Category: Vegetarian

Family Favorites · Gluten Free · New Favorite · Vegetarian

Spanish Potato and Spinach Tortilla with Red Pepper Sauce

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Our oldest daughter, Megan, studied in Spain for a summer term and brought home the recipe and tradition of the Spanish Tortilla.  Don’t be confused with the flour and corn tortillas you buy at the grocery store; this is a flavorful egg and potato dish, similar to a Frittata.

The red pepper sauce was a new twist and so delicious, I doubled the recipe.  It was fantastic on the Spanish Tortilla but I also tried it on a sliced baguette with a mild white cheese (brie this time).  

This recipe is not only delicious but vegetarian and gluten-free. Ole!

SPANISH POTATO AND SPINACH TORTILLA WITH RED PEPPER SAUCE

1/2 cup bottled roasted red bell peppers, drained
1 tablespoon dry-roasted almonds coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2 garlic cloves, crushed
8 ounces red potatoes (about 2 medium), cut into 1/8 inch slices
1 cup water
2 tablespoons half and half
1/2 teaspoon freshly ground black pepper
6 large eggs
2 large egg whites
2 cups baby spinach leaves

  • Preheat broiler to high.
  • Combine bell peppers, almonds, 1 tablespoon olive oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
  • Combine the potatoes and 1 cup water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.
  • Combine half and half, remaining 1/2 teaspoon salt, black pepper, eggs and egg whites in a medium bowl, stirring well with a whisk. Heat a 10 inch oven-proof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.  Add potatoes to pan, saute 4 minutes or until browned.  Add spinach, saute for 1 minute or until spinach wilts.
  • Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally.
  • Broil tortilla 4 minutes or until top is lightly browned and center is set.
  • Cool slightly; serve with red pepper sauce.

Recipe from Cooking Light/Ivy Manning

Family · Family Favorites · Gluten Free · New Favorite · Skinny · Vegan · Vegetarian

Salt and Vinegar Popcorn…better than I ever expected

cathysmaha3 Comments

My youngest daughter LOVES vinegar potato chips and I spotted this recipe some time ago on a blog that I follow, Lucy’s Friendly Foods. I am a popcorn hound and had to try it. If my daughter, Sarah, liked it, it was a winner.

I’m happy to report we both liked it! The reduction of the balsamic vinegar had a delightfully sweet, and salty, taste. A nice, lighter, change from the traditional (and always yummy) buttered popcorn.

SALT AND VINEGAR POPCORN

12 cups popped corn
4 tablespoons dairy-free spread
6 tablespoons balsamic vinegar
3/4 teaspoon salt

  • Pop the popcorn.
  • Melt the dairy-free spread in a saucepan.  Stir in the balsamic vinegar.
  • Simmer for 3-4 minutes to slightly reduce the vinegar.
  • Pour over the hot spread/balsamic mix.
  • Stir well and serve immediately.

Adapted slightly from:  lucysfriendlyfoods.com

Garden · Gluten Free · New Favorite · Skinny · Vegan · Vegetarian

Spring Garden Vegetable Soup

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Can you tell I’m in the mood for spring? My past two recipes have been all about it! This Spring Garden Vegetable Soup has also been in my ‘must make’ stack.  I like the versatility of this recipe, easily adapting to Vegan or Vegetarian (using vegetable stock and omitting the cream and chicken) and it is Gluten-Free.

This soup is light and, oh, so healthy.  Daughter Sarah served a small bowl to 10-month old grandson, Evan, and he really liked it!  I served the soup with the not-so-healthy baked Red Lobster Biscuits (which Evan DEVOURED) but a hearty whole-grain bread would be wonderful paired with this soup.

SPRING GARDEN VEGETABLE SOUP with ASPARAGUS, ARTICHOKES, PEAS & SPINACH


6 cups stock (chicken or vegetable)
4-6 cups water (to reach desired thickness)
1 tablespoon butter
1 leek, cut into half circles
2 ribs celery, trimmed and cut into half-inch thick pieces on the diagonal
3 carrots, trimmed and cut into half-inch thick pieces on the diagonal
1 15-ounce can artichoke bottoms, tough bits sliced off and discarded, remaining parts cut into lengths
16 ounces frozen artichoke hearts (from Trader Joe’s)
8 ounces asparagus, woody ends snapped off, skin pared off if tough, spears cut into one-inch lengths, tips set aside
8 ounces frozen peas
8 ounces frozen spinach
Generous salt & pepper to taste
1/2 teaspoon tarragon
Cream to taste (1/4-1/2 cup)
Optional: 2-3 cups chopped chicken
  • In a large pot, melt the butter. Add the leek, stir to coat with butter and let cook until just soft.
  • Add the celery and carrots to the pot, stirring to coat with butter and cooking until soft.
  • Add the artichoke bottoms, artichoke hearts and asparagus lengths (leave the tips aside).
  • Add the stock and bring the soup to a boil. Reduce the heat to maintain a slow simmer until all the vegetables are cooked through. (Optional: Add cooked chicken at this point).
  • Stir in the asparagus tips, peas and spinach and let cook through. Add water to reach desired thickness.
  • Taste, then season with salt and pepper. Stir in cream to taste. Best if left to rest for 24 hours before serving.

