Category Archives: Vegetarian

Farmers Market Frittata

Not sure what you guys do with your Saturdays but mine usually start at farmers market. I go and get a mocha from the coffee cart and then start my rounds. This usually includes eating enough samples to qualify as breakfast and filling up my giant market bag so full I can barely carry it back to the car.

For this frittata, you can put just about anything in it that you happen to have on hand. This week I had purchased zucchini, cherry tomatoes, goat cheese and red onions. And eggs! Don’t forget the lovely eggs from happy happy chickens who wander around and peck things and live like chickens should. Feel free to substitute ingredients if there is something you like better or need to use up!

This makes a dandy breakfast, but I’ve also been known to serve it with a giant green salad and call it dinner.

Farmer's Market Fritatta

Farmer’s Market Fritatta

Farmer’s Market Frittata

1 zucchini, sliced
Handful of cherry tomatoes, halved
1/3 cup red onion, sliced
Goat cheese
Parmesan
5 eggs
Salt & pepper

Chop veggies. Beat eggs with a bit of salt & pepper in a bowl. Set aside. Heat 10″ skillet over medium heat. Add a bit of olive oil. Add onion and cook for a minute or two. Add zucchini and tomatoes. Sprinkle with a dash of salt and pepper. Cook for 1-2 minutes until zucchini is barely tender.

Veggies in the pan. Just a quick saute is all they need to bring out the flavor!

Veggies in the pan. Just a quick saute is all they need to bring out the flavor!

Pour eggs over veggies. Swirl to cover veggies evenly. Dot with goat cheese and sprinkle with a bit of parmesan.

If some of your veggies stick out don't worry about it, it will all come together just fine.

If some of your veggies stick out don’t worry about it, it will all come together just fine.

Cover and turn heat down to medium low. Cook for 5-10 minutes until eggs are set on top. Cut into wedges and serve hot. Pairs perfectly with a side of fruit or salad.

 

 

 

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Summer Eating, Lazy Cooks, and Tomatillo-Corn Sauté

Someone asked me today if this was the end of the Hungry Monkeys. Definitely not! I’m still here. Admittedly I’ve been excessively lazy this summer when it comes to writing my blog, or cooking, or well, lots of things. It’s summer, and it’s hot. The kids are out of school, we have been out and about (mostly trying to stay cool since our house has no air conditioning) and cooking has just not taken a high priority lately.

I’ve been doing about 75% of my grocery shopping at farmers markets. Most of my shopping trips look something like this:

Summer shopping.

Summer shopping.

And most of the meals I make at home look something like this:

Veggies, fruit, sauteed peppers and poached eggs. Breakfast, lunch or dinner of champions!

Veggies, fruit, sautéed padron peppers and poached eggs. Breakfast, lunch or dinner of champions!

Or this:

Tomatillo-corn sauté, three bean salad and sliced tomatoes with goat cheese.

Tomatillo-corn sauté (recipe below), three bean salad and sliced tomatoes with goat cheese.

If I’m eating like a rabbit, why am I not jumping up and down at having reached my fitness and weight goals this summer, you might ask?  Because…in between my very healthy and wonderful farmer’s market meals I’ve been eating out waaaaay too much, and the other 25% of my grocery shopping is mostly made up of Trader Joe’s buckets of cookies and other goodies.

So. Kids go back to school next week, a regular routine will once again be established to some degree, weather will be getting cooler and my oven will once again be in constant use. And I am looking forward to all of that!

In the meantime, as I look through the photos on my camera that I’ve accumulated over the few times I have cooked something this summer (ahem, 124 photos, yikes!) I will endeavor to remember how I made the delicious food pictured therein and post a few blogs.

For now, I’ll give you the very simple but delicious recipe for the tomatillo-corn sauté pictured above. This is a recipe invented by my Aunt Debi which she made for us when we went to visit her and paint on her wall a few weeks ago. It was so delicious I just had to make it two or three more times when I came home. I add a little red onion to my version. The three bean salad was something that Trader Joe’s was sampling the other day that I was all too happy to copy at home. Simply a can of garbanzo beans (drain and rinse), a can of kidney beans (drain and rinse), and raw green beans chopped up. Combine all three kinds of beans and add a generous splash of rice vinegar and some salt and pepper.

