Category Archives: Vegetarian

Lacto-ovo recipes contain eggs and/or milk.

Wednesday Wake Up: Fruit and Yogurt Parfait

fruit and yogurt parfait Kate from Scratch

As I lay quietly in the darkness, I hear echoed yelling in the distance.  I search my mind to find something. What I’m looking for, exactly, I’m not sure, but in my restless wandering I only know that I need to find it.  I am cheerfully summoned from my epic quest with a small hand gently poking the soft skin of my eyelid.   This has been my regular alarm clock for several years, now.

I open my eyes and smile as they land upon Max’s adorably mussed mop and flushed cheeks.  He says with a grin, “Hi Mom! It’s a new day!”   His eyes sparkle.  Surely such optimism is deliciously contagious.  I wonder how much longer that will last as he approaches the age of four in only a couple of weeks.  I want to box up his outlook and preserve it like a perfect sauce that I stumbled upon and might need in the future.  But, of course, some things are strictly for enjoying in the moment.

I can see the gray light of dawn peeking behind the curtains and for the first time in many months, I hear the chirping of birds outside our window.  It merges with my sleep induced hypnagogic reality.  My eyes strain to see the clock.  I really need to get my eyes checked.  I’m pretty sure I’ve squinted for the better part of my life.

It’s six o’ nine in the morning and I am now aware that I did not, in fact, save the world from evil marshmallow people; which may sound like a bunch of fluff, but in the moment was sincerely frightening and notorious.

fruit and yogurt parfait Kate from Scratch

I snap into action.

Hello Wednesday, let’s do this.

I adjust the heat and stifle the redundant arguments between Trey and Max. The battle of who has more strawberries, who ate more strawberries and who will receive more strawberries in the future are all prevalent points of their intense debate, naturally.

I need coffee.

I should wake Mike up soon.  He’s still pleasantly enjoying his slumber.  He’s always been blessed with the ability to tune out any amount of noise in the name of a few extra moments of sleep.  Initially I thought this was some sort of defense mechanism against the morning rush (or when they were little, 3 am feedings).  But when considering it’s been ten years without variation in his pattern, I suppose this has become a believably necessary portion of his morning routine.

Let’s make breakfast.

fruit and yogurt parfait with granola

We have things to do.

This is quick and easy and can be made in advance for a grab and go breakfast if stored in an appropriate grab and go container, of course.

Some fat-free greek yogurt (I prefer raspberry, but any flavor will do) cloaked over sliced berries and pineapple with a layer of low-fat granola both in the middle and sprinkled over the top for a bit of crunch. It’s a sweet and tangy breakfast treat that’s simple to make in minutes and provides more than ten grams of protein, with a bit of an immunity boost too.

 

Fruit and Yogurt Parfait

  • 5.3-6.0 ounces fat-free raspberry Greek yogurt (or any flavor that you prefer)
  • 1/2 cup sliced strawberries (any berry will work)
  • 1/3 cup sliced pineapple pieces
  • 1/4 cup + 2 tablespoons low-fat granola

1. Stir yogurt thoroughly.

2.  Layer ingredients: Fill cup with half the fruit and scoop yogurt over fruit.  Sprinkle 1/4 cup granola over the yogurt.  Top yogurt with remaining fruit and sprinkle remaining 2 tablespoons of granola over the top.

 

Posted in Breakfast, For Kids, Vegetarian | Tagged , , , , , , , , , , , , , , , | 2 Comments

Spring Rolls

spring rolls

Somebody needs to make some rules for April Fools’ Day.

Mom, wake up!  We’re super late!   …April Fools!

Mom I just remembered my book report is due today!  …April Fools!

Mom, Max scribbled all over my homework!  …April Fools!

Mom, Max has a permanent marker!  …April Fools!

Mom, I forgot my folder, can you run back and get it?  …April Fools!

And it continued.  (Ahhahhhaaaa.  No.)

The first one was good.

And ok, the second one was fine.  I can roll with it.  It’s all good.

However, getting pranked every three minutes really takes the zing out of it.   I think there’s some sort of cautionary tale about this subject.  Well, there should be.

I’m thinking that an affable revenge is appropriate in this scenario.  Is it completely wrong to want to exact a good-hearted revenge on a seven-year old in a healthy and informative way?  Well, I’m considering it nonetheless.  Perhaps, that is, if I can come up with something genuinely genius and hilarious over the next couple of hours. I’m open to suggestions.

