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Archive for the ‘Vegetarian’ Category

Quinoa salad

Posted in Cooking Recipes, Salads, Vegetarian, Vegetarian, tagged , , , , , , , , , , , , , , , , on March 20, 2013 | 15 Comments »

In Russia we say that the way to man’s heart goes through his stomach.  If that is true, the road to my husband’s heart is paved with vegetarian burritos, pizza, and this quinoa salad.

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It’s perfect for winters when all you see at the farmers markets are chard and kale.  It’s so hearty, it could be served as your main dish.  We use whatever there is in the fridge – I chop up fresh vegetables that we like to eat raw and top them with cooked ones (doesn’t matter hot or cold). Voilà!

If only I had Dave’s taste buds and didn’t crave a dessert after this….

Quinoa salad

From While Chasing Kids | Salads | American

A very healthy dinner or lunch idea – this salad is a meal on its own

00:55
00:15
00:40

cal Calories 276kcal

High fat Total Fat 14g

Low sat-fat Saturated Fat 2g

chol Free Cholesterol 0mg

Low sodium Sodium 54mg

carbs Total Carbohydrate 34g

Serving size 362g Calories from fat 126kcal Fiber 5g Protein 7g Sugar 7g
6 servings

Ingredients

  • salad
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked rainbow quinoa
  • 2 cups water
  • 1/2 bunch kale
  • 1/2 bunch cilantro
  • 2 strings green onion
  • 10 cherry tomatoes
  • 1 handful bean sprouts
  • 1/2 bunch asparagus
  • 2 tbs pine seeds
  • dressing
  • 1/3 cup olive oil
  • 1/2 tsp balsamic vinegar
  • 2 garlic cloves, pressed
  • salt and pepper to taste

Directions

  1. Wash brown rice and quinoa. Place the grains in the rice cooker, cover with water, and cook until done.
  2. Chop all the vegetables and cilantro.
  3. Saute or steam the vegetables you want cooked until tender
  4. Once the rice-quinoa mixture is ready, open the lid of the rice cooker and let it cool for just about 5 minutes.
  5. Make the dressing. Whisk all the ingredients together.
  6. Combine all salad ingredients and toss with the dressing.

Tips

  • This salad has no limits! Don’t waste anything in your fridge. You can use your favorite veggies and fruit, sprinkle nuts or seeds over it, and dress with your favorite salad dressing!

Analyzed by Kitchenbug

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Skinny Parade – Spicy Chocolate Fudge Brownies

Posted in Baking, Desserts, Low Fat, Make Ahead, Pastries, Vegetarian, Vegetarian, tagged , , , , , , , , , , , on March 14, 2013 | 28 Comments »

“My life is a perfect graveyard of buried hopes,” I thought today, looking at the scale.  The quote, of course, is from my favorite “Anne Of Green Gables”.  The feelings are genuinely mine. I am certain, my love for desserts and baking has absolutely nothing to do with them…

So, today, purely to prove I’m not in denial, we are trying something new, and hope you will jump on board! I suggest we make a parade of skinny desserts.  If you want to participate – the rules are very simple:

  • Make a dessert under 200 calories per serving;
  • Post the recipe and photos in your blog with a link to this entry;
  • Leave a comment here, letting me know you are in.

Next week on Thursday, I will show off your photos with respective links in one blog post.

SpicyBrownies_WM-5

And for now, I hope you enjoy my skinny creation.

Cinnamon-Fudge-Walnut Brownies

From While Chasing Kids | Desserts | American

This fudge reminds me of Mexican hot chocolate because of its cinnamon flavor; and the nuts and melted chocolate chunks make it irresistible

01:00
00:15
00:45

cal Calories 170kcal

fat Total Fat 8g

sat fat Saturated Fat 4g

chol Cholesterol 26mg

sodium Sodium 76mg

carbs Total Carbohydrate 25g

Serving size 46g Calories from fat 72kcal Fiber 2g Protein 3g Sugar 18g
20 servings

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup bittersweet chocolate chips
  • 1/3 cup fat-free milk
  • 5 tbs butter, melted
  • 1 tbs cinnamon
  • 2 large eggs, beaten
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350⁰F (175⁰C). Coat a 9-inch square metal baking pan with cooking spray. Set aside.
  2. Place flour, sugars, cocoa, baking powder, salt, cinnamon, and cayenne pepper in a large mixing bowl.
  3. Spread walnuts over ungreased rimmed baking sheet and roast them in the preheated oven for about 7 minutes.
  4. Place milk and ½ cup of chocolate in a small sauce pan. Cook on low heat, stirring until the chocolate melts (about 3 minutes). Set aside. Lightly beat the eggs. Stir in eggs and melted butter with the milk mixture. Pour the milk mixture to the bowl with the dry ingredients and stir to incorporate. Mix in the remaining ¼ cup of chocolate chunks and walnuts.
  5. Bake at 350⁰F (175⁰C) for about 27 minutes or until a wooden toothpick, inserted in the center, comes out with moist crumbs attached to it. Cool on in a pan on a wire rack.

Analyzed by Kitchenbug

 

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Tomato Bisque

Posted in Crock Pot, Make Ahead, Soups, Vegetarian, Vegetarian, tagged , , , , , , , , , , , , on September 6, 2012 | 16 Comments »

There are people who take the whole “back to school” craze rather seriously. I know a family that makes 60-70 frozen meals before each year starts. All ladies from their clan gather to spend a day or two chopping, cooking, packaging, and labeling… Pretty impressive, hah!? I tried to accomplish something like that before our second child arrived, though baby Pea ended up being an angel (who said women are high-maintenance?) and unlike her brother devoted her infant days to snoozing.  So, my extreme food storage proved to be unnecessary.

