Friday, July 29, 2011

Polenta and Corn Pancakes

Polenta and Corn Pancakes
adapted from jeroxie

180 g. grits
1 Tbs. baking soda
45 g. flour
1/2 cup + 1 Tbs. sour cream
8 oz. cheddar cheese
3 eggs
3 ears of corn, steamed for 10 minutes and decorned
1/2 Tbs. salt
pepper (fresh ground black or white)

1. Combine grits, baking soda, and flour in a large bowl. Mix until thoroughly combined.
2. Combine rest of the ingredients, and let the mixture sit for 15 minutes.
3. While ingredients are sitting, preheat a skillet with 1 Tbs. oil to medium heat.
4. Scoop out a small handful of batter and pat with hands into a small patty, and fry on skillet. Fry until golden brown, then flip and fry other side until golden brown.
Serve: butter and/or maple syrup

Grilled Melon and Tomato Gazpacho

Grilled Melon and Tomato Gazpacho

4 heirloom tomatoes, cut into thick 1" slices
2 cucumbers, peeled and diced
1 red onion, diced
1 rid celery, chopped
1 ripe cantaloupe, seeded, cut from rind, sliced 1" thick slices
2 small minced hot peppers
1 lime, juiced
1 Tbs. red wine vinegar
2 Tbs. chopped chives
pinch paprika
sugar to taste
olive oil

1. Prepare a charcoal grill.
2. Place sliced cantaloupe and tomatoes on a grilling platter. Pour some olive oil into a bowl, and brush across fruits. Then, salt and pepper them.
3. Grill cantaloupe and tomatoes until grill marks on both sides.
4. Combined grilled fruits with cucumbers, onion, celery, cantaloupe, and jalapeno into a food processor, and pulse until mostly smooth, but still small chunks left.
5. Transfer to a bowl, and add lemon juice and vinegar. Stir in chives, paprika, sugar, and more salt and pepper if desired.
Serve: chilled, if desired

Tuesday, July 26, 2011

Zucchini and Cucumber Carpaccio

Zucchini and Cucumber Carpaccio
from food52

2 medium zucchini, sliced thinly
2 medium cucumbers, sliced thinly
3 Tbs. lemon juice
1/4 cup olive oil
1/4 tsp. lemon zest
1 Tbs. rice vinegar
1/2 cup feta cheese, crumbled
1 Tbs. fresh dill, finely chopped
2 Tbs. fresh basil, finely chopped
1 Tbs. fresh Italian parsley, finely chopped
Salt and pepper to taste
pinch of red pepper flakes

1. In a bowl, whisk lemon juice, zest, olive oil, and vinegar together.
2. In a container with at least a 1" lip, alternate laying a zucchini slice with a cucumber slice, not completely overlapping (like a ratatouille)
3. Drizzle olive oil mixture over layered zucchini and cucumber, then sprinkle herbs, cheese, salt and pepper and red pepper flakes over.

Labaneya (Egyptian Yogurt and Spinach Soup)

Labaneya (Egyptian Yogurt and Spinach Soup)
from Baltic Maid

1 tsp. olive oil
1 onion, minced
1 - 12 oz. bag spinach
4 cups broth
1/2 cup uncooked rice
2 cups yogurt
3 cloves garlic, minced

1. Heat olive oil in large skillet, and saute onion until soft. Then, add spinach and cook until spinach is completely wilted.
2. Transfer cooked spinach/onion into a pot, and add broth and uncooked rice. Cook on medium-high for about 20 minutes, until rice is cooked.
3. Turn heat down to low, and whisk in yogurt and raw garlic. Heat soup until desired temperature, making sure not to boil.
4. (optional) Add salt and pepper to taste, garnish with mint.

Sun Dried Tomato and Artichoke Dip

Sun Dried Tomato and Artichoke Dip
from Foodie with Family

9 oz. artichoke hearts
1/2 cup feta, crumbled
2 cloves garlic, minced
1 lemon, juice and zest
2 tsp. water
1/2 cup sun-dried tomatoes
1/2 cup basil leaves, torn
ground pepper to taste

1. Combine all ingredients in food processor, and pulse until even but still slightly chunky consistency.
Serve: with pita chips or crostini

Monday, July 25, 2011

Black Bean Chocolate Cake

My grain-free friend linked me this black bean cake, and it looked so easy and tasty, I made it! The texture was impeccable. Better than regular cake, in fact. It did taste a little odd with the black beans, and wasn't as sweet as I would have liked. But when i generously dusted with powdered sugar, it was perfect on sweetness. As far as the black bean taste, I would love to experiment with this recipe using Japanese red bean paste instead of black beans and sugar. I think it would work out well. And that could be like a sudo-red velvet cake! Exciting things to come.