Tomatillo-Corn Sauté

Tomatillo-Corn Sauté

Tomatillo-Corn Sauté
(slightly modified from the original recipe by Debi Hiltenbrand)

6-8 ears of sweet corn
1 cup chopped tomatillos (about a half pound)
1/2 cup chopped red onion
1/2 tsp. smoked paprika
Salt & pepper
1 heaping spoonful of coconut oil

Heat coconut oil over medium heat. Add onion and tomatillo to pan. Using a sharp knife, slice kernels off of corn cobs. Add corn to the pan. Add paprika and salt & pepper to taste. Sauté over medium heat for at least 1/2 hour, stirring occasionally, until tomatillos and onions are very soft.

And there you have it! Am I the only lazy cook out there this summer? What have you guys been making on hot days?

 

 

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Forget the Lettuce Veggie Salad

When you eat a lot of vegetables, which we do at my house, you get sick of the traditional salad. Sometimes I just don’t want to see another leaf of lettuce, even though I really like salad. But never fear, when salad boredom happens, I tend to just start combining random ingredients in the hopes of inventing something new that everyone will actually eat. It usually works.

I would describe this as a Mediterranean-ish veggie extravaganza. Filling and flavorful, it stands well on its own, or is the perfect side dish for just about anything. As an added bonus, it works well at room temperature which makes it terrific for potlucks and picnics.

No Lettuce Veggie Salad

Forget the Lettuce Veggie Salad

Forget the Lettuce Veggie Salad

1 can great northern beans, drained and rinsed
1 can olives, cut in half
1 pint cherry or grape tomatoes, cut in half
1 zucchini, diced
2 green onions, sliced
1 small can artichoke hearts, drained and quartered or coarsely chopped
1/4 cup fresh parsley, chopped
1/2 cup feta, crumbled
2-3 tbsp. olive oil
2-3 tbsp. vinegar
Salt & pepper

Combine all ingredients. Eat.

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Polenta Veggie Bowl

I have so many recipes picked out and marked on my weekly menu, and yet…they sit there mostly ignored lately. The reason is that fresh produce is happening, and when I go to farmer’s market, I don’t really make a list. I just buy whatever looks great and is priced right. Usually whatever is coming off the plants is not only the tastiest, but also the cheapest, since it is ripe and plentiful. Of course I buy more than I plan to, because everything looks delicious and then I have a pile of stuff that needs to be used pretty quickly. Aside from the veggies, there is hummus, and fresh goat cheese and oh my, so many wonderful things. And all of this lives in my kitchen during these months. Which all adds up to ignoring my recipes and throwing random ingredients together.

This is a terrific weeknight meal, since it only takes about 15 minutes from start to finish and uses no weird ingredients (if you consider any of these ingredients weird you can swap it for something more “normal” if you’d like). As far as vegetarian meals go, this one is very satisfying.

So set aside your Pinterest recipe board and your cookbooks and magazines, and join me by throwing together whatever random veggies and cheese YOU like and using them to top off a bowl of piping hot and creamy polenta. Mmmm. This is the combo I made, but feel free to substitute. I don’t mind a bit.

Polenta Veggie Bowl

Polenta Veggie Bowl with Goat Cheese. 

Polenta Veggie Bowl
(serves 2)

1 cup polenta
Olive oil
1-2 zucchini
6 (or more) cherry tomatoes
1/4 cup red onion, chopped
2 cloves garlic
6-8 olives (I used green castelvetrano olives, but any kind is fine)
Basil
Salt & pepper
1 tbsp. butter
1/4 cup milk
2 oz. goat cheese, divided

Bring 2 1/2 cups of water or broth to a boil. Add polenta and a pinch of salt. Give it a stir, cover, and turn down heat to low. Cook for 10-15 minutes until liquid is absorbed and polenta is soft and creamy. Remove from heat. Add butter, milk, half of the goat cheese and a generous pinch of salt and pepper. Whisk into the polenta until creamy.

Meanwhile, heat a skillet over medium heat. Add a drizzle of olive oil. Add onion and cook 2-3 minutes until softened. Add garlic and cook another 30 seconds or so. Add zucchini, tomatoes and olives. Cook 2-3 minutes until zucchini is softened but still firm. Taste and season with salt & pepper if needed.

Scoop polenta into a bowl and serve the veggies on top. Sprinkle with remaining goat cheese.

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Fruity Salad with Basil Vinaigrette and Roasted Polenta

It’s that time of year again when salad becomes an every other night menu item in my house. This is partially due to the no air conditioning equals minimal cooking policy. And partly because I’m trying to fit into my summer clothes from last year.

