Category Archives: Vegetarian

Rosemary Balsamic Dressing

Rosemary Balsamic Dressing

There’s rosemary, that’s for remembrance; pray you, love, remember. – William Shakespeare

Rosemary has been on my mind lately. Perhaps it’s Memorial Day that brought it up. Rosemary has long been associated with memory and improving memory and it has a wide range of uses, you can find more information here. There is a quite sadness around rosemary for me, she is so often associated with death that it’s hard to remember her role in other more festive occasions (such as weddings).

There is nothing sad about the taste of rosemary though. Its strong resinous flavor will wake you right up. It’s best to make this dressing a few hours or several days before use so that they herbs can infuse the vinegar and oil. The dressing also makes a great marinade and dip for bread. The salmon in the photo was marinated for about an hour before being grilled and it was awesome.

So, make this tasty dressing today to improve your memory and avoid the plague! Continue reading →

Eggs in a…with a Blanket

There are many names for this dish. So far I’ve heard Eggs in a Cradle, Egg in a Hole, Toad in a Hole (I don’t know where that comes from!), Eggs in a Basket, Hens in a Basket, and, “I didn’t know it had a name.” I think my introduction to this dish came from Moonstruck. Rose is in the kitchen making this when Loretta comes home from her first night with Ronny. I came across the recipe again in a kid’s cookbook, Fairy Tale Feasts: A Literary Cookbook for Young Readers and Eaters
. I couldn’t remember if I had ever had this dish, so of course I had to fix it right away. The idea of the blanket came from this book as well.

This recipe is simple and infinitely changeable. At its very core you need bread, eggs, and butter; from there you can add anything.

Cut a hole in the bread, butter each side and put in a preheated frying pan over medium heat. Break an egg into the hole (I break it into a small bowl and then pour, it’s easier). Flip the bread once the white is set (as you would with a fried egg).

101_4375 Continue reading →

Strawberry Asparagus Salad

Strawberry Asparagus Salad

Spring in a bowl, that’s what we got here. As a kid, asparagus season was met with dread. Maybe Mom should have tried serving it raw instead over cooked. I had no idea you could eat asparagus raw until I was an adult, well into my 30’s. Wasted time, I tell ya. Raw asparagus has a sweet gentle taste compared to its cooked form (of course, I like the cooked for now as well, as long as it’s not overcooked).

The dressing will work just fine if you only heat it enough to incorporate the honey. The picture shows it that way, I was too hungry to wait for it to reduce. It’s much better if you can reduce it some, but it’s tasty either way. Continue reading →

Butternut Squash Fondue/Soup

Butternut Squash FondueThis is an odd yet yummy recipe. Depending on the size of the squash you use (and its moisture content I’m betting) it’s either think, creamy soup or fondue. The first time I made it, it was a little too thick and cheesy to be soup. So I broke out the bread cubes and called it fondue. Since there is only so much fondue one person can eat by themselves I took it to work so that my guinea pigs coworkers could tell me what they thought. Everyone gave it the thumbs up and agreed that it should be a fondue instead of a soup.

The weather has taken a quick turn to winter again it seems and I had a squash hanging out on the counter asking when I was going to use it (food doesn’t talk to you? Hmm, you should have that looked into).

To be quite honest, I like this squashy fondue better than traditional fondue. Plus, you have the added benefit of the nutritional veggie base. You can keep it vegetarian by using vegetable broth and you can keep it low fat by using nonfat broth and Neufchatel cheese.

The hot sauce and paprika don’t make the dish hot or even spicy but they definitely add depth to the flavor, that something you can’t quite put your tongue on. It will still be good if you leave it out, they weren’t in the first version. Continue reading →

Salad Topper: Chive Blossoms

Chive BlossomHere’s something pretty to throw on your salad. Mid spring or early summer chives send up a woody stock that blossoms out into a lovely purple flower. Chives are part of the onion family and while their flavor is mild their blossoms are not. They seem to concentrate all their power into one fluffy flower! These are fairly hot. I usually throw them into a tossed green salad served with a creamy dressing like ranch. The dressing helps counteract the assertiveness of the chive blossom. You could certainly use them in other salads. You could also serve them on a crudite platter as is.

Toss the salad gently as chive blossoms can fall apart. They are compound flower, rather l a dandelion seed head and fall apart easily. Their color can range from crayon purple to lilac. I think mine need to

Chive Blossom Profile

be repotted and are blooming a bit lighter than usual this year.

Chives are an easy plant to grow. Give them a decent size pot, good soil, and a spot in the sun and they will be quite happy on your porch or balcony.

Have you used chive blossoms before? How did you use them? I’ve been considering battering and frying them. Has anyone had them that way?

 

Edamame Salad

Edamame SaladI fell off the salad wagon. Not only did I fall off the salad wagon, I fell of the vegetable wagon and the cooking wagon and I have the road rash to show for it.

