Tag Archives: food network

Fancy Nancy Visits: Pad Thai Salad with Peanut-Lime Dragon Dressing

Posted on January 12, 2011 | 1 comment

I used to live with a good friend of mine, JT or “Fancy Nancy” (it’s a long story).    We shared living space, dog duties, a desire to cook dinners in nearly every night, good olive oil, and obsessive relationships with size 9 pumps, Glamour Magazine and beauty products.  Yeah, I miss her a lot.  I’ve lived in my new place for a while now and it was time for her to see the house, and for Walter the Wonderdog and her dog Max to have some play time.

What girl isn’t watching her weight?  I mean, even the super skinny ones that I want to force-feed veggie burgers to, are watching their weight.  I hate those girls, I have never and will never be what one might label as skinny (and I never want to be skinny-I, like Fergie, like my lovely lady lumps).   I digress…my fave veg cookbook author Isa Chandra (Moskowitz) just released a “fast and filling, low fat” vegan cookbook called Appetite for Reduction (hat tip to Axl Rose) and it is totally FAB.  There isn’t a single recipe that I don’t want to try, honestly.  So, I randomly opened the book to the salad section and tried this one:  Pad Thai Salad with Peanut-Lime Dragon Dressing.  Ohhhhh, ahhhhh.  I know, right?!  I particularly LOVE this cookbook because, I sometimes am not really satisfied with 1 C of anything…so if you eat 2 C of something in this book, you aren’t really gonna pay the piper in terms of calories.  It’s still lower than an entree eaten out.  Isa does a great job with nutritional content and zippy tastes from common ingredients.  I used a couple of recipes from the book to make this dish, Pad Thai Salad and Peanut-Lime Dragon Dressing.  All fast, and easy.  Enough talk, let’s eat.

Pad Thai Salad

  • 8 C chopped romaine lettuce
  • 4 C bean sprouts
  • 1 small red onion, sliced thinly
  • 1 medium-sized carrot, peeled and grated
  • 1 recipe Peanut-Lime Dragon Dressing *
  • 1/4 C roasted peanuts
  • 1/2 C lightly packed fresh cilantro
  • lime wedges for serving

In a large mixing bowl, toss together the lettuce, sprouts, red onion, and carrot.  Add the dressing and toss to coat.  Distribute the salad among four bowls.  There will most likely be dressing left over as it is fairly thin.  Distribute the dressing among the bowls.  Garnish with roasted peanuts, cilantro, and serve with lime wedges.

Peanut-Lime Dragon Dressing

  • 1/2 C roasted peanuts
  • 2 T chopped shallot
  • 1/4 C squeezed lime juice
  • 1/2 C water
  • 2 T agave nectar
  • 2 T soy sauce
  • 1 tsp Sriracha

Pulse 2 T of the peanuts and all of the shallot in the food processor, just to chop everything up.  Add the lime juice, water, agave, soy sauce, and Sriracha, and blend until smooth.  Use a rubber spatula to scrape down the sides a few times.  Now add the remaining 2 T of peanuts and pulse for a bit.  These shouldn’t be blended smooth, just chopped up small.  The dressing will be thin.  Adjust the seasonings to your liking.  Keep refrigerated in a tightly sealed container until ready to use, up to 5 days.

In this photo you will see Red Thai Tofu as well, but we will save that recipe for another day.

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Christmas Day with The Wonderfuls

Posted on December 31, 2010 | 2 comments

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On the veggie menu:

  • Cranberry Crostini
  • Apricot Crostini
  • TLT Open Faced Baby Sammies
  • Sweet Potato Chipotle Gratin/Casserole
  • Brussels Sprouts with Cranberries
  • Chocolate Mallow Fondue with Dippers

Cranberry and Apricot crostini are this simple:  toast a French baguette, slather a little goat cheese on it, top with dried fruit and honey if you so desire.  For the cranberry crostini, I used cinnamon/cranberry goat cheese, topped with whole dried cranberries, and for the apricot crostini, I used honey goat cheese, topped with chopped apricots and lavender honey drizzle.

The TLT sammy recipe was adapted from Heidi over at 101cookbooks.com.

Ingredients

  • 2 ripe avocados
  • 2 pints tomatoes
  • 2 packages fakin’ bacon tempeh
  • 1 clamshell mixed baby lettuce leaves
  • 1 small package regular plain goat cheese
  • 1 French baguette, sliced and toasted
  • Juice of 2 limes
  • EVOO

The night before, preheat the oven to 400, toss the tomatoes with EVOO and roast until sweet and caramelized.  Save these for the next day in the fridge.  Day of, mash the avocado with the lime juice to make a make-shift-guac, this will go on the crostini at assembly.  Prep the fakin’ bacon per the package instructions.  To cook a bunch of it at a time, I cut the strips in half, put on a baking sheet and tossed into the oven for a few minutes until warm and crispy.  Next, assembly is easy:  take a crostini, top with a schmear of goat cheese, lettuce, avocado numminess, fakin’ bacon, and tomatoes.  Or whatever order your OCD compells you to assemble this tasty bite.

So as not to lull you into submission or boredom with the length of this post here are the other recipes I made.