We could always just team up to get Mike (aka Dad).  That’s always fun and sounds like a decent alternative.  But, yes, there should be a moderate amount of ground rules when it comes to pranking.  Like, one prank per person you encounter, so make it count.  That would be a good start.  I’m done ranting now.

So, about these spring rolls:  They’re healthy, fresh, light, gluten-free, vegan and delicious.  They’re easy to prepare and bursting with spring flavors.  They’re sweet and spicy and tangy and entirely more interesting than an average salad.  You can add whatever vegetables you like as long as they sauté up nicely without releasing too much water.  A quick sauté and a toss with the dressing, and they’re ready to be wrapped.  They’re the perfect bite for a spring lunch.

Spring Rolls

  • Makes about 8 spring rolls.
  • Prep Time: 10-20 minutes (depends how fast you can chop and roll efficiently).
  • Total Cook Time: 15 minutes.

Spring Roll Dressing

  • 1 small garlic clove, smashed peeled and minced
  • 1 spring onion, thinly sliced
  • 1 1/2 teaspoons freshly grated ginger root
  • 1/8 teaspoon ground sea salt
  • 1/8 teaspoon cayenne pepper, optional
  • 1 1/2 tablespoons safflower oil
  • 1/4 teaspoon light brown sugar
  • 1/4 teaspoon lemon or lime zest

Sautéed Mixed Vegetables

  • 12 ounces mixed crisp and crunchy vegetables cut into thin strips no thicker than the width of a pencil (peppers, carrots, asparagus, green beans, zucchini, edamame, green peas, broccoli, etc.)
  • 1/8 teaspoon ground sea salt
  • 2 tablespoons lemon or lime juice

Spring Rolls

  • rice paper spring roll wrappers
  • spring roll dressing
  • sautéed vegetables for Spring Rolls (above)
  • dark leafy greens, optional
  • bean sprouts, optional
  • wedge of lime and/or cilantro for garnish

Make Spring Roll Dressing: In a large nonstick sauté pan or wok over very low heat add garlic, onion, ginger, sea salt, cayenne and oil.  Heat over low until fragrant, or about seven to ten minutes.   remove from heat, add zest and brown sugar. Lightly whisk until combined and pour into a heat safe bowl, aside, to cool.

Make Sautéed Mixed Vegetables: Place same pan (no need to rinse or wash it) over high heat.  Add vegetables to very hot pan. Sauté until vegetables are tender crisp.  About three to seven minutes depending on thickness of vegetables. Remove from heat and add salt and lemon juice until cool.

Note: Add vegetables from most to least crisp to ensure even cooking and avoid any moisture from developing in the pan. If moisture develops due to overcrowding or overcooking, drain vegetables before tossing with dressing.

Make Spring Rolls: Toss spring roll dressing with sautéed vegetables, toss to evenly coat.  Both should be cooled.  Set in close proximity to work surface.  In a wide and shallow bowl of hot (but not too hot) water, drop in one spring roll wrapper for about 3-4 seconds.  Remove from water and place on plate.  Working quickly, add a small handful of dressed sautéed vegetables to center of wrapper.  Add greens and sprouts if desired.  Wrap top third over center filling.  Fold sides once inward toward filling and finish by holding filling and wrapping/rolling over remaining top third of wrapper.  Garnish with lime and/or cilantro if desired.

Note: it’s just like wrapping a burrito,  no need to complicate things.  Just be sure not to oversaturate the wrapper for easy rolling.  Great for a lunch on the go.

Posted in All, Lunch, Vegetarian | 6 Comments

Meatless Monday: Chickpea Salad with Citrus and Herbs

Warm-Chickpea-Salad-citrus-herb

We have had so many snow days this year that today is both the first and last day of our supposed “spring break”.   And, after a beautifully sunny near-sixty-degree weekend, this morning it was a lowly 26 degrees.  I went from biking sixty miles and cleaning out my closet with a smile while whistling, to not wanting to get out of bed this morning because the floor was too cold and the covers too warm.

Warm-Chickpea-Salad-citrus-herb-2

Only in March does this happen over the course of one week.

Ouch.  Spring break.  Sure!  I guess you could call it that.

So, as winter hangs on, kicking and screaming with its snowy tantrums, we all know this cold won’t last forever.

Time to lighten up the meals.  This is  tangy, fresh, light and very filling. It feeds anyone you can imagine with a special diet; vegans, dairy free, gluten-free, vegetarian and the rest.