Recipe adapted from ALANNA’s TIPS

New Favorite · Skinny · Vegan · Vegetarian

Asparagus Tapenade…almost Springtime treat!

cathysmaha1 Comment

Tender stalks of asparagus at the store are a sign that Spring is upon us (or at least we hope it is). This recipe for Asparagus Tapenade has been in my stack of ‘must try’ recipes for a long time.  I wish I could remember where the recipe came from so I could give proper credit.

Asparagus Tapenade is a great recipe for anyone, but is a tasty treat for those practicing a Vegan or Vegetarian diet.

I served the Tapenade with vegetables and bits of bread.  It was great with both but I LOVED it on artisan bread. 

ASPARAGUS TAPENADE

1 pound asparagus (thick spears work fine)
1/4 cup pine nuts
2 large cloves garlic
1/2 cup fresh basil or fresh tarragon
1 teaspoon kosher salt
1 tablespoon olive oil
2 teaspoons fresh thyme, optional
1/4 teaspoon fresh pepper
Additional salt and pepper to taste
  • Bring pan of water to boil over high heat.
  • Rinse and trim ends from asparagus, then cut in 1 – 2 inch pieces.
  • Add asparagus to water, return water to boil, reduce heat to medium. Cook until just soft and still bright green, about three minutes. Drain well.
  • Meanwhile, toast pine nuts in a dry skillet over medium high, stirring occasionally, watching carefully to avoid burning.
  • Add remaining ingredients to a food processor. Add toasted pine nuts and cooked asparagus. Pulse until thoroughly blended but still roughly chopped.
  • Transfer to clean container and refrigerate until fully chilled. Serve with crackers, vegetables and/or on crostini/bread.

 

Czech Heritage and Dishes · Gluten Free · New Traditions · Vegan · Vegetarian

Roasted Cabbage Slices

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Several weeks ago a Facebook friend shared a recipe for roasted cabbage and I meant to copy or print it.  Short story, short…I forgot.  This week I was in the mood for roasted cabbage and…no recipe. After a quick Google search, I found a similar recipe from Martha Stewart for Roasted Cabbage Wedges.

The recipe calls for caraway OR fennel seeds and I AM a caraway seed lover but decided to do a few of both. The fennel seeds won, hands down!  The fennel gives a nice touch to the roasted cabbage where I didn’t feel the caraway enhanced the flavor. My Czech ancestors would probably roll over in their graves if they heard me admit that!

Great recipe to pair with pork, Bratwurst or for a vegan dish.

ROASTED CABBAGE SLICES

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage cut into 1 inch slices
Coarse salt and pepper
1 teaspoon caraway or fennel seeds

  • Preheat oven to 400 degrees.
  • Brush a rimmed baking sheet with 1 tablespoon of extra-virgin olive oil.
  • Place 1 medium head green cabbage cut into 1 inch slices, in a single layer on the baking sheet.  Brush the cabbage slices with 2 tablespoons oil.
  • Season with coarse salt and pepper, then sprinkle with caraway or fennel seeds.
  • Roast until cabbage is tender and edges are golden, 40-45 minutes.

Recipe slightly adapted from Martha Stewart Living

Gluten Free · Health · Vegan · Vegetarian

Spinach Tomato Lentil Soup

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In the New Year, many of us have vowed to lost weight (5% for me) and eat healthier. This recipe from Aggie’s Kitchen grabbed my attention with the healthy vegetables and protein of the lentils. It’s an easy soup to make and full of nutrients. It makes a large batch and I found I added more and more water since the soup gets quite thick. I’ve shared some with a vegan friend and frozen some for a later treat.

SPINACH TOMATO LENTIL SOUP

1 lb. dried lentils
2 tablespoons extra virgin olive oil
3 carrots, diced
2-3 celery stalks, diced
1 large onion, diced
3-4 cloves garlic, minced
1 red bell pepper, diced
2 large cans diced Italian tomatoes, with liquid
2 tablespoons vegetable bouillon (or replace some of water with vegetable broth
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
12 cups water
1 1/2 teaspoons dried parsley
salt and pepper, to taste
1 bag fresh spinach

  • In a large pot, heat olive oil and add vegetables, garlic, bouillon, spices and pinch of salt and pepper. Sauté vegetables in oil for about 7-10 minutes until soft and fragrant. Add diced tomatoes, water (or broth), and lentils to vegetable mixture.
  • Bring soup to a slow boil for a few minutes, then back down to a simmer. Simmer, uncovered, for about 20-25 minutes, until soup starts to thicken.
  • Taste for seasoning as its cooking, add more water if it gets too thick.
  • In the last 5 minutes of cooking, add fresh spinach leaves to soup and gently stir to combine.

