February 8, 2012
Are you looking for a good lunch?
Here it is.
Full of fiber, protein, vitamins and spice!
You won’t fall asleep at your desk after this lunch.
Mexican Tofu and Spinach Stir Fry
Makes 1 hearty lunch portions
- 1 teaspoon Olive Oil
- 1 tablespoon Red Onion, roughly chopped
- 1 heaping tablespoon Red Pepper, roughly chopped
- 1/3 cup Tofu, cut into cubes
- salt and pepper
- 1 teaspoon ground Chile Pepper
- 3 heaping tablespoons canned black beans, rinsed and drained
- 2 tablespoons Green Chile Salsa (use your favorite store-bought)
- 2 handfuls fresh Spinach
- 1/4 Cilantro, chopped
- 1/4 cup Cheddar Cheese, grated
- pinch Red Pepper flakes
- 1 scallions, chopped
1. In a medium sized non-stick saute pan heat over medium heat olive oil, red onion and red pepper. Saute for 2-3 minutes, until slightly softened.
2.Turn heat up slightly. Add cubed tofu and a pinch of salt and pepper. Let Tofu brown on 1 side, then flip. Add chile pepper, black beans, and salsa. Stir to combine.
3. Add spinach and cilantro. Saute until Spinach is almost fully wilted. Turn off heat.
4. Serve in bowl, add cheese, red pepper flakes and scallions to garnish. Eat right away when hot!
February 6, 2012
If you make this, you will thank me.
I’m snacking on almonds a lot lately and adding them to the top of these sweet potatoes did the trick. It was the prefect consistency.
Silky sweet potato, salty cheese, spicy cilantro and crunchy almonds. I tried to use a lot of ‘y’s’ in that sentence.
These potatoes were large and long. I had one for lunch the other day and I’m going to have the other for lunch today.
Twice Baked Sweet Potato with Curry and Almonds
Makes enough for 2 portions, 1/2 potato each
- 1 sweet potato
- 1/2 cup plain yogurt (Greek works best)
- 1 teaspoon medium Yellow Curry powder
- 1 teaspoon Tikka Masala
- 1 tablespoon Cilantro, roughly chopped
- 1/4 cup Parmesan cheese, finely grated
- 1 pinch Kosher Salt
- 1 pinch freshly ground black pepper
- few drops Sriracha
- 6-8 whole almonds, rough chopped
1. Bake/Roast whole sweet potato in oven at 375 degrees for 45 minutes or until tender to the touch. Remove and let cool.
2. Once cool enough to handle, cut in half. Remove center of potato and place in bowl. Be careful to not rip the skin (it is helpful to leave some of the ‘meat’ inside to keep the sides/skins in tack).
3. Combine all ingredients together. Add mixture back into each potato skin. Sprinkle chopped almonds on top. Bake for 10-15 minutes or until center of mixture is warm/hot and almonds are toasted. Eat while it is warm.
January 30, 2012
I had this for lunch and dinner. In one day. It is that good.
Talk about refreshing. I had the beginning of a cold or the end of a cold – I have felt ‘stuffed up’ for the last couple of weeks, so I’m not sure if it is coming or going. Don’t be worried about me. I’ll live.
Back to the soup. It made me feel so much better. The fresh ginger (I just typed fresh finger :)), soy and hoisin kicked the ‘stuffiness’ out of my system. Plus the heat from the Sriracha knocked everything out of the door.
Enough of this sick stuff. Just look at this.
I want more right now..but it is the morning, so I might have to wait.
Soba Noodle and Tofu Soup with Baby Bok Choy
makes 1 1/2 quarts
- 1 tablespoon dried crimini mushrooms
- 1/4 cup hot water
- 1 quart vegetable stock
- 1/4 white onion, sliced
- soba noodles (a quarter – the coin- amount of noodles)
- 1-2 baby bok choy’s, separated into individual pieces
- 1 heaping teaspoon freshly grated ginger
- 1 heaping teaspoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce (low-sodium)
- 1 squirt (or more) Sriracha
- 1/4 of a extra firm tofu block, cut into small cubes
- 1 heaping pinch of freshly chopped cilantro
- 1 scallion, chopped
1. Reconstitute the dried crimini mushrooms in hot water, in a small bowl. Let sit.
2. In a medium-sized stockpot, pour vegetable stock. Bring to a rapid simmer. Add onions. Bring back to a rapid simmer and add soba noodles. Cook noodles for 4 minutes. Remove crimini mushrooms from liquid, chop finely. Add 1 tablespoon of the mushroom liquid to the vegetable broth and noodle mixture on the stove. Add the chopped mushrooms as well.