Black Bean Chocolate Cake
adapted from the food faffer

1 - 15 oz. can black beans, thoroughly rinsed
5 large eggs
1 Tbs. vanilla extract
1/2 tsp. salt
6 Tbs. butter, softened
3/4 cups sugar
6 Tbs. cocoa powder
1 tsp. baking powder
1/2 tsp baking soda
1 Tbs water
powdered sugar for dusting (heavily)

1. Pre-heat oven to 350 F and grease a 9" cake pan.
2. Mix together cocoa, baking powder, and baking soda in a small bowl.
3. In a large bowl, beat butter until fluffy. Add 2 of the eggs, and beat well one after the other.
4. Put beans, remaining 3 eggs, vanilla, sugar and salt into food processor and process until completely smooth. Add butter/egg mixture, and mix well.
5. Stir in bowl of dry ingredients and water, and process on high for 1 minute.
6. Pour into cake pan, and bake for 30 mins.

Peanut Butter Banana Frozen Treat

Simple, cheap, delicious, and healthy! Pretty much all my favorite things. This was very hard to make as one serving, though. In the future I'll only make it in a larger batch, or get myself a bullet blender. Amazing texture and flavors. Freeze the banana at your desired ripeness (multiple brown spots on peel for me)

Peanut Butter Banana Frozen Treat
from melomeals
Serves 1

1 frozen banana, peeled
1 Tbs. peanut butter

1. Combine in blender, and blend until completely smooth.

Vegetarian Jambalaya

This definitely tasted like jambalaya, which is why I think I wasn't a huge fan. It was too meaty, in texture and taste. My brother requested this dish, and since he's been so awesome in helping me in the kitchen this summer, I was glad to oblige.

Vegetarian Jambalaya
adapted from globetrotter

1 lb. Yves vegetarian shrimp
2 - 8 oz. bags MorningStar chick'n strips
1 - 12 oz. bag MorningStar sausage style crumbles
3 1/2 cups better-than-chicken vegetarian chicken broth
1 Tbs. shrimp boil
1 large onion, chopped
5 cloves garlic, minces
1 - 28 oz. can whole tomatoes, drained, juice reserved
2 cups long grain rice
vegetable oil
salt and pepper

1. Combine vegetarian chicken broth, shrimp boil, and vegetarian shrimp. Boil for 30 mins.
2. In a skillet, combine 1 Tbs. or so oil and sausage crumbles, and sauté on medium-high until caramelized (about 10 minutes). Set aside in a large mixing bowl.
3. Saute in about 1 Tbs. oil the chick'n strips on medium high, until golden brown on most sides. Add to large mixing bowl.
4. Add to skillet oil 1/4 cup reserved tomato juice, onion, garlic, and tomatoes and sauté until soft, chopping the tomatoes into pieces with your spoon as you stir. Add to mixing bowl.
5. Add contents of mixing bowl along with uncooked rice and salt and pepper (to taste) to the shrimp pot. Mix, and then cover the pot and cook for 35 mins on low heat.
6. When the time has elapsed, take the pot off the heat and let sit for 10 minutes more before serving.

Cucumber Limeade

Cucumber Limeade
from Back to the Roots

2 large cucumbers, chopped
6 limes, juiced
1 cup simple syrup
water to taste

1. Combine lime juice, cucumbers and simple syrup into blender. Blend until completely combined.
2. Into a pitcher, strain juice using a fine mesh strainer. Tip: fill strainer, swirl finger around on mesh to push juice through, then rinse pulp out of strainer between filling up the strainer each time.
3. Add water to taste (probably about 4 cups). Server over ice

Vegetarian Philly Cheese Steak

This is one of the most delicious, fatty things I've ever made. Will definitely make again. I would like to try it with white American cheese, and tempeh instead of Boca burgers.

