Tag Archives: vegetarian

Jan25

Sweet and Tangy Cole Slaw

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I use this cole slaw as a side dish or as a topping for sandwiches or tacos. I like my slaw to be pretty tangy, but you can reduce the vinegar to mayo ratio if you prefer a creamier slaw. The sweetness mainly comes from the carrots, so you can adjust this as well if you want a spicier/more onion-y slaw.

Sweet and Tangy Cole Slaw

1/2 head cabbage, shredded
4 small carrots, peeled and shredded
3 green onions, sliced
1 jalapeno, halved longways and thinly sliced
1/2 c cilantro, roughly chopped
1/4 c mayo
1/4 c apple cider vinegar
kosher salt
black pepper

Put the vegetables in a large bowl.

Combine the mayo, vinegar, salt, and black pepper in a small bowl.

Add the dressing to the vegetables. Taste and adjust seasoning as necessary.

Jan23

English pancakes (crepes)

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My mom is from Liverpool, England, and she used to make us crepes all the time growing up. She called them “English pancakes,” and we’d eat them with lemon and sugar.

She’s out of town right now, so I could not get the recipe from her. Instead, I used a basic one from allrecipes.com. The recipe does not say that you have to refrigerate the batter before making the crepes, but my mom would always chill her batter for a thinner consistency.

Crepes
Adapted from allrecipes.com

2 eggs
1/2 c milk
1/2 c water
1/4 tsp salt
1 c flour
2 T butter, melted, plus extra for greasing the skillet

For filling, you can use any of the following: Granulated sugar, lemon wedges, sliced apples, fruit preserves, sugar, Nutella, berries

Whisk together the eggs, milk, and water. Add the salt and flour, and stir until the batter is smooth. Stir in the melted butter.

(Optional) Chill for 30 minutes or more.

To cook, heat a skillet over medium high heat and grease with butter. Pour 1/4 c of batter into the skillet, and swirl it around so that the it coats the pan. When the bottom is golden and it can be removed from the bottom of the pan easily, flip the crepe and cook the other side.

Fill the crepes with the filling of your choice and roll loosely to serve.

Jan20

Emmentaler stuffed mushrooms

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Stuffed mushrooms are really easy to make, and you can stuff them with almost anything you have on hand. They are definitely one of my go-to hors d’oeuvres. This version is vegetarian, but I often incorporate sausage or bacon.

Emmentaler Stuffed Mushrooms

15 large button or crimini mushrooms
1 T butter
1 T olive oil
2 cloves of garlic, minced
1/2 tsp dried thyme
kosher salt
black pepper
1 egg
1/3 c bread crumbs
1/4 c parsley, finely chopped
1/2 c grated emmentaler
1/4 c red wine (optional)

1. Preheat the oven to 350 degrees F.
2. Remove the stems from the mushrooms and chop the stems pretty finely.
3. Heat a small skillet over medium heat with the butter and olive oil. Add the garlic and mushrooms, and saute until the mushrooms are soft. Season with thyme, salt, and pepper, then pour the red wine in and allow it to reduce.
4. While the mushroom stems are cooking, add the egg, bread crumbs, parsley, and emmentaler to a small mixing bowl.
5. Allow the mushroom stems to cool. Once they are room temperature, add them to the bowl with the bread crumbs and egg. Stir everything to combine.

6. Put a spoon of filling into each mushroom cap. Rest them face up on a baking sheet, and bake for 25 minutes or until the mushrooms have released a little bit of liquid and the filling is golden brown.

If you are going to take these somewhere, they are good room temperature as well.

Jan19

Purple brussel sprouts!

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Aren’t these gorgeous? We found them at the farmer’s market.

After rinsing them, I cut a little bit more of the ends of than I normally would. This encourages some of the outer leaves to fall off, which get crispy and delicious in the oven.  I just tossed them with olive oil, black pepper, and kosher salt, then roasted them in a 400 degree F oven for 35 minutes. They were salty and delicious!  And no, I couldn’t taste any difference between the purple ones and the green ones.

Jan12

Slow-roasted tomato soup

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I never liked tomato soup until this past year, and it is all thanks to this recipe.  The roasting of the tomatoes makes a huge difference to me!  This soup is light, savory, and perfect for dipping either toasted, buttered slices of baguette, or a grilled cheese sandwich.

Roasted Tomato Soup
Adapted from Melissa D’Arabian

8 roma tomatoes, cut in half lengthwise, or quarters if they are really big
3 cloves garlic, unpeeled
2 T olive oil
1 T butter
1/2 onion, diced
2 c. chicken or vegetable stock
1 tsp. dried herbs de provence
1 T fresh tarragon

1. Preheat oven to 275 degrees F. Line a cookie sheet with aluminum foil, then drizzle a little bit of olive oil on the foil.
2. Place the tomatoes cut side down on the cookie sheet. Drizzle a little bit more olive oil over them, and toss the tomatoes around in the oil. Add the cloves of garlic to the cookie sheet, and season the entire sheet liberally with salt and pepper.


3. After an hour, take the tomatoes out of the oven and flip them over. The skins should be blistering, so that you can easily peel them. (If not you can peel the skins later.)


4. Put the tomatoes back in the oven for another 30 minutes.
5. While the tomatoes finish roasting, saute the onion in butter over medium low heat. When they are soft, add the herbs de provence and tarragon, and saute for another minute. Add the stock and bring to a simmer. Simmer for 15 minutes.
6. Allow both the tomatoes and the stock to cook a little bit before handling. Peel the roasted garlic. Puree the stock, tomatoes, and garlic in a blender. When blending hot liquids, remember to remove the plastic stopper in the middle of the blender top, and cover with a dish towel instead. (If you close the blender normally, the steam will build up in the blender the top will pop off.)
7. Pour the soup back into the pot, and heat over medium low heat.

Serve with buttered bread or toast.