3. Then add ingredients bok choy through Sriracha. Mix to incorporate sauces. Cook for an additional 1 minutes or until soba noodles are done.
4. Turn heat off. Add tofu and stir carefully. Add half of cilantro and chopped scallion. Serve in large warm bowls. Garnish with remaining cilantro and scallion. Enjoy hot!
January 27, 2012
Do you like Cauliflower?
Cauliflower steaks are all over the food blog world right now. In an effort to be apart of the cool crowd, I made these. My take..and of course since my current obsession involves curry (and cilantro), I had to add some to this.
Cutting the cauliflower head into ‘steak’ gives this dish more of a meaty consistency…you need a knife.
The caramelization (whoa, that’s a long word) that comes from roasting makes fireworks in your mouth. The depth of flavor that is brings to the cauliflower – that can be somewhat bland – is bland no more!
Love this picture. Look at the detail!
Roasted Cauliflower with Spiced Coconut Milk
Enough for 2 heafy portions.
- Olive Oil
- 1 Cauliflower head
- 1/2 can coconut milk
- 1 heaping teaspoon ground Garam Masala
- 1/2 teaspoon cumin
- 1 squirt of Sriracha
- pinch of each salt and pepper
- 1 large pinch of freshly chopped parsley
Preheat oven to 400 degrees. Olive oil a sheet pan with sides.
1. Cut the end with the leafs off of cauliflower head. Cut into ‘steaks’, approximately 1 inch thick. Place on prepared sheet pan. Put in oven for 18 minutes – or until browned on the bottom.
2. Meanwhile, prepare the sauce. Combine the remaining ingredients (not parsley), in a small saute pan. Whisk to combine over medium-low heat. Once a slow simmer begins and it is heated through, turn heat off. Place cauliflower steaks in pan, one at a time. Flip over to coat each side with the sauce. Repeat until all steaks are coating, adding the steaks to a serving plate.
3. Top with parsley and remaining sauce. Eat right away!
January 23, 2012
Yes, I am eating more and more vegetarian meals.
And I am liking it.
This is a spicy dish. Make sure you have a glass of water next to you.
The sweet potato cuts the spicy green curry! It’s one of those perfect combinations. I swear. You are just going to have to try it. For real this time.
Coconut milk. Cilantro…obcessed, if you didn’t know.
Coconut Green Curried Lentils with Sweet Potato
Makes enough for 2 servings
- 1 teaspoon Olive oil
- 1 Sweet Potato, cooked
- 1/2 can of Coconut milk
- 1 heaping tablespoon Green Curry Paste
- 1/4 cup or more Cilantro, chopped
- salt and pepper
- Lentils (see note below)
1. In a medium-sized saucepan, heat olive oil over medium high heat. Dice sweet potato into medium size bites. Put into saucepan. Saute for a couple of minutes until the sides of the potato pieces are brownish – toss occasionally. Turn heat down to medium low. Add coconut milk, curry paste and cilantro.
2. Stir gently to fully incorporate ingredients without breaking apart the potato. Taste and add salt and pepper. Add lentils – I added about 3/4 cup per serving. Heat for 30 seconds, until everything is heated through and combine.
3. Serve and enjoy hot! …add more cilantro to the top for more garnish and color 🙂
*Cooking Lentils: I don’t measure – this could be a bad thing for you if you are following this recipe to a ‘t’. I poured about 1 cup of lentils into a pot an about 2 1/2 cups of vegetable stock. Bring to a boil, cover slightly and turn down heat for a rapid simmer. Stir occasionally and check the liquid – you may need to add more. Test the lentils for doneness – they should still have somewhat of a bite to them but not be complete baby food – somewhere in the middle is perfect! I would say roughly 20 minutes. In this recipe, I made the lentils the night before and chilled them overnight.