Smokey Chili Scalloped Sweet Potatoes

Roasted Brussels Sprouts with Cranberry Brown Butter

Chocolate Marshmallow Creme Fondue (use the creme so it’s veg friendly, sans gelatin)

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Posted in Less is more, Make Ahead, Recipes, Seasonal Ingredients

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Stuff An Acorn Squash, Not A Turkey

Posted on November 24, 2010 | Leave a comment

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I launched this mini “save the turkey” campaign via my Facebook page last week wherein I actually paid $20.00 to adopt a turkey, which equates to sponsoring a month of food for the poor little guy to offset what he might have sold for at the market to become someone’s dinner Thursday (yikes take a breath!).  This brought on the usual slew of “what are you gonna eat for dinner if not a turkey?” commentary from people who think that vegetarians/vegans only eat lettuce.  Oh, and for this behavior, I was basically called a Communist by one of my Republican friends.  A Communist, really?  Huh.

While Mr. Wonderful and I basked in the yum that is Chipotle tonight, chasing a Costco expedition high that ended with the purchase of more wine, cheese and bread than two people should even contemplate purchasing, we discussed what parts of Thanksgiving we liked best and it was hand’s down:  sides and desserts. Mr. Wonderful maintains that basically you eat like 2 pieces of dry turkey out of obligation and then head right for the stuffing, cranberry chutney, potatoes and gravy, green bean casserole, 7-layer salad, sweet potatoes and dinner rolls.  I don’t disagree.  As long as I can remember I headed right for the scalloped potatoes, the spinach gratin, sweet potato casserole, corn pudding, and of course, the homemade yeast rolls.  Top it off with a little pumpkin pie, and…oh, I forgot to mention the endless precursors to Thanksgiving dinner, where you stuff yourself before you stuff yourself with as many gherkins that will fit in your mouth at once, black olives you wear on the tips of your fingers and nibble off that taste like the tin can they fell out of, little cubes of cheddar “fancy” cheese where the serving size is a fist-full, along with all you can eat Wheat Thins and Triscuits, I mean, seriously, this is Americana at it’s finest.  Who needs a turkey? Not us.  Oh, and keep those little wieners in bbq sauce to yourself too. Sick.  Sick.

Here is my “main dish” for Thanksgiving, it mixes a few of my fave sides all into one delish, not to mention beautiful dish.  Give it a try, I bet you will serve more of this than that Turkey Lurkey.  I have yet to go home with leftovers.  Consequently, if you do have leftovers, you can wrap these individual portions in plastic wrap and freeze for up to 2 weeks, defrost in fridge and warm back up in the oven to rehash their goodness when you need a quick bite to eat, post food coma day.

Quinoa and Wild Rice Stuffed Acorn Squash
  • 6 small acorn squash, halved and seeds removed
  • 6 cups water
  • 1 cup uncooked wild rice (), rinsed
  • 1 cup uncooked quinoa, rinsed
  • 2 tsp EVOO, optional
  • 4 green onions (white and pale green parts), chopped
  • 1/2 cup chopped celery
  • 1/3 cup chopped granny smith apple tossed in a bit of lemon juice to keep from browning
  • 1 T fresh sage
  • 1/2 cup dried cranberries
  • 1/4 cup golden raisins
  • 1/3 cup dried apricots, chopped
  • 1/2 cup chopped and toasted pecans, walnuts, or hazelnuts
  • 1/2 to 3/4 cup fresh-squeezed tangerine or blood orange juice
  • Salt to taste
  1. Preheat oven to 350°F. Arrange squash halves cut side down in baking dish or roasting pan. Bake until tender, 25 to 30 minutes.
  2. Meanwhile, make filling. In large saucepan, bring 4 cups water to boil. Add wild rice and 1/2 teaspoon salt. Reduce heat, cover and simmer until rice is tender, about 40 minutes. Drain if necessary.
  3. In another large saucepan, bring remaining 2 cups of water to boil. Add quinoa. Reduce heat and simmer until water is absorbed and quinoa is tender, about 12 minutes.
  4. In large, deep skillet, heat oil over medium heat. Add green onions, celery, apples, and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add dried fruits and nuts and cook, stirring often, until heated through. Using a fork, fluff quinoa and wild rice, then add both to skillet. Add juice and mix until heated through. Season with salt.
  5. To serve, remove squash from oven and arrange on serving platter. Spoon filling into each squash cavity and serve.

More pics to come.  This recipe adapted from Vegetarian Times, 2007.

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Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients

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Tender Zucchini Fritters

Posted on September 26, 2010 | 3 comments

This recipe looks scary, but it’s well worth it.  I know it’s intimidating reading the laundry list of ingredients and taking the time to put it together but, it’s a small price to pay for summer in your mouth.  Yet another great way to use the Summer Zucchini in your crisper you are going to toss in another week anyway.