Recipe Adapted from Aggie’s Kitchen

Family Favorites · Gluten Free · New Traditions · Vegan · Vegetarian

Spiced Pecans…favorite of the Holidays

cathysmaha2 Comments

Spiced Pecans are a family and gift tradition started a few years ago. I do not remember where the recipe came from, but it is an all-time favorite. It makes a great gift for friends and family and a nice change from the traditional sweets of the holidays. Spiced Pecans can be made early in December and given throughout the holidays. I typically triple the recipe and make several batches.  Enjoy!

IMG_3676 IMG_3682

SPICED PECANS

2 cups pecans

SPICE MIX:
2 tablespoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper

GLAZE:
1 tablespoon water
2 teaspoons vanilla
1 teaspoon brown sugar
1 tablespoon canola oil

  • Preheat oven to 350 degrees. Toast pecans on a baking sheet for 6 minutes.
  • Stir together the spice mix in a small bowl.
  • In a saucepan, combine the glaze ingredients. Bring glaze to boil over medium heat, whisking constantly. Stir in toasted nuts and continue to stir until all the nuts are shiny and the liquid is gone (1-2 minutes).
  • Place glazed nuts in a bowl, sprinkle on the spice mix, and toss well to coat. Spread the coated nuts on a cookie sheet and return them to the oven for another 4 minutes.
  • Remove and cool.

Yield: 2 cups

Desserts · New Favorite · New Traditions · Vegan · Vegetarian

Cherry Crisp (Gluten and Dairy Free)

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Sour cherry desserts are a big favorite. While trying to avoid gluten, I was craving a cherry something, crisp…pie…cobbler. I decided to try a Cherry Crisp with almond (instead of wheat) flour using applesauce instead of butter. The result is a gluten and dairy free dessert. The girls likened the Cherry Crisp to a really good cherry granola bar.

If you prefer to skip the whole gluten and dairy free scene, substitute all-purpose flour for almond flour and margarine instead of applesauce.

Cherry
Cherry (Photo credit: Wikipedia)

CHERRY CRISP

2 cups cherry pie filling (gluten-free)
1/2 cup quick-cooking oats
1/2 cup almond flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup unsweetened applesauce

  • Preheat oven to 350 degrees F.
  • Spray 8×8 baking dish with non-stick cooking spray.  Spread the cherry filling in the bottom of the baking dish.
  • Combine the oats, almond flour, brown sugar, baking powder, baking soda and applesauce together.
  • Crumble evenly over the cherry mixture.
  • Bake for 30 minutes.

 

Garden · Gluten Free · New Favorite · New Traditions · Vegetarian

Almond Flour Zucchini Bread…Gluten Free!

cathysmahaLeave a comment

Almond Flour is a new experience for me and I love it.  I am truly a ‘nut’ job, loving nuts and often acting like one. Using Almond Flour in place of wheat flour was right up my alley. Oldest daughter, Megan, shared this recipe with me since she is also trying to be gluten-free.

I can’t wait to experiment using almond flour in other recipes!

ALMOND FLOUR ZUCCHINI BREAD

1 1/2 cups blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini (squeeze some of the moisture out)

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine the dry ingredients in a small bowl.
  • Place the wet ingredients in the bowl and beat on medium speed for 1-2 minutes until frothy and fully combined.  Add the zucchini and beat again just enough to incorporate.
  • Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  • Spoon the batter into 2 mini loaf pans (or use to make muffins).

  • Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Garden · Vegetarian

Zucchini…today it’s a boat!

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Zucchini is the vegetable that keeps on giving, except in my garden.  Daughter Megan has several plants and shares the wealth with family and friends.

Zucchini
Zucchini (Photo credit: Farmanac)

Zucchini can be a blessing or a curse.  I’ve read a quote online that supposedly came from Garrison Keillor that made me laugh.  ‘July is the only time of year when country people lock our cars in the church parking lot, so people don’t put squash on the front seat.’

We’ll be wishing for garden fresh zucchini this winter so we’ll, again, get creative with the zucchini recipes.

ZUCCHINI BOATS

3 small (or 2 medium) zucchini
Cherry or Sun Gold tomatoes (sliced in half)
Olive oil
salt and pepper
Bread crumbs (plain or seasoned)
Mozzarella cheese

  • Preheat oven to 350 degrees. Slice the zucchini in half lengthwise and slice a bit off the back side so the zucchini will lie flat on the baking pan.  Scoop out the centers of the zucchini halves with a spoon.
  • Brush the surface of each zucchini half with olive oil.  Sprinkle with salt and pepper. Slice tomatoes in half, and arrange them into the grooves.
  • Lightly sprinkle with bread crumbs. Sprinkle with mozzarella cheese or parmesan cheese (or both) and bake for about 30-40 minutes until tender.

  • Optional:  Set your oven to broil, and continue to cook another minute or two until cheese is golden and bubbly.

Recipe adapted from: http://sinfullytempting.com/2013/09/01/zucchini-boats/