Vegetarian Philly Cheese Steak
adapted from Food Network - Emeril Lagasse
Makes 4 sandwiches

1 long, thin loaf of Italian bread, split in half but still connected
2 Tbs. olive oil
2 onions, thinly sliced
1 green bell pepper, thinly sliced
2 tsp. garlic, minced
1 tsp. salt
1/2 tsp. ground black pepper
4 Boca burgers (I used regular Boca burgers)
12 oz. cheese (I used 8 oz. provolone and 4 oz. swiss. white American is suggested)

1. Heat a skillet to medium-high heat and add oil. When hot, add onions and peppers, and cook until caramelized, about 30 minutes. Scrape the bottom of the skillet frequently.
2. Once they're caramelized, add garlic, salt, and pepper, and cook until garlic is sautéed. Set onion and pepper mix aside in a bowl.
3. Cut Boca burgers into 1" strips, and then slice (carefully) those strips in half to be thinner. Add to skillet pan used to cook onions and peppers, and cook on medium heat until golden brown and crusty on both sides. Add more oil as needed.
4. Once all the Boca strips are cooked and slightly crispy, combine pepper mix, Boca strips, and cheese. Let sit to allow cheese to naturally melt, then gently combine. Server on bread as a sandwich.

Sesame Cucumber Salad

Sesame Cucumber Salad
from First Look, Then Cook

4 cups cucumber, seeded and sliced, then halved
1 1/2 Tbs. sesame seeds
2 Tbs. soy sauce
1 Tbs. rice vinegar
1 Tbs. honey
1 Tbs. hot water
1 tsp. crushed red pepper
2 tsp. sesame oil

1. Combine all ingredients except cucumber, and whisk until honey is combined.
2. Place cucumber into a bowl, pour mixture over cucumbers. Combine with hands until sesame seeds are evenly coating the cucumber slices.

Sunday, July 24, 2011

Ranchero Sauce

Ranchero Sauce
from veggie belly

1 tsp. olive oil
1/2 onion, diced
2 cloves garlic, minced
1 hot pepper, minced
1/2 tsp. cumin
1/2 tsp. oregano
1-14 oz. can crushed tomatoes
salt to taste

1. Heat oil in medium sauce pan and add onions. Sauté until they become soft. Add garlic and pepper, and saute until soft.
2. Add cumin, oregano, can of tomatoes, and salt. Cook on medium heat until throughly heated.
3. Pour in blender, and blend until desired consistency is reached.

Portobello Zucchini Rellenos

Portobello Zucchini Rellenos
from veggie belly

4 portobello mushrooms
2 tsp. olive oil, divided
1/2 tsp. oregano
1 large zucchini, cubed
salt to taste
1/2 cup cheese (I used Mexican blend)
1 cup ranchero sauce
Mexican rice to serve over

1. Heat skillet to medium heat.
2. Take off stem and scrape out gills of the portobello, leaving just a cap.
3. Brush caps with half of the olive oil, and cook on skillet until soft on both sides. Set aside on a plate.
4. Place other half of olive oil in pan along with zucchini and oregeno and salt to taste, and sauté until soft.
5. To combine, plate half a plate with rice, other half with 1/4 cup ranchero sauce, place portobello cap on top of ranchero sauce, cap up, place 1/4 the cheese in the cap, and top with zucchini to fill cap. Server with sour cream if desired

Grilled Eggplant and Goat Cheese Salad

Grilled Eggplant and Goat Cheese Salad
adapted from Food Network - Giada De Laurentiis

6 Tbs. olive oil, divided
1 large eggplant
1/2 cup. toasted walnuts
3 oz. feta cheese, crumbled
1/3 cup basil, thinly sliced
2 Tbs. chopped mint
3 Tbs. balsamic vinegar
1/2 tsp. salt
1/2 tsp. ground pepper

1. Prepare coals and grill.
2. Slice egg plant into 1/2" thick rounds, and brush with half of the olive oil.
3. Grill egg plants slices until tender.
4. Place eggplant flat in a pan, and sprinkle walnuts, feta, basil, and mint over. Then drizzle balsamic vinegar and other half of the olive oil over, along with the salt and pepper to taste.

Ginger Watermelon Juice

Ginger Watermelon Juice
from Sreelus Tasty Travels

8 cups watermelon, cubed
1 inch. ginger, peeled and finely grated
2 Tbsp. honey
1/2 c. lemon juice
pinch black pepper

1. Combine all ingredients, and blend together until completely liquefied.
2. Strain the liquid into a pitcher. Easiest way to do this is fill up the strainer basket, swirl your finger against the mesh to help push the liquid through, then rinse the mesh to get out all the pulp, and then repeat.