In any case, salad doesn’t have to be boring. This one has an easy, bright vinaigrette, fresh fruit and yummy roasted polenta rounds to go with it.

The first time I bought polenta in a tube I was leery to say the least. It’s weird. It doesn’t look appetizing. And good food usually doesn’t come in a tube of any kind. BUT. Polenta is one of those weird foods that you cook and then as it cools it will form whatever shape you happen to put it in. The tubes of polenta generally are minimally processed with no extra ingredients. It’s such a wonderful convenience, especially if you are wanting to fry it up like this. Simply take it out of the tube, slice it up and bake it (or you can pan fry it instead). It’s delicious and soooo easy.

To easily get the seeds out of your pomegranate, score around the center (don’t cut all the way through), pull the two halves apart, turn one half over in your palm and beat on it with a wooden spoon. In about 10-15 seconds, you will have a bowl full of pomegranate seeds. Try not to hit your hand with the spoon. For you visual types, check out this video if you don’t believe me or need to see it before attempting. If you like pomegranates, this will change your life. Seriously.

basilvinaigrettesalad3

Salad with Fresh Basil Vinaigrette and Roasted Polenta

6-8 cups salad greens (I used 1/2 leaf lettuce and 1/2 spinach)
1-2 cups sliced purple cabbage
2 ripe pears, seeded & sliced
1/2 pomegranate
1/2 cup feta cheese
1/2 cup walnuts (I lightly toast mine in a skillet but it’s optional)

For the dressing:
3 tbsp. red wine vinegar
1 tsp. dijon mustard
2 tbsp. olive oil
1/4 cup fresh basil, sliced into thin ribbons or chopped
Salt & pepper

1 tube prepared polenta

Preheat oven to 400˚. Slice polenta in rounds about 1/4 inch thick and spread out on a cookie sheet. Very lightly drizzle with olive oil and sprinkle with salt & pepper. Bake 20-30 minutes until a lightly browned and a bit crispy on the edges. They will still be tender and chewy in the middle.

Polenta "croutons", disks, rounds...whatever you call them, they are crispy, chewy, wonderful good!

Polenta “croutons”, disks, rounds…whatever you call them, they are crispy, chewy, wonderful good!

In a large salad bowl, combine greens, cabbage, pears and pomegranate.

In a small bowl whisk together dijon, vinegar, salt and pepper. While continuing to whisk, add olive oil very slowly, just a tiny drizzle. Stir in basil, taste and adjust seasonings if needed.

Whisk, whisk, whisk to get a dressing that stays together!

Whisk, whisk, whisk!

Add feta, walnuts and dressing to salad bowl and toss gently to combine. Serve with polenta rounds.

If you're going to eat salad, you should definitely eat this one!

If you’re going to eat salad, why not eat this one?

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Pesto Potatoes with Poached Eggs & Spinach

Any meal that is centered around potatoes is going to be a winner in my book. There is no better way to get me to eat a whole bunch of spinach than to pile some wonderful potatoes on top of it.

I’ve been known to make this particular meal for breakfast, lunch or dinner (sometimes more than once in a day if I have leftovers). Not only that but the potatoes used in this regularly show up as a side dish for dinner or breakfast as well.  Now that summer is approaching, I already have one pot of basil growing with more to join it soon, which means pesto in my fridge ALL SUMMER LONG!

If you have your favorite pesto recipe or store brand, feel free to use that. For my fresh basil pesto, click here. Or for something slightly different, try my recipe for hazelnut pesto.

Pesto Potato Masterpiece!

Pesto Potato Masterpiece!

Pesto Potatoes with Poached Eggs & Spinach
(Serves 2-3)

2-3 cups red potatoes, quartered
2-3 tbsp. basil pesto
2 tbsp. olive oil
2 tbsp. red wine vinegar
Salt & pepper
Eggs (1-2 per person)
3 cups spinach
Handful of kalamata olives, pitted

For sauce:
1 tbsp. mayonnaise (or olive oil if you don’t like it creamy)
2 tsp. red wine vinegar
1 tsp. pesto

Bring a pot of water to a boil. Add potatoes and cook about 10 minutes until fork tender (but not mushy). Drain potatoes. In a bowl, whisk together 2-3 tbsp. pesto, 2 tbsp. olive oil, 2 tbsp. red wine vinegar and a pinch of salt & pepper. Add potatoes and toss to coat.

