Tag Archives: onion

Roasted Turnip and Sweet Potato Pizza

Posted on June 28, 2012 | 6 comments

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Most of the recipes I come up with that are truly “my own” are straight out of my lack of want to go grocery shopping.  I hate, no loathe, the grocery store.  As a result of this…Roasted Turnip and Sweet Potato Pizza was born right from the contents of my pantry, fridge and deep freeze.

Ingredients:

  • store prepared or homemade hummus (I used Sabra, garlic flavor)
  • store prepared or homemade pizza dough (I used a ball of Trader Joe’s Whole Wheat dough from the freezer)
  • 1 large sweet potato, cut into thin discs (skin on or off, your choice)
  • 1 small red onion, sliced into rings
  • a handful of turnips, cut into thin discs (skin on or off, your choice)
  • goat cheese (unless you are vegan, then sub your fave non-diary cheese or go without)
  • extra virgin olive oil (about a glug’s worth from the bottle-we are very scientific here)
  • salt and pepper
  • flour for counter top to roll out your raw dough

Wash, cut up and roast veggies tossed with olive oil, either in a foil packet on the grill or in a 400 degree oven until they are tender.  In the photos, I took them out of their foil packet and put them right on the heat for the last minute or so to get a char.  They are high sugar content veggies, so do not leave them unattended [if you were to by chance do this…you just end up with potato chips, so win-win at least].  You could roast your veggies up to 3 days in advance and keep them in the fridge until you are ready to use.  I would do this if I were more organized…alas, I am not…so keep reading.

While your veggies roast away, roll out your dough blob to desired crust thickness and let rest until your veggies are off (I have a VERY small grill-large grill owners you can do both at the same time is space allows).  Brush crust on one side with some olive oil and put directly onto grill grate.  DO NOT MOVE the dough until you can see the grill lines developing on the underside, or you will tear your perfect crust-give it a peek after a minute or so to see where you are at.  This grated side is going to be your topping side.

Flip dough after it is firm yet not burned.  At this point you can apply your hummus to the first cooked side, scatter around your potatoes and onion then drop your goat cheese or cheese substitute on top, cover and allow for the cheese to melt.  When your cheese hits the melty stage, remove entire pizza.  Let cool a few minutes then slice it up.

I find hummus is an awesome base for pizza-I use it more than the traditional tomato-based sauces.  You can put just about any combination of toppings on this, sub what you like or what you have on hand, add fresh herbs to increase the wow value…if it were up to Mr. Wonderful we would make grilled pizzas every day.

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Posted in CSA, Dinner, Seasonal Ingredients, Vegan, Vegetarian

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Not Labor Intensive, Labor Day Chickpea Burgers

Posted on September 8, 2011 | Leave a comment

I get sick of always eating frozen veg burgers, while they are convenient, sometimes you just need something fresh.  This recipe gives you all the satisfaction of prepping burgers for the grill without the icky hamburger stuck under your nails at the end of the day.  I baked mine in the oven but you could just as easily grill these on a very hot grill…don’t mess with them too much or they will crumble apart.  Served on slider rolls, the kids didn’t miss the moo.  These would freeze nicely as well.

Chickpea Burgs

  • 2 1/2 cups canned garbanzos, drained and rinsed
  • 4 large eggs
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup chopped fresh cilantro
  • 1 onion, chopped
  • Grated zest of one large lemon
  • 1 cup micro sprouts, chopped (try broccoli, onion, or alfalfa sprouts – optional)
  • 1 cup toasted (whole-grain) bread crumbs
  • 1 tablespoon extra-virgin olive oil (or clarified butter)

Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture (this part is CRITICAL to your success). At this point, you should have a wet mixture that you can easily form into twelve 1 1/2-inch-thick patties.  Err on the side of moist here, you can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

What Adrienne did:  preheat oven to 375, put burgers onto a lightly greased, foil lined baking sheet, bake until firm turning once during cooking time so as to brown both sides of the burger.  Top with your fave burger accessories.  I ate mine with a squeeze of lemon, sprouts, tomato, and a dollop of ranch dressing.