In just a short eight weeks, I will be basking in the sultry warmth, chasing our boys with the water balloon launcher, err…   lounging at the pool in the near tropical sun while chilling my manicured toes under the gently flowing waterfall.

One can hope.

Warm-Chickpea-Salad-citrus-herb-3

Chickpea Salad with Citrus and Herbs

Toss with prepared vegetables and server over rice or quinoa to make a complete meal. Serves a large crowd, about 7-10 people. You may freeze leftovers or halve the recipe, if desired.  Time: 2-3 day soak (inactive).  1 hour for cooking beans.  15 minutes to prepare & finish.

  • 16 oz. dried chickpeas (1 pound bag)
  • water
  • 3-4 vegetarian vegetable bullion cubes
  • 2-3 tablespoons coconut oil: LouAna*
  • 1/2 a large onion, diced: Your favorite kind as long as it’s the size of a softball, otherwise use more than half.
  • 3/4 cup diced, drained roasted bell peppers
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon turmeric
  • 1 cup white wine
  • the zest of one lemon
  • the juice of two lemons
  • the juice of one large naval orange
  • 1/2  teaspoon freshly cracked black pepper, plus more to taste if desired
  • 1/2 teaspoon ground sea salt, plus more to taste if desired
  • 1/2 cup chopped fresh parsley and basil
  • 1 cup prepared vegetables or baby spinach (optional)
  • drizzle of organic honey, plus more to taste

*A sample of LouAna coconut oil was used to create this recipe.  I was pleased with the results.

  1. Sift through dried chickpeas removing odd bits; rinse chickpeas; place chickpeas into large air tight container.  Cover chickpeas with cold water.  Cover and place in refrigerator for 2-3 days.  Note: Any shorter soak time will require a longer cook time.
  2. In a large stockpot, add drained soaked chickpeas. Add fresh water 2 cups at a time until water covers chickpeas.  Add one bullion cube per 2 cups of water added to pot (about 3-4 cubes).
  3. Bring to boil, reduce heat to simmer, cover and allow to cook until chickpeas are tender but not mushy (about 45 minutes to 1 hour).
  4. Drain chickpeas reserving 1 cup simmering liquid with chickpeas and set aside.  Sprinkle lightly with salt and pepper, if desired.
  5. In a large sauté pan over medium high heat, add coconut oil and diced onion.  Simmer until translucent and fragrant.  Add diced roasted peppers,  crushed red pepper flakes, turmeric, white wine, lemon zest, lemon juice, orange juice black pepper and sea salt. Simmer gently together until wine is reduced, about fifteen minutes.
  6. Add chickpeas and toss together.
  7. In an extra-large salad or pasta sized serving bowl, pour in chickpea salad.  Toss with fresh herbs and prepared vegetables or baby spinach if desired. Drizzle with honey and add salt and pepper to taste if needed.
  8. Serve with rice or quinoa for a complete meal.

Notes on serving:  This makes a large (dinner party sized) portion.  If making for a smaller crowd, you may either halve the recipe or make the entire recipe and store leftovers in individual air tight containers in the freezer.  Keeps for up to three months in the freezer, depending on how much air and moisture is removed from freezer container.

Notes on brands: I use knorr vegetarian vegetable bullion cubes almost all the time and am always pleased with the results. You may use any brand of bullion cubes that require two cups of water per cube to make stock/broth, vary salt levels if you change the brand to taste.   I used Mezzetta jarred roasted peppers this time, if you prefer a different brand, you may use what you prefer.   I used yellowtail pinot grigio for the wine.

Posted in Basics, Dinner, Entertaining, For Kids, Lunch, Vegetarian | Tagged , , , , , , , , , , , , , , , , , | 5 Comments

Ten Tips for Perfect Blanching (and a recipe for Garlic Infused, Perfectly Blanched Asparagus with Orange Ginger Glaze)

 

perfectly blanched asparagus with garlic, ginger-8

We’re getting another ten inches of snow this weekend, however, it is technically almost spring.  And if you have even the slightest bit of luck, you might start to feel the weather warm up in the next couple of weeks (or months. But I’m optimistic, so just roll with it).

The markets will become flooded with sweet baby peas, green beans, baby broccoli florets, and of course, the Easter favorite and spring go-to of all households, asparagus spears.

