officially apologize to all my past English teachers and to you, my readers, for my writing blunders. You put up with a lot. I swear I read through posts before they’re published. But I guess that’s the hazard of self-editing. Much eludes me. But I didn’t start a blog to share poetry or short stories or anything more than recipes, really. We’re both here for the food, so let’s focus on that, shall we? (I know you’ll all be searching this post for errors now that I mentioned them. Today calls for triple-editing!)

Now for a word or two about this quiche. It’s wonderful. Delightful. Makes for an outstanding breakfast or brunch. Though, personally, I’d be happy to devour it any time of day. I’ve determined that anything containing smoked Gouda tastes good. It just has to. If you are trying to save a few calories, you can forgo the flaky butter crust. Skip steps 1 & 2 and just lightly grease a pie dish and pour the filling in. It should take approximately the same amount of time to bake.

Spinach, Green Onion, and Smoked Gouda Quiche

INGREDIENTS

1 recipe butter pie crust
1 Tbsp. extra virgin olive oil
1/2 cup green onions, thinly sliced
2 cloves garlic, minced
3-4 cups fresh baby spinach, chopped
3 large eggs, whisked
1 cup milk
packed 3/4 cup smoked Gouda, grated
dash freshly grated nutmeg
3/4 tsp. salt
freshly ground black pepper

DIRECTIONS

1. Prepare crust according to recipe directions.

2. Preheat oven to 350 F. Bake crust for 15-20 minutes until lightly browned. Remove from the oven and set aside to cool.

3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and garlic and saute several minutes until tender. Remove from the heat and stir in the chopped spinach to wilt.

4. In a medium bowl, combine eggs, milk, cheese, nutmeg, salt, and a generous amount of freshly ground black pepper. Stir in the spinach mixture. Pour filling into the crust.

5. Bake in preheated oven for 35-45 minutes until golden brown and the center is set. Cool slightly before serving.

Serves 6.

(Adapted from Cooking Light)