Heidi Swanson’s directions: heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

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Makes 12 mini burgers.

Inspired by 101cookbooks Heidi Swanson

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Posted in BBQ, Dinner, Fall Food, Fridge Finds, Less is more, Make Ahead, Meat Substitutes, Recipes, Vegetarian

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Vegan Zucchini Pancakes

Posted on August 29, 2011 | 7 comments

Sometimes inspiration comes in the form of ‘payday isn’t for 2 more days, so use what you have in the fridge’.  This recipe comes from precisely that situation. Thank goodness Trillium Haven Farm CSA and Doorganics day was yesterday, so at least there were fresh veggies from which to create goodness.  The result is Vegan Zucchini Pancakes not to be confused with a prior post, Zucchini Fritters which are definitely NOT vegan (goat cheese).

Vegan Zucchini Pancakes

Cucumber Salad (topping)

  • 1 lb tomatoes
  • 2 small cucumbers
  • 1T balsamic vinegar
  • 2 tsp EVOO

Pancakes

  • 1 1/2 zucchini or summer squash, shredded
  • 1 medium, sweet yellow onion
  • 1/4-1/2 tsp salt (to taste…err on the side of less)
  • 3 cloves garlic, chopped
  • 1/2 C egg substitute
  • 1/8 tsp fresh ground nutmeg
  • 3 T flour
  • 2 T fresh basil, chiffonade
  • 2 T Parmesan cheese (if Vegetarian, do not include for Vegan)
Directions:
1.  To create the cucumber salad chop the tomatoes and cucumbers coarsely and top with EVOO and balsamic vinegar.  Set aside.
2.  Grate the zucchini and onion, roll up in paper towel or cheesecloth and squeeze until it is fairly dry.
3.  Combine the pressed zucchini and ionion with garlic, salt, basil, nutmeg, fake eggs, flour, salt and pepper.
4.  Heat oil in a heavy-bottomed skillet.  Pour 1/4 C of the batter into the oiled pan.  The batter will be lumpy.  Let the pancake completely brown on one side then flip to brown the other side.  Remove from the pan and place on paper towels.
5.  When you are ready to serve, top the pancakes with the cucumber salad and enjoy.

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Thanks to a reader for writing in that the original recipe for these pancakes were too salty!  I’ve changed the recipe to account for her feedback.  If you are putting these on a bun or in a flatbread, you will need additional salt, but if just eating as a pancake, please follow the change in added salt.  Thanks!

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Posted in Recipes, Salad, Seasonal Ingredients, Vegan, Vegetarian

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Doorganics Tacos

Posted on August 2, 2011 | 1 comment

Mike Hughes I salute you.

It’s a rare opportunity when you can shake the hand of the person who not only planted, but harvested and DELIVERED your fruit and/or veggies to, your, door.  I don’t want to ruin the fantasy I have playing in my head about him digging up my little french radishes, putting them in a cooled green bin and driving them over to me personally just to say hi…but he basically did just that.

I’m going to keep this short and sweet.  Doorganics delivered today, thus, these tacos were created from my bin.  Go online, hook up with Doorganics and be pleasantly surprised.  I was.

I give you Doorganics Tacos.

  • 1 tablespoon, vegetable oil
  • 2 cups fresh white or yellow corn kernels
  • 1 cup chopped white onion
  • 1 jalapeno pepper, diced
  • 1 bell pepper, diced ( I used purple)
  • 4 french radishes, finely diced
  • 4 green onions, green parts diced only
  • 3 cloves garlic, finely chopped
  • 1 large tomato, roughly chopped
  • 1 large zucchini, diced
  • 1 cup cooked black beans, rinsed and drained
  • 2 teaspoons fresh oregano leaves
  • 1/4 teaspoon freshly ground black pepper
  • 8 warm corn tortillas
  • 1/4 cup salsa
  • goat cheese or Daiya to taste

PREPARATION

  1. Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes, both peppers and cook 1 to 2 minutes, until warm-I like ’em crunchy still.  Add zucchini; cook until tender but not mush, 6-10 minutes; season with salt. Add corn, beans, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 tsp salsa, a few bits of radish, green onion and 1 tsp cheese.  This makes a TON more than 8 tacos worth.  I’m taking it to lunch tomorrow sans shells.