Many people pride themselves on their marinades and dry rubs, their rich or perfectly balanced sauces, and they are, of course, all wonderful, I’m sure.  However there is one common cooking method that is sadly overlooked, often underestimated and unfortunately executed with little attention to detail and lackluster flare.  You’ve probably blanched and shocked vegetables in the past and not given it much thought, but it’s almost spring and we need to talk technique.  These vegetables should be given the respect they deserve.

Nobody puts spring green vegetables in the corner and I’m here to help.

Blanching and shocking is a simple, effective and delicious way to prepare these spring favorites.  However, it must be done properly or not at all, in my opinion.  If it’s not done properly you will be left with a quaggy, gray, disgusting, mush-like dish that someone said was once a vegetable and probably would benefit from a can of condensed soup poured on top of it.  Oh, yes, I did just say that.

This is not ok, people!

No main dish can make up for the fact that your vegetables are terrible (says the vegetarian).

Yes, I might be biased, but I feel it’s time we pay more attention to our vegetable dishes especially when they’ve just come back from the dead of the frozen winter ground for our consumption.  Fresh green beans and asparagus spears have a deliciously bitter-sweet and earthy flavor that should be enhanced, not smothered.  Smothering is so November through January.  Macaroni and cheese and sweet potato chili are now nearly a thing of our past.

It’s time to think about sweet pea soups that barely need cooking and lemon scented crispy green beans or grilled broccoli spears dusted with parmesan and sea salt.  These vegetables don’t need much help, they’re pretty much perfect the way they are with just a little help.

So here are some tips on how to perfectly blanch spring green vegetables.

1.  Salt the water!  If the water tastes like nothing, then your vegetables will taste (yup, you guessed it) like nothing.  The water should be as salty as the ocean.  The salt will be washed away in the ice bath so don’t under season your boiling water.  It is important.

2.  Add some flavor.  I add garlic cloves or some lemon slices and allow them to soften up in the simmering water before I add the vegetables. This infuses a gentle hint of flavor into the green vegetables without overpowering their natural and authentic flavor.

3.  Bring your water to a rapid rolling boil before adding the vegetables.  Adding the vegetables at any point in time before this, will not suffice.

4.  Stay there!   This particular category of vegetables can cook in less than thirty seconds, depending on the size and thickness of them.  Stay there and watch them turn bright spring green.  Remove them from the water with a large spider or colander and drop them directly into the ice bath.

5.  How to tell when they’re done?

a) For small vegetables like peas and green beans:  They will turn a very vivid shade of green.  At this point, remove one and taste it.  Are they too crunchy? Probably not, because they take about thirty seconds to cook.  So, unless it’s only been ten seconds, remove and shock.

b) If the vegetables are larger like asparagus or broccoli spears, stick a knife into the center of the vegetables when they change to bright green.  If the knife clings to the vegetable without budging, wait another minute.  If the knife slides easily through the vegetables,  then get them out of that water as soon as possible because they’re almost overcooked.

6. The vegetables will continue to cook until you shock them.  This is why I prefer to get them out of the boiling water when they’re still bright and crisp.  I can drain them and wait a minute and then shock them and they’re still perfect.  Overdone is not reversible, so it’s better to err on the side of caution with this method.

7.  Keep the vegetables in the ice water bath long enough for them to cool completely.  If they’re not cooled completely, they’re still cooking and will therefore become mushy soon after.

8.  The ice water shock bath should be equal parts ice and water and leave enough room in the bowl for the vegetables.  You don’t want things overflowing.

9.  If you plan to cook them with a sauce after blanching and shocking ( either in a baking dish or a stir fry, etc. ), then reduce the cooking time a bit.  They will finish cooking once combined with the sauce of your choosing.

10.  Taste.  This tip goes for every recipe and method in cooking.  Taste the water, taste the product at every stage of cooking so you know what direction you’re headed in with the dish.   An untasted dish of any kind, is most likely going to need a lot of help once you finally take that first bite.  You don’t want that bite to be had by everyone at the table.   That’s when people start grabbing the ketchup.  It’s not because they love ketchup. It’s because you didn’t taste.

If these tips are followed you will be enjoying brightly colored, tender but crisp earthy fresh spring greens. You’ll taste a nuance of the ocean and the brightness of lemons.  It should taste like spring.

perfectly blanched asparagus with garlic, ginger-2

Garlic Infused, Perfectly Blanched Asparagus with Orange Ginger Glaze

Serves 4 (with rice or noodles) as an entree.  Serves 6 as an appetizer or side dish.