Dressing:

  • 1 cup mayonnaise
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon distilled white vinegar

Fritters:

  • 1 1/2 pounds medium zucchini (5 to 6), trimmed
  • 1 1/2 teaspoons coarse kosher salt, divided
  • 6 1/2 tablespoons all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup beer
  • 1 4-ounce package soft fresh goat cheese, coarsely crumbled, chilled (about 1 cup)
  • 1/3 cup (or more) extra-virgin olive oil
  • 3 1/2 cups (lightly packed) mâche (lamb’s lettuce; 2 to 3 ounces)

For dressing:
Blend all ingredients in processor until smooth, occasionally scraping down sides of bowl. Season dressing with salt and pepper. Transfer to small bowl. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.

For fritters:
Using large holes on box grater, coarsely grate zucchini into large colander. Sprinkle 1 teaspoon coarse salt over and toss to coat evenly. Place colander over large bowl. Let zucchini stand 30 minutes, tossing occasionally. Press on zucchini to release as much liquid as possible. Empty zucchini into kitchen towel. Roll up to enclose and squeeze dry.

Whisk flour, baking powder, 1/2 teaspoon pepper, and 1/2 teaspoon coarse salt in medium bowl to blend. Mix in beer. Scrape zucchini from towel into bowl; stir to coat evenly (batter will be thick). Mix in cheese.

Heat 1/3 cup oil in heavy large skillet over medium heat until very hot, about 2 minutes. Working in batches, drop batter into skillet by 1/4 cupfuls, flattening to 3-inch rounds. Sauté until brown and cooked through, 4 to 5 minutes per side. Transfer fritters to rimmed baking sheet. Repeat with remaining batter, adding more oil as needed. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 to 6 minutes.

Place mâche in large bowl. Toss with 2 to 3 tablespoons dressing. Place 2 fritters on each of 6 plates. Top with mound of mâche salad. Serve fritters, passing remaining dressing alongside.

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My Friends Cook Too! Anne P., Guest Post

Posted on September 9, 2010 | 1 comment

I get really excited when my friends make veg friendly food.  Fall is a great time for soup, and what is cheaper right now than winter squash?  Not much, so stock up and keep it in a cool dry place, it will last through the winter.  Or, as Anne mentions below, cut it open, place face down on a cookie sheet, pop into the oven at about 350 degrees until soft, scoop out the flesh (sans seeds-save those to plant in the summer next year), drop it into a freezer bag and you have most of the work done and in your freezer for pies, soups, muffins, breads etc all winter.  Great idea Anne.

Squash Soup a la Anne

Anne Porter-I got the original recipe off the Food Network website. It’s an Alton Brown recipe, but I have altered it quite a bit.

It called for butternut squash, but I used a blend of acorn and carnival squash in the batch, I have used butternut in the past.

  • 6 cups of prepared squash
  • 2 cans of fat free vegetarian vegetable broth
  • 2 T. Splenda brown sugar
  • 1 tsp. minced ginger
  • 1 can lite coconut milk (used Thai Kitchen brand)

Directions:  In a large stock pot combine squash, broth, brown sugar and ginger. Simmer and then puree with immersion blender (or in your blender, food processor, food mill). Stir in coconut milk and return to a low simmer. Season to taste w/salt, pepper and/or nutmeg.

Approximately 8 – 1 cup servings at 115 calories per serving.

My squash was in the freezer from what I had frozen last fall, so it took me less than 20 minutes to make this, so it’s super easy and so tasty!

*I just made this soup tonight-with butternut from my garden!!!  To her base recipe I added:

  • 1/2 frozen banana (out with the brown sugar)
  • 1 medium onion, saute’ with garlic
  • 4 cloves of garlic, saute’ with onion
  • 1 can garbanzo beans
  • 1 & 1/2 tsp hot curry
  • 1 tsp sweet curry
  • 1 T Frank’s Red Hot
  • 1/2 C fat free half and half

Instead of blending the whole thing, I blended 1/2 and left the other half chunky. I like texture in my soup.  It was delish served with Nantucket Baking Company Sourdough Bread.

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Posted in Fall Food, Michigan, Recipes, Seasonal Ingredients, Soup

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Ten Pounds Of Blueberries, Is About Seven Too Many

Posted on August 10, 2010 | 1 comment

First, I need a stand alone freezer.  If anyone has one in good working order for cheap or even free, please contact me at once.  Yes, I’m checking Craig’s List.

Sometimes being a vegetarian leads you to a little bit of panic in the summer when you remember that you basically survive the winter on frozen fruits you stuffed away yourself in June/July/August, squash, squash, potatoes and more squash.  You can see the dilemma.  No variety for FRESH foods here in the midwest in say, February.  I’m a master at creating nothing from squash, but even I get desperate and get into the pizza cunundrum every so often if I don’t have enough frozen goods squirreled away.  So, on Saturday, I was convinced that what was necessary to make it through winter, was ten (10) pounds of blueberries – Mr. Wonderful doesn’t even think this is crazy, yet-he’s a delight isn’t he?!  So the first thing I bake, is Ina Garten’s Blueberry Coffee Cake Muffins to keep Mr. Wonderful from hating which will be, seven (7) pounds of frozen blueberries packed in convenient 2 c serving sizes in quart bags, blocking the way of 1) the ice packs for the beer cooler and 2) the skinny cow ice cream bars.  Blueberry pancakes anyone?

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