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Posted in Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian

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Clean Out the Fridge Sweet Potato Hash

Posted on April 18, 2011 | 2 comments

I consider it a personal challenge when I have a few stray veggies in the fridge and a container of eggs.  It’s not really a food emergency or worth going to the store unless I am out of half and half for the coffee.  With the eggs, I could make an omelet (how predictable), or I could bust out some spices and a piece of stale naan bread from the freezer and make the following:

Curried Sweet Potato Hash with Egg Over Easy and Grilled Naan

This is a toss it all together recipe, so I didn’t measure.  Do the best you can with what you have on hand.  In these photos:

  • 1 small onion diced
  • 1 jalapeno pepper diced
  • ½ green pepper diced
  • 1 handful edemame from the freezer
  • 1 medium sweet potato diced
  • 1 egg, over easy
  • 1 piece of Naan bread, grilled
  • 1 tsp hot curry powder
  • 1 tsp salt
  • 1 tsp black pepper

Dice up the veggies, approximately the same size.  In a sauté pan or whatever is clean frankly, spray a little oil and add the sweet potato dice first, it will take a little longer to cook, when that becomes a bit soft, add all the rest of the veggies.  Cook until just tender.  Sprinkle mixture with curry, pinch of salt and pinch of pepper.  While the hash is cooking, push to once side of the pan and fry the egg over easy.  Over an open flame or in the oven warm up the naan bread.  To assemble.  Naan on the bottom, hash, fried egg.

Feelin’ really crazy?  Butter your naan bread with peanut butter and slice up a banana on top of it before adding the hash and egg…this is called a Tickle.

For lunch this same day, I took the leftover hash, put it in a sauce pan, with a can of coconut milk, a can of water and some additional curry powder.  Soup.  🙂

Crazy for Cumin?  Try this one from Pinch my Salt, one of my fave food blogs.

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Posted in Leftovers, Recipes, Vegetarian

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Want some Kale with your Black Beluga Lentils?

Posted on April 1, 2011 | 6 comments

Perhaps you saw the title of this post and thought, WTF I don’t even know what Black Beluga Lentils ARE let alone why I would want Kale with THEM!  I know, I know, weirdo veggie Adrienne wants us to eat crazy stuff and be kind to things with faces…well, yes, but Kale is a powerful, versatile and sturdy vegetable.  It is often overlooked, mostly because the only interaction you ever have with it is under that crappy obligatory unripe melon slice, next to your steak and baked potato at the steakhouse.  Yep, that’s Kale and it’s delicious.

Kale seems a little dark and mysterious, a little scary, and so is the amount of times this woman says “super” in this Kale video.  Nonetheless, it’s a good primer-when you are done watching, come back for the soup recipe will ya?

Black Beluga Lentil Soup

Adapted from Heidi Swanson’s Lively Lentil Soup at 101cookbooks.com

  • 2 C black beluga lentils (or green French lentils), picked over and rinsed
  • 2 C great northern beans, cooked
  • 2 medium carrots, peeled and chopped
  • 2 T chipotle en adobo sauce (from the can)
  • 2T cumin
  • 2T smoked paprika
  • 2 tsp pepper, ground
  • 2 tsp crushed red pepper flakes
  • 1T extra virgin olive oil
  • 1 large onion, chopped
  • 1 tsp fine-grain sea salt
  • 1 28-ounce can crushed tomatoes
  • 2 C water
  • 3 C of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

Saffron Yogurt

  • a pinch of saffron (30-40 threads)
  • 1 T boiling water
  • two pinches of salt
  • 1/2 C 2% Greek Yogurt

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion, carrot, and spices and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, cooked beans, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt.

This soup hurts so GOOD!!  It has a little kick to it, but the saffron yogurt is cooling.  To make less spicy, just put in less of the hot stuff up there silly!  I of course added Frank’s Red Hot to this before I served it.

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Posted in Recipes, Seasonal Ingredients, Soup, Vegetarian

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