NOTE: Please taste the salted water to make sure it is thoroughly flavored.  This recipe is for standard 1/2 inch asparagus spears.  If using baby asparagus, reduce cooking time by half (about one and a half minutes into the boiling water).  This recipe works with any green vegetable if you’re not a fan of asparagus.

Garlic-Infused and Perfectly-Blanched Asparagus

  • 5 cloves of garlic, whole and peeled
  • salt
  • 2 pounds asparagus, trimmed
  1. Fill a large metal bowl half way with equal parts ice and water. Set aside, near the stovetop.
  2. In a large saucepan with a fitted lid, fill three quarters of the way with salted water.  Cover and place over high heat until it starts to simmer.  Taste the blanching water to make sure it is thoroughly salted and add more if needed.
  3. Add garlic to the pot and allow to cook for about three minutes, or until garlic is fragrant and soft.
  4. When water boils rapidly, add asparagus to the water and allow to cook for three or four minutes, or until tender but crisp.
  5. Using a large spider, strainer or colander, remove asparagus and garlic from the boiling water and transfer to the ice water bath.  Stir until the asparagus is warm and the ice melts slightly.

Orange Ginger Glaze

  • 2 tablespoons butter
  • 1 teaspoon orange zest (+ more for garnish/color, optional)
  • 1/4 cup freshly squeezed orange juice (about the amount of juice from one large naval orange)
  • 1 tablespoon freshly grated ginger root
  • 2 tablespoons hoisin sauce
  •  a dash or two of sriracha (optional)
  • 2 pounds prepared vegetables*

*1  recipe for prepared “Garlic Infused, Perfectly Blanched Asparagus” (above)

In a large nonstick saucepan over high heat, add all ingredients.  Toss until hot and covered evenly.  Note: you may add a bit of water if needed to help coat the asparagus evenly.  You may double the ingredients if you prefer a more saucy dish. Remove whole garlic cloves before serving.

Serve with rice or noodles, garnish with zest

Posted in All, Basics, Dinner, Entertaining, For Kids, Lunch, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 5 Comments

Slow Cooker Tuscan Vegetable Soup

mediterranean-vegetable-soup-slow-cooker-5

This soup is packed with massive amounts of vegetables that can be varied to whatever you have on hand.  It’s meatless yet offers heat, tanginess, heartiness a bit of sweetness and a ton of balanced flavor. The recipe has only five directions, all of which are entirely simple.

Oh!  Did I mention it also feeds a small army, freezes phenomenally, doesn’t require turning on the stove and only uses one pot?

Yeah… It’s really that good.

Pair with grilled sandwiches of any variety or just a loaf of deliciously hearty and crusty bread, like this one.

Go ahead and act like you slaved away in the kitchen all day.  It’s the weekend.  Enjoy it.

Slow Cooker Tuscan Vegetable Soup

  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 6 yukon gold potatoes, peeled and chopped
  • 1 cup diced red onion (about 1-2 onions)
  • 1-2 carrots, peeled and chopped (about 1/2 cup)
  • 1 parsnip, peeled and chopped
  • 2 stalks celery, diced, (about 1/2 cup)
  • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
  • 1/2 teaspoon dried oregano
  • 1/4 cup red (or white) wine
  • 1 teaspoon Italian seasoning
  • 32 ounces vegetable broth (4 cups)
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 cup green beans, trimmed and chopped (frozen or fresh)
  • 1 cup cauliflower florets, chopped
  • 1 (15-ounce) can kidney or cannelini beans drained and rinsed
  • 2 cups chopped baby spinach leaves
  • parmigiano reggiano cheese rind (optional)
  • 1-2 cups additional liquid (stock, broth or water) for thinning, if desired
  • salt and pepper

What you’ll need: 6 quart slow cooker (or larger)

Directions:

  1. Turn slow cooker to high and add olive oil, garlic, potatoes, onions, carrots, parsnip, celery, thyme, oregano and Italian seasoning.
  2. Stir to combine, cover and allow to cook for 30 minutes.
  3. Turn slow cooker to low. Add all remaining ingredients except additional liquid.
  4. Stir.
  5. Cover and cook on low until all vegetable are fork tender, or at least four or five hours add additional liquid (water or stock) if desired.  Remove cheese rind before serving. Season to taste with salt and pepper.

Recommendation:  Allow to cool to warm before refrigerating overnight to enjoy the second day.  Once refrigerated overnight, the flavors blend together even more nicely than they do the first day.  Place slow cooker insert back into slow cooker and heat on low/warm until hot.