December 9, 2011
Yes it is true. I am on a roll. These vegetarian recipes are just cruising on through my kitchen lately. It’s a trend and I want to be apart of it.
No really. I do.
Cooking for other people is fun. Especially when they ask for dishes that you don’t normally make. Getting out of my comfort zone has been good. And they are delicious too!
This is something that I wouldn’t normally cook for myself at my home. But I may have just changed that. This is so hearty, full of flavor and very quick to pull together.
Mediterranean Chickpea Stew
Adapted from WholeFoods
Yield = 4
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, chopped
- 1 small yellow onion, chopped
- 1 medium yellow or orange pepper (I used 1/2 of each), cored, seeded, and chopped
- 2 medium zucchini, chopped
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed quickly
- 1 tablespoon capers, drained
- salt and freshly ground black pepper, to taste
- Cooked quinoa, brown rice or couscous, if desired
1. Heat oil over medium heat in a large skillet. Lower the heat, add garlic and onions and cook for 5 minutes until translucent. Add peppers and cook for 2-3 minutes.
2. Add zucchini and cook for 10 minutes, stirring occasionally. Add tomatoes and bring to a simmer and cook for 15 minutes.
3. Stir in chickpeas and capers and cook for another 3-5 minutes. Season with salt and pepper, then serve warm over quinoa, brown rice or couscous.
December 7, 2011
Want a side dish to your main dinner entrée, in 15 minutes?
Here it is. Creamy polenta. Roasted red peppers. sautéed mushrooms. Spicy pepper-jack cheese.
Pepper jack gives this a nice bit without it being overly spicy. Great combination with the mushrooms and red peppers.
Roasted Red Pepper and Mushroom Polenta Layers
Yield – enough for 4 sides
- 2 cups water
- 1 cup milk
- 1 cup polenta
- 1 tablespoon butter
- 4 oz. sliced mushrooms
- Kosher salt
- Freshly ground black pepper
- 1 large roasted red pepper, canned and diced
- 2-3 tablespoons chopped cilantro
- 3/4 cup pepper jack cheese, grated
Preheat oven to 400 degrees.
1. Combine water and milk in sauce pot over medium high heat. Bring liquid up to a rapid simmer (between a boil and a slow simmer). Meanwhile, melt butter in small saucepan over high heat. Add mushrooms and a pinch of salt and pepper. Saute quickly until edges of mushrooms are brown and most of their liquid is evaporated. Turn off heat.
2. Once the water and milk mixture is up to a rapid simmer, slowly pour in polenta, while stirring with a whisk constantly. Turn heat down to low. Continue to stir so that the polenta doesn’t get lumpy. Add a healthy pinch of salt and pepper. Whisk until all the liquid has been absorbed by the polenta and it starts to become thick. Turn off heat. Stir in half of cheese into the polenta.
3. In a prepared dish (see below picture) coated with cooking spray. Pour half of the polenta into the bottom of the dish. Smooth with a rubber spatula to create an even layer. Add mushrooms, red pepper, sprinkle of cheese and 1 tablespoon of cilantro. Add remaining polenta to the top. Sprinkle top with remaining cheese and more cilantro, if desired.
4. Bake for 6 minutes. Let rest for 2 minutes before slicing. Serve right away. *great the next day too, for a light lunch.
December 5, 2011
Calling all Vegetarians!
This is a must. You must add this to your monthly rotation.
And I have to tell you this. 1 cup of this gorgeous creation is 110 calories. I wouldn’t lie. I mean I don’t lie about serious things like this. 110 calories, folks. You could eat 2 cups if you are crazy like that. and like me, since I ate 2.8 cups.
You can’t go wrong with eggplant, red peppers, zucchini and capers! Look at those rich colors.
Roasted Vegetable Ratatouille
Adapted from WholeFoods
- 1 medium eggplant, 1/2 – inch dice
- 1/4 teaspoon Kosher salt
- 1 medium zucchini, 1- inch dice
- 1/2 medium yellow onion, 1-inch dice
- 1 medium red pepper, 1-inch dice
- 1/4 cup extra virgin olive oil
- 2 Roma tomatoes, 1-inch dice
- 2 tablespoons garlic, minced
- 2 tablespoons dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 canned roasted red pepper, chopped
- 3 oz. baby nonpareil capers, drained
Preheat oven to 400 degrees.