Perhaps it’s getting used to the new job and hours, maybe it’s the allergies, maybe it’s because I actually did fall down and go scrape on the concrete and it still hurts like heck, or maybe it’s PMS. Maybe it’s all just excuses for why I have not only not felt like cooking but not firing up the computer to post. I’m not on the computer as much since I got my shiny new phone. I guess I am on the computer, probably much more, it’s just much smaller.

Whatever it is, here is my peace offering for being away. I fell in love with edamame (soy beans) at the sushi restaurant. Steamed edamame is an appetizer and snack in Japanese cuisine. The little bowl of fuzzy pods are cracked open and consumed in no time at our table. Once I knew what to do with them I bought a bag of frozen beans for at home. A quick boil and voila! Snack time. If I’m craving something salty I’ll use a couple dashes of soy sauce on them, soy on soy action. That is what gave me the idea for this salad dressing.

It’s really pretty simple and lovely and easy, which is exactly what one needs to crawl back on to the salad wagon. Continue reading →

Sesame Ginger Kale Salad

Sesame Ginger Kale SaladKale and I never used to get along. My first job was in a pizza parlor. Every morning we had to fill the salad display with ice and prepared salads. These displays were edged with large leaves of kale which we kept in a bucket with water when not on display. They smelled horrible. It wasn’t being kept in the water; they smelled horrible when they were freshly delivered. I often put the produce order away and they stunk right off the truck. I couldn’t imagine how people could eat the stuff. I knew they did, but it was smelly and the leaves were tuff and fibrous. It was even worse if you were hung over.

Twenty some years later a coworker offered me his salad that he wasn’t going to eat. Kale and I had met a few times at the store and farmer’s market but there had been no real introduction. This kale looked different and it didn’t seem to smell, but I wasn’t sure I wanted to go there. But this coworker had pretty good taste and the salad had sesame and ginger in it. You can sell me just about anything if it’s been coated in sesame and ginger. It was love at first bite and kale and I have been spending a lot of quality time together since. It’s even managed to introduce me to some of its other leafy friends like sorrel, mustard, and beet. A gate opened and suddenly there was a whole new leafy world available!

This is my ode to that life changing salad. Continue reading →

Strawberry & Spinach Salad

Strawberry & Spinach SaladLast week was one long week. The roofers showed up Monday for the new roof, I started a new job, and allergy season hit like Mohammad Ali. By Friday night I was all in. Good news showed up in my inbox from Denison Farm though, strawberry season has started! They’re a few weeks early, but I’ll take it! The first strawberries of the season were enough to draw my itchy, watery, exhausted rear out the door and down to the farmer’s market. I had planned on getting at least a half flat, but since they only had about a flat left by the time I made it down there. There was a line behind me, so I settled for a couple of pints. There will be more strawberries to come.

The first strawberries call for something simple, I’ve waited all year to taste fresh strawberries, I want to taste the strawberry. So I settled for a classic, which is all I could handle through allergy fog anyway. I used raw almonds, if you use salted almonds I would leave the salt out. Continue reading →

Broccoli Salad

Broccoli SaladRaw broccoli isn’t high on my list of favorites. To be totally honest, it’s not on my list of favorites, it’s in the okay section. It’s just so…fibrous. It takes forever to chew and takes over the taste of everything else. So for this salad I do one of the following:  defrost a bag of frozen broccoli and chop it, steam chopped fresh broccoli, or shred the broccoli. Shredded broccoli is my favorite but it takes the most work and clean up (drag out the mandolin, try not to maim myself using it, then clean the mandolin trying to get all the little bits of broccoli off of it). The picture is of defrosted and chopped broccoli.

This salad is supper yummy and filling. It has tons of crunch and the cranberries give it just the right amount of sweet. Poppy seed dressing (at least Annie’s brand) is pretty sweet as well. This is the only salad I use it with so far. The broccoli can take all that sweetness in stride and still be tasty broccoli. Continue reading →

Oatmeal Made with Juice

Oatmeal Made with JuiceI’ve been on an oatmeal kick lately. It could be that I discovered making it in the microwave. Three minutes and BAM! Done. It could also have something to do with the fact that I didn’t realize I had oatmeal and bought more, now I have lots of oatmeal.

This idea hit me while I was wondering what to do with the juice leftover from Not My Mom’s Fruit Salad. Why not replace the water with juice when I make my oatmeal?

Worked like a charm. I usually put more sugar than I like to admit in my oatmeal and I didn’t put any in when I used juice. The sweetness might have come from the dried pineapple as well. Topped with some lightly salted nuts it was totally yummy! Yep, salted nuts, they’ll help open the taste receptors in your mouth. They probably added to the seeming sweetness of this oatmeal.

I didn’t have a whole cup of juice, more like ¾, so I added water until I had a full cup. If you like cooked nuts, add them before cooking. I don’t, so I add them after. I used tropical juice, dried pineapple, and cashews, but I don’t see why any combination wouldn’t work. Continue reading →

Follow

Get every new post delivered to your Inbox.

Join 144 other followers