Note for storage: To extend the shelf life of the soup, do not put any tasting spoons back into the soup after tasting, this prevents bacteria from transferring into the pot and allows the soup to stay good in the refrigerator for up to four days.  Store any excess of leftovers in small air tight freezer-friendly containers.  Thaw frozen soup storage containers in refrigerator overnight or in microwave.

 

 

 

Posted in Basics, Dinner, Entertaining, For Kids, Lunch, Vegetarian | Tagged , , , , , , , , , , , , , , , , | 3 Comments

Meatleass Monday: Skinny Eggplant Parmigiana

 

This recipe was sent to us last week by a reader named Julie from New York who said we just had to try this method as a meatless Monday post.   We have tried baking breaded eggplant in the past, but it usually involved a lot of olive oil, regardless of whether it is baked or fried.  This method, can use as little as no oil whatsoever.   I did brush a bit on just because I couldn’t help myself, but generally, this recipe reduced the amount of oil significantly.  And for those of you really into cutting calories, the amount of cheese for the top can be reduced to your liking. You know, if you’re into that sort of thing.

Skinny-Eggplant-Parm

So for all of you with your diets and resolutions waning quickly, have no fear, skinny eggplant parmigiana is here to save the day.

 

Skinny Eggplant Parmigiana

 

  • 2 tablespoons olive oil (optional)
  • 2 large eggplant, about 2 pounds
  • 4 eggs, lightly beaten
  • 1-2 cups seasoned Italian breadcrumbs, for breading eggplant
  • 1/4 + 1/2 cup freshly grated Parmigiano-Reggiano
  • Salt and pepper
  • 2 cups your favorite tomato sauce
  • 1 cup fresh ricotta
  • Sliced fresh mozzarella, for top
  • A handful of basil and parsley, chopped for garnish
Preheat the oven to 450 degrees F.Line baking sheets with parchment paper and drizzle a small amount of oil over parchment.
partially peel eggplant, if desired.  Set up your breading station:  Place 3 cracked eggs in one container, reserving the other for the ricotta mixture.  Combine breadcrumbs and 1/4 cup parmigiano reggiano in another container.  Slice each eggplant into 1/2 an inch thick slices. Lightly season the sliced eggplant with salt and pepper, dip into the egg mixture and then coat with the breadcrumb mixture.  Place the sliced eggplant on the prepared sheet. Bake the eggplant at 450 degrees F until the slices begin turning golden brown.  Remove baked eggplant from the oven.  Place cooked eggplant on a plate to cool.
Mix together the reserved egg and the ricotta.
Bring oven temperature down to 350 degrees F.
In an 8 by 12-inch baking pan, spoon tomato sauce over the bottom in a thin layer.  Place eggplant over tomato sauce.  Spoon ricotta mixture over the eggplant layer and top with another layer of eggplant.  Top that with an extra layer of sauce and continue to layer this way until you reach the top of the dish.   Place remaining parmigiano-reggiano and sliced fresh mozzarella over the top of the layers and place on a baking pan (to prevent spill over from hitting the bottom of your oven just in case) in oven to cook until hot, golden and bubbling, about 20 minutes. Top with fresh basil and parsley.
Posted in Dinner, Entertaining, For Kids, Vegetarian | Tagged , , , , , , , , , , | 3 Comments

Ten Awesome Game Day Recipes

The Super Bowl is coming soon and it’s practically right next door to us too.  Get excited.  This means that not only is traffic going to be an absolute freaking nightmare in our area (Fun!), but also that it is time to start planning your big game menu.

We have it all covered.

The second you take one look at these Super Bowl recipes you will be completely sold and doing whatever it is that’s required to get them into your mouth menu plan as quickly as possible.

Make food, drink beer, get rowdy.  It’s the Super Bowl.

   Jalapeno Popper Dip

jalapenopopperdipThis dip is so insanely addictive that it has been coined “jalapeno crack dip” in our home.  One bite and you will be hooked.

Chili

black bean chiliThis easy peasy one pot wonder is a staple for any game gathering and will stay hot all day in a slow cooker while you enjoy the game.

Add some extra heat just for me.

Whiskey Steak

Whiskey-Steak Yes I said whiskey and steak in the same sentence.  Meat and booze lovers rejoice!

Egg Rolls

vegetarian-egg-rollsThese egg rolls are surprisingly light and packed with vegetables and protein.