However, with time I did appreciate all the stuff in the freezer. So, a new tradition was started.  Now we make extra and stow our favorites for the days, when there is no time to make a fresh dinner.

Here is one of those recipes.  All you need on the serving day is some bread or croutons!

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TOMATO BISQUE

INGREDIENTS:

  • 1/4 cup olive oil
  • 8 cups chopped leaks, white and pale green parts only (about 3-4 leaks)
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 30 oz whole peeled tomatoes
  • 14.5 oz vegetable broth
  • 3/4 cup dry white wine
  • 1 tbs fresh lemon juice
  • 1 1/2 tbs chopped fresh basil leaves or 2 t dried basil leaves
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 3/4 cup whipping cream (or half-and-half, or milk)

Yields about 9 cups of soup

DIRECTIONS:

Prepare the soup. In heavy pan, heat oil, leeks, celery, and garlic over medium-high heat; cook 8-10 min or until leaks are soft.  Add tomatoes, broth, wine, and lemon juice.  Bring mixture to a boil; reduce heat to medium-low, cover; and simmer for 30 min.  Remove from heat; add basil, salt, and pepper.  Puree soup mixture in food processor or blender until smooth.

Make ahead. Freeze in gallon or quart zip lock bags, pressing out the air and laying flat.

Serve: if frozen, thaw; heat through over low heat, stirring occasionally; add cream and simmer about 10 min or until thickened.  Do not boil.  Garnish with basil.  Serve warm.

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Indian Chole

Posted in Crock Pot, Make Ahead, Vegetarian, Vegetarian, tagged on August 22, 2012 | 32 Comments »

We just spent a wonderful week in Frisco, Colorado.  Yes, Frisco!  Don’t ever say it in our home town – San Franciscans despise the name!!!  Colorado folk, however, had no problems with it what so ever!  Frisco proved to be one of the friendliest beautiful little towns! The weather! Ah, The weather! It was unforgettable!  You, people, who have summers wouldn’t understand!

So, coming back to San Francisco was a bit of a shock, and I had to make some winter food – I just felt like pulling out the slow cooker – it’s so cold here!  

This dish, though different, is inspired by the Three Clever Sister’s dal.  I have been making chickpeas for years, but the crock pot idea never came into my head until I made their recipe!

 

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INDIAN CHOLE

INGREDIENTS:

  • 2 cups of chickpeas soaked overnight
  • 3 cloves garlic, minced
  • 1 large onion, minced
  • 1 red bell pepper, minced
  • 2 14 oz can of diced tomatoes
  • 1-inch piece ginger, minced
  • 1 14 oz can of coconut milk
  • 1/2 tsp cayenne pepper
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • 1 tbsp vegetable oil
  • 1 tsp garam masala
  • 1.5 tsp mustard seeds
  • 1/2 tsp salt

DIRECTIONS:

Blend all the ingredients but chickpeas in a food processor or a blender until liquid. Wash and drain chickpeas, place them in a slow cooker, pour the blended mixture over and cook on low for 6-7 hours or on high for 4-5.

Make ahead: we usually make double or triple of this recipe, since we love it.  Let it cool, and store chole in freezer-safe zip-lock bags in the freezer for up to 6 months.  

I served my chole with pita bread. The recipe was copied (for the 5 or 6th time already) from one of my favorite bloggers, Christina at De La Casa.

 

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Russian Friday – Mushroom Patties

Posted in Make Ahead, Side Dishes, Vegetarian, Vegetarian, tagged , , , , , , , , on August 3, 2012 | 18 Comments »

I grew up in a pretty swampy area on the border with Finland where even apples wouldn’t ripe. The parents dutifully shipped me to my babushka every summer, so I get some vitamins in me (a.k.a. so my parents get some time off).  But when I would return back from babushka’s there would be a whole world of nutrition waiting for me in the woods.

Cranberries, blueberries, red huckleberries, and mushrooms – we picked them all up by ourselves and brought home to cook and to preserve with. No farmer-raised stuff – all wild!

 

It is so cold in San Francisco this week, I felt like making this chilly autumn kind of meal.  These mushroom patties go very well with mashed potatoes or roasted vegetables.  I made a spicy artichoke sauce to go with it, but for a fresher feel I would also recommend this cilantro sauce.

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MUSHROOM PATTIES

INGREDIENTS:

  • 500 g fresh mushrooms
  • 40 g second-day bread
  • ¼ – ½ cup milk
  • 1 medium yellow onion, peeled
  • 4 tbs ground flax seed
  • 1 tbs bread crumbs
  • 2 tbs olive oil
  • Salt and pepper to taste

DIRECTIONS:

Soak the bread in milk.

Wash the mushrooms and put them in boiling water for 2-3 minutes. Drain the mushrooms and process them twice through a meat grinder.  Also process the onion and soaked bread.

Add flax seed, salt, and pepper and mix well.  Form patties out of the mixture and roll them in bread crumbs.

Make ahead: you can freeze the patties for up to 6 months.  Place them on a cutting board, and leave in a freezer for 30 minutes before transferring to a freezer-proof zip-lock bag.

Fry on medium high heat in oil.

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ARTICHOKE SAUCE

INGREDIENTS:

  • 1 yellow onion
  • 2 tbs olive oil, divided use
  • 8 artichoke hearts, cooked
  • 1 jalapeno pepper, seeded
  • 4 cloves garlic
  • 2 tbs goat cheese
  • 3 sun-dried tomatoes
  • Leaves from 5 stems of thyme + more for garnish
  • salt and pepper to taste

DIRECTIONS:

Chop the onion and caramelize it on a medium-hot pan with 1 tbs of olive oil.

Process caramelized onions and the remaining ingredients in a food processor.  Add more olive oil of the mixture is too thick.

Warm up (but do not boil) before serving.

 

 

 

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