Divide spinach between two plates.

Spinach

Spinach

 

Top with potatoes.

Then potatoes. Mmm.

Then potatoes. Mmm.

Bring a small pan of water with 1/2 tsp. of vinegar to a boil. Gently break eggs into the pan (1-2 per person). Turn heat down to simmer. Cook 3 minutes until whites are set. Remove with a slotted spoon and lay on top of potatoes.

Perfectly poached eggs on top. If you prefer your eggs a different way, do your own thing here.

Perfectly poached eggs on top. If you prefer your eggs a different way, do your own thing here.

Mix together sauce ingredients in a small bowl. Scatter a few olives on top of the eggs & potatoes. Drizzle everything with sauce, add a grind or two of fresh pepper and eat!

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Spaghetti Squash Gratin

I’m not a squash fan. Or at least, I didn’t use to be. I’ve been gradually teaching myself to like it. The main trick I have learned in teaching myself to like new foods is to start by cooking it in a similar recipe as foods I do like.

I like spaghetti. With red sauce and cheese.  Now I’m not going to tell you that spaghetti squash tastes exactly like spaghetti. It doesn’t really. In fact, it doesn’t really taste like much at all. When you cook it with cheese and spaghetti sauce, mostly what you taste is cheese and spaghetti sauce. But the spaghetti squash has a nice texture (a little firmer than an actual noodle but not that different) and it’s a great conveyance for your favorite flavors.

The star of this dish – for me – was the ricotta topping. It’s hard to feel like you are missing out when you are eating something so rich and creamy. And here’s the kicker. My daughter ate SQUASH and it was all because she loved the ricotta stuff so much. I gave her a tiny spoonful of this dish (I have a rule that you have to at least try everything once) and told her if she hated it she could make herself a sandwich. Normally she hates squash, so this is how I was expecting it to go down. But instead she went back, loaded up her bowl and ate it all. It was some sort of squashy miracle.

One note on cooking the squash: some people cook it whole, some cut it in half. It will cook faster if you cut it in half (in about 45 minutes or so), but wrestling these things into submission when they are raw is not always easy. I found it much easier to break this sucker down when it was cooked and tender, so I left mine whole.

Spaghetti Squash Gratin

Spaghetti Squash Gratin

Spaghetti Squash Gratin
(from Recipe Sweet)

1 spaghetti squash

Sauce:
1 tbsp. olive oil
4 garlic cloves, thinly sliced or minced
1 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. crushed red pepper
1 (28 oz.) can whole tomatoes, drained and smooshed with your fingers or coarsely chopped (or you can use diced ones)
2 tsp. Italian seasoning
1/4 cup red wine
1/4 basil leaves, coarsely chopped or torn

Gratin Topping:
1 (15 oz.) container part-skim ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. salt

Preheat oven to 400˚. Poke your squash with a fork or knife a few times and place in the oven whole (I put mine on a pan just in case it leaked some juices). Roast for 1 – 1 1/2 hours until tender. Let it cool just a bit so you can handle it. (You can do this the day before or earlier in the day if time is an issue).

Slice it in half, scoop out the seeds in the middle (discard the seeds), and then using a fork, comb through the squash, creating “spaghetti” strands. Place these in the bottom of your baking dish. Drizzle with just a bit of olive oil and sprinkle with a pinch of salt. Toss a bit with your fingers to combine.

Looks like spaghetti!

Looks like spaghetti!

In a saucepan, heat 1 tbsp. of olive oil. Add garlic and crushed red pepper.  Cook and stir for a minute. Add tomatoes, salt & pepper, Italian seasoning and wine. Bring to a boil and then turn down to a simmer for 15 minutes. Pour over the top of the squash and spread out so all of the squash is covered.

Smother anything in this sauce and it will be good.

Smother anything in this sauce and it will be good.

In a small bowl, combine ricotta, parmesan and seasonings.  Carefully spread ricotta mixture over the top of the red sauce.

Ready to cook!

Ready to cook!

Bake at 400˚ for 40-45 minutes, until lightly browned. Dig in!

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Creamy Orzo Pilaf

I like rice pilaf.  It goes with anything. I’ve always thought “pilaf” was just a fancy way of saying rice with stuff in it to make it more interesting. Some rice pilaf (particularly the kind you get in a box) comes with not-rice that looks like rice, but it’s actually a noodle! And that lovely stuff is orzo. It is always my favorite part.  So I figured I would make my rice pilaf with orzo instead. And to get really decadent, I finished it with a little cream just to make it a little more saucy.  The result? A cross between pilaf and alfredo, with some fresh veggies and herbs thrown in for brightness.