Pair with some Thai style chili sauce or traditional duck sauce (found in the international aisle of your regular grocery store).

You won’t be sorry.

Meatballs

meatballs Make mini ones for an appetizer or buffet and be sure to make meatball pockets if there’s anything leftover the next day.

There probably won’t be.

 Hot Baked Spinach and Artichoke Dip

Hot Baked Spinach and Artichoke Dip

Hot Baked Spinach and Artichoke Dip is green so it’s obviously good for you.  Yep, I’m rolling with that.

Deep Dish Pizza

http://katefromscratch.com/2013/03/23/cake-pan-pizza/

Click the photo, get the recipe and then let your imagination run wild with toppings.   This crust is built for it.  Don’t be shy.

Overstuffed Potatoes

overstuffed-potatoes-broccoli-cheddar-twice-baked-game-dayOverstuffed twice baked potatoes are meant to be over the top.  These are brimming with cheese and broccoli, but for the non vegetarians out there, go ahead …add bacon.  You know you want to.

Eggplant Rollatini

eggplant rollatini

Make the most delicious eggplant rollatini in the world.   The superbowl in in New Jersey this year.  Gotta represent.

OR

Southwest Style Veggie Wraps

Southwest Grilled Veggie Wrap

This one also works well for those of you grilling or tailgating.

Looking for more recipe ideas?  Kraft’s Game Day Pinboard is highly drool-worthy.  Check out the other Kraft boards to see some of my stuff there.  Feel free to spread the love.

Happy Game Day!

Posted in All, Basics, Breakfast, Dinner, Entertaining, For Kids, Lunch, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 7 Comments

Broccoli Cheese Soup

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This soup is rich and creamy and luscious.  It’s the perfect lunch on this frigid snow day and it’s easy to make, which is always a nice bonus.  Choose your favorite cheeses, add your favorite broth, perhaps a dash of sriracha and call it your own.  The broccoli is roasted and naturally that means I added Parmesan before roasting because the only thing that makes roasted broccoli better, is Parmesan.  I added some thyme, a bay leaf, some bullion and minced garlic along with copious amounts of black pepper to suit my taste.  I used a small array of sharp and mild easy melting cheeses (mostly cheddar to keep it classic with just a bit of provolone) to add a certain smooth tang that I love.   I topped it with some large homemade seasoned croutons made from this bread which I recommend since it added a nice crunchy contrast to the creamy soup, but of course that’s optional.  Adding some extra cheese on top would work as well.

Make it your own, finish up your Christmas shopping and stay warm out there.

Broccoli Cheese Soup

  • 4 heads broccoli, cut into 1-inch florets
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 stick (4 ounces) butter
  • 1 large onion, diced
  • 1/2 teaspoon dried thyme
  • 2 cloves of garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • 2 cubes vegetarian vegetable bullion (or chicken bullion if preferred)
  • 1 small bay leaf
  • Pinch nutmeg
  • 3 cups grated cheese (your choice)
  • water for thinning

Directions: Preheat the oven to 375 degrees F.   Remove broccoli florets, cut in half, drizzle with olive oil, sprinkle with salt and pepper and Parmesan cheese.  Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.  Meanwhile, melt the butter in a pot over medium-low heat. Add the onions garlic and thyme to the butter, cover pot loosely and allow to cook until onions are melted beyond soft but not yet caramelized.  Sprinkle flour over onions.  Stir briskly to combine and cook until the flour is absorbed and smells lightly toasted.   Whisk in the milk and half-and half and drop in the bullion cubes and bay leaf.  Add the nutmeg, then the broccoli, salt and black pepper to taste.  Cover the pot and cut the heat to low.  Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.  Add water to thin broth if needed until desired consistency is reached ( I added about 1 cup of water).  Taste and season with salt and pepper as needed.  Remove bay leaf and serve the soup as is.  Mash with a potato masher to break up the broccoli a bit,  if desired, or transfer to a blender in two batches and purée completely.

 

 

 

 

 

Adapted from The Pioneer Woman

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Meatless Monday: Rice and Bean Crunchy Tacos with Ginger Chile Salsa

We’re sitting under a layer of ice with all but a handful of things near us closed and cancelled for the day.  We’re forced into the terrible comfort of our own home;  made to lounge in our slippers in front of the fire for an extra day.

Oh, darn you, winter.

…or not.