Marinated Cucumber Salad

Marinated Cucumber Salad
adapted from Food Doodles

1 large cucumber, cut into thin rounds
1 1/2 Tbs. olive oil
2 Tbs. red wine vinegar
1/2 tsp. salt
3/4 tsp. honey
1 Tbs. dried dill

1. Combine all ingredients except cumber, and wisk.
2. Place the cucumber into a bowl, and pour the vinegar mixture over. Toss with hands until cucumber pieces are thoroughly coated.

Tuesday, July 5, 2011

Blueberry Muffins

My mom and I went blueberry picking at a local blueberry farm. We got about 6 lbs of blueberries, and a blueberry pamphlet by the lady that runs the farm to boot. Thus, I made the first recipe in the pamphlet. It turned out well.

Blueberry Muffins
from Berries & More (local blueberry picking place)

2/3 c. shortening
1 1/3 c. sugar
1 - 20 oz. can diced pineapple, drained, and pulsed in the processor to become crushed pineapple
4 eggs
1/2 c. milk
1 1/2 t. lemon juice
3 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. fresh blueberries
1 c. chopped pecans
1/2 c. flaked coconut

1. Pre-heat oven to 350 F.
2. In a bowl, beat shortening with an electric mixer until creamy. Then, gradually add sugar and beat well.
3. Add pineapple, eggs, milk, and lemon juice, beat well.
4. Combine flour, baking powder, baking soda, and salt. Then add to shortening mixture, beating until blended.
5. Stir in blueberries, pecans, and coconut.
6. Spoon batter into greased cupcake tins, filling almost all the way full.
7. Bake in oven for about 17 mins, or until golden brown and a tooth pick inserted comes out clean.
8. Let cool completely on a wire rack before storing.

Mushroom Risotto

Super tasty, my whole family loved it. This is a double of the recipe. I also omitted 2 diced onions (because my dad despises onion). If you want to add them (highly recommended), add them at the first step with the zucchini and squash. Also, stir in 1/2 t. onion powder at the last step (with the lemon juice).

Mushroom Risotto
adapted from clean green simple

8 cloves garlic, minced
1 large zucchini, seeded and cut into 1/2" by 1.5" strips, roughly
1 small yellow squash, seeded and cut into 1/2" by 1.5" strips, roughly
5 portobello mushrooms, cut into 1/2" by 1.5" strips, roughly
2 t. dried thyme
1 t. salt
1/2 c. white wine
2 c. long grained rice
6 c. vegetarian chicken broth
1 T. lemon juice

1. Heat a large pot over medium heat. Add garlic, zucchini, and squash. Cook until squashes are soft, but still firm.
2. Add mushrooms, thyme, salt, and wine. Mix until mushrooms are softened.
3. Add rice, and stir, until rice starts to stick to the bottom of the pan.
4. Add broth 3/4 cup at a time, stirring well, and letting the rice soak up the broth before adding more (about 5 mins). Stir frequently.
5. Once all broth is added, stir in lemon juice and serve.

Marinated Black Beans

Nice marinade for black beans, to be used in black bean tacos. Not over-powering.

Marinated Black Beans
from this homemade life

1-15 oz. can black beans
1 t. ground cumin
3 t. olive oil
1 T. lemon juice

1. Mix all ingredients, and let sit to combine. Serve on tacos.

Mexican Rice

I made this to go with taco night. Tasty! I forgot the tomato sauce, but it was still very good with out it. Next time I might not rinse the rice before hand, so it might toast better.

Mexican Rice
adapted from Simple Comfort Food

1 T. olive oil
1 c. uncooked long grain rice, rinsed
2 c. vegetarian chicken broth
3/4 cup chopped yellow onion
4 c. garlic, minced
1/4 c. plain tomato sauce (optional, I omitted)
1 Roma tomato, diced
1 t. cumin powder
1 t. hot spicy powder (if desired)
1/4 cup peas (frozen, canned, or fresh)
salt to taste

1. Heat oil in a pot on medium heat. Add the uncooked rice, and stir frequently until golden-browned.
2. Add garlic and mix for a minute. Then mix in the rest of the ingredients, minus the peas.
3. Reduce to a simmer, cover leaving a crack, and cook for 20 mins.
4. After it's done cooking, fluff rice, and toss in peas and stir to mix.