1. Dice eggplant first. Combine with salt and set aside in colander to drain.
2. Meanwhile, prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper in a bowl, and set aside.
3. Combine eggplant, zucchini, onion, and red pepper, with olive oil. Place in roasting pan. Bake for 45 minutes – stirring half way through. Stir in tomato mixture and back another 20 minutes.
4. Remove from oven and stir in canned roasted red pepper and capers. Serve warm over brown rice or quinoa.
October 21, 2011
What is more Fall than butternut squash, apples, dried cranberries and cinnamon?
I know you can’t come up with an answer.
This salad has great texture – love that crunch from the raw apples. It is warm too- the squash is silky and warm surrounded by the nutty quinoa! Love this combination.
I can’t forget my beloved Craisins..obcessed. I will put them in almost anything..almost.
Try this salad. You will like. Promise.
Roasted Cinnamon Butternut Squash and Quinoa Warm Salad
Yield 4 lunch portions or 8 dinner side portions
- 1/2 butternut squash
- Olive oil- to coat
- 1 pinch ground cinnamon
- 1 cup cooked quinoa
- 1/2 small onion, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup Craisins
- 1 Granny Smith Apple, peeled and small diced
- Kosher Salt
- Freshly Ground black pepper
Preheat oven to 400 degrees.
1. Coat squash with olive oil and sprinkle with cinnamon, salt and pepper. Roast for 45 minutes – check with a fork for doneness. Should be soft all the way through. Remove from oven and let cool. Once cool, remove skin and cut into bite-sized pieces.
2. Meanwhile, saute diced onion in 1/2 teaspoon olive oil until soft. Mix with cooked quinoa.
3. To assemble salad, in a medium sized bowl, combine all ingredients (excluding more olive oil). Add Kosher salt and ground black pepper to your taste. Serve warm.
October 11, 2011
This was my dinner the other night. It was between cereal or these.
I think I choose well.
The sweetness from the meaty potato and the slight heat from the ancho chili and paprika are a perfect combination…even before they are dipped into the Siracha ketchup. So simple yet so flavorful.
Ancho Chili Sweet Potato Fries with Siracha Ketchup
Yield = 1 person
- 1 medium-sized sweet potato, cut into fry shapes
- olive oil
- Kosher salt
- 2 pinches ground ancho chili powder
- 2 pinches smoked sweet paprika
- 1/2 teaspoon Siracha hot sauce
- 1/4 cup ketchup
Preheat oven to 400 degrees.
1. Coat potato fries in olive oil on a sheet pan and sprinkle with salt. Bake in oven for 10 minutes. Pull out and sprinkle chili powder and paprika on fries. Return them to the oven, until tender – another 6 – 8 minutes. For the last 4 minutes, I turn the oven to broil so they become a little crispy.
2. While fries are cooking, combine Siracha and ketchup. Taste test for the level of heat you are looking for.
3. Remove fries from sheet pan and sprinkle with more salt if desired. Serve and enjoy right away!
*I use a toaster oven for 1 sweet potato. Less energy and heats up much faster.
September 19, 2011
Okay people, this might be the easiest recipe to date on SL.
Sorry, calling you ‘people’ is slightly rude. But please listen up…actually please read this and please make this. You will thank me.
Let me just tell you that flavors are not compromised by the ease of this recipe. If you have an oven, then you are more than half way finished with this dish.
Great for lunch. Great for a side to your main dinner protein.
Check out the close up of the caramelized brown sugar and melted butter and lovely Kosher salt. Yum.
Roasted Brown Sugar Acorn Squash
- 1 or 2 or 3 Acorn Squash
- 1 tablespoon butter per half of squash
- 3/4 tablespoon brown sugar per half of squash
- Kosher salt
Preheat oven to 400 degrees
1. In a 9×12 glass baking pan, pour in 1 1/2 cups of water. Cut squash in half and remove seeds. Place cut side down. Roast in over for 40 minutes.
2. Turn squash halves over. Place 1 tablespoon of butter in the bottom and sprinkle brown sugar all over each squash. Place back into oven until done- about 8-10 minutes more.
3. Remove from dish and sprinkle with Kosher salt. Dig in but not too quickly, these things are hot!!