 

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This weekend we did the bulk of our holiday decorating and shopping.  We got our tree up, the lights untangled, the hooks have been located and the Christmas music files have finally been unearthed.   Not too shabby for one weekend if I say so myself, now it’s time to take it easy.

 

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This fast and easy meatless Monday dish will warm anyone up.   This recipe is adapted from the April, 2013 issue of Bon Appetit Magazine.  And, by adapted, I mean I pretty much made their recipe and then put it in a taco.  Nothing too extravagant, obviously but it’s Monday, and this quick little addition made this dish go from officially kid loathed, to kid-loved by the simple little miracle of a taco shell.  I left the salsa separate since the kids are not fans of anything with flavor that’s spicy.

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The result was a very budget conscious, time efficient, gluten-free, vegan dish that is easily adaptable to hold your favorite garnishes and personal twists.  It was hailed as an official winner by three of the pickiest eaters I’ve ever known –otherwise known as my two boys and husband.

Rice and Bean Tacos with Ginger Chile Salsa

Adapted from: Bon Appetit, April 2013

  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped, divided
  • 1 cup brown rice
  • Kosher salt
  • 1/2 cup coarsely chopped fresh cilantro, divided (optional or you may substitute fresh parsley)
  • Freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 15-ounce cans black or red beans, rinsed (I used one can of each)
  • 1 cup low-sodium vegetable broth or water
  • 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
  • 1 garlic clove
  • 1 tablespoon chopped peeled ginger
  • 1 tablespoon finely grated lime zest
  • 1/4 cup fresh lime juice

In a medium saucepan over medium heat, heat one tablespoon of oil.  Add 1/4 of onion and cook until soft or about 5 minutes. Add rice and stir to coat in oil.  Add 2 cups water and season water to taste with salt.  Bring to a boil then reduce heat to low to simmer until rice is just tender, or about 40-50 minutes.

Remove saucepan from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Add cilantro if desired and season with salt and pepper.

While rice is cooking, preheat medium saucepan over medium heat and add oil and 2/3 of remaining onion. Cook onion until softened, or about five minutes.  Stir in coriander and cumin and allow to cook for one minute.  Add beans and broth; season with salt and pepper to taste.  Bring to a boil, reduce heat to simmer gently, occasionally mashing beans, until thickened, 8-10 minutes.

Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.  Crisp corn tortilla taco shells in oven until warm.  Gently fold rice and beans together.  Spoon salsa into bottom of taco shells and top with rice and beans.  Garnish with arugula and if desired, some cheese.

Serve with lime wedges.  Enjoy.

 

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The Best Classic Thanksgiving Cornbread

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I managed to fight off a cold and find the wire that connects from my camera to my laptop.  For this and so many things, I am thankful. While it may not sound like much of a challenge for most people to simply fight off a cold and find a wire (after looking for it for a week), I’m not most people.  I’d lose my head if it weren’t attached at times.   Then I wonder why and how my son manages to lose his shoes every single day….

“They mysteriously vanished again?!”

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The apple doesn’t fall far from the tree; sorry about that, kiddo.

My other son, however, knows where everything is at all times and it’s kind of freaky, quite frankly.   He’s only three years old.  He must get that from Mike as I am quite seeking challenged and not impressively knowledgable about where random things were last left.

Baking and eating the most delicious cornbread ever, however, is second nature for me, and thankfully simple.

cornbread-thanksgiving-holiday-kate-from-scratch-bestThis is the sweetest, moistest, most crumbly and delicious cornbread that has never failed anyone.

You can eat it directly from the pan with perhaps a drizzle of honey or a pat of butter or you can turn this into the most amazing stuffing that anyone has ever tasted.  You can bake this for a simple night in at home with your favorite chili recipe or serve it at Thanksgiving dinner.

I promise this will fulfill all of your cornbread needs as it has always done for me and for that I am very thankful.

Happy Thanksgiving!

 

The Best Classic Thanksgiving Cornbread

 

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons salt
  • 1/2 cup packed light brown sugar
  • 1 cup milk (or buttermilk)
  • 2 large eggs, beaten
  • 1 stick unsalted butter, melted

 

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, whisk together corn meal, flour, baking powder and salt.
  3. In a separate bowl whisk together sugar, milk, eggs and butter.
  4. Combine the wet and dry ingredients and fold until just combined.
  5. Pour cornbread batter into a well-greased eight inch skillet or pan and bake in preheated oven for 20-25 minutes, or until it springs back when gently pressed in the center (or inserted toothpick comes out clean from center).
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