I threw this together as a quick side dish the other night, but we all liked it so much, next time I’m going to add some grilled chicken or shrimp to it and call it dinner!

Creamy Orzo

Creamy Orzo Pilaf

Creamy Orzo Pilaf

1 cup dry orzo
1-2 tomatoes, diced
Small handful of basil, chopped
Small handful of fresh parsley, chopped
1 tbsp. olive oil
1/4-1/2 cup whipping cream
Salt & pepper to taste
1/4 cup parmesan

Cook orzo according to package directions (usually 8-10 minutes, until tender). Drain well and add to a bowl with all other ingredients (start with 1/4 cup of cream and add more if you want it more saucy).  Mix well and serve hot or cold.

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Chili Roasted Pineapple Fries

Some recipes are barely recipes.  They are more about me needing something to go with something, and well, I have this pineapple…

This dish defies any predetermined meal placement.  I served this with a side of BBQ chicken, but it would be just as good with a scoop of ice cream for dessert, or alongside a couple of scrambled eggs for breakfast.

One of my favorite Mexican restaurants is this little place in my home town, run by a Mexican lady who is always singing.  Last time I ate there, she gave me a couple of little tins of spices that she’s planning to start selling. I scored ground cinnamon and this wonderful ground chipotle pepper.  I’ve been putting it on everything!  You may think peppers and pineapples don’t go together, but you’d be wrong!  The kick from the peppers and the sticky sweet touch of honey is the perfect combo.

Chili Roasted Pineapple

Chili Roasted Pineapple

Chili Roasted Pineapple Fries

Fresh Pineapple
Honey
Ground chipotle pepper (or any ground chili/red pepper powder)

Preheat oven to 400˚. Slice pineapple up into whatever shapes you like.  Cover a baking sheet with foil and spray with cooking spray. Lightly brush tops of pineapple with honey and sprinkle with ground chili pepper.

Cut into whatever shapes you like.  I prefer little stick shapes.  When I cook these on the grill, I do big sticks, the height of the whole pineapple.  Or you can do skewers of chunks if you prefer.

Cut into whatever shapes you like. I prefer little stick (french fry) shapes. 

Roast for 10-15 minutes, until just starting to turn brown. If you prefer grilling to roasting, these are perfect on the grill!

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Pizza Stuffed Peppers

I came across these giant red bell peppers the other day and they were so pretty (and so on sale!) that I just had to buy them.  And with so many spring colds going around, this seemed like the perfect way to get an extra dose of vitamin C. Did you know red bell peppers have more vitamin C than oranges?

Since the peppers were such a nice shape and good size, stuffing them seemed like the thing to do.  But stuff with what?  As it happens I had all the makings for homemade pizza, except crust.  You know, sometimes things just fall into place.  Obviously a pizza filled pepper was the solution to all my problems.

Now when you’re making a stuffed pepper, you’re faced with two choices:  lop off the top and stuff them whole, or cut them in half and make boats.  Since my peppers were so tall I opted for boats. This has the added benefit of being able to pick it up and eat it like pizza if you so desire (and if you’re willing to wait a bit for it to cool).

These were delicious.  I’m not anti-crust myself, but if you’re searching for a more healthy, low-carb or gluten-free solution to pizza, give this a try!  Feel free to vary the pizza toppings to your liking. I am not listing quantities because really it depends on how big your peppers are and how many you want to eat.

Pizza Stuffed Peppers

Pizza Stuffed Peppers

Pizza Stuffed Peppers

3-4 large red bell peppers (or any color)
Red or yellow cherry tomatoes, halved
Handful of basil, coarsely chopped
Mushrooms
Mozzarella
Pepperoni (optional)
Salt & pepper
Dry or fresh oregano

Preheat oven to 400 degrees. Stuff peppers with veggies, pepperoni (if using) and cheese.  I went for random placement so I could have a bit of everything in each bite.  Don’t overfill or it will just melt everywhere.  Lightly sprinkle with salt & pepper & oregano.  Bake for 20 minutes or so, until cheese is melted and lightly browned on top.

Yum.  Pick it up to eat or slice it up and eat it with a fork.  Up to you.

Yum. Pick it up to eat or slice it up and eat it with a fork. Up to you.

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