Posts tagged vegetarian

Meatless Strata redone from OUR garden

2 cups of torn/semi dried bread pieces
Swiss Chard – cleaned, stems removed, chopped into bite size pieces (about 10 oz)
bok choy – cleaned, chopped into bite size pieces (including stems if you’d like) (about 10 oz)
8 oz of cheese – your choice (we used mozzarella)
4 beaten eggs
1 ¾ cup milk – we used fat free milk
½ cup sour cream – again we used fat free
1 chopped onion
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

Strata Ingredients

 

 

 

 

 

 

 

 

 

1. place 1 cup of the torn torn bread in a 2 qt baking dish (we are using an 8×8 square baking dish)
2. saute onions until caramelized to your liking, add in swiss chard and bok choy and continue cooking for 4 minutes – make sure to stir often

Strata

Strata

3. allow the veggies to cool to the touch
4. top the bread with 1/2 of your cheese and cooled, cooked veggies

Almost complete strata

Almost complete strata

5. place the remaining ½ of torn bread on top of the veggies, then top the bread with the remaining 1/2 of cheese
6. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper and caraway seeds
7. pour your mixture above over your bread/veggie/cheese layers 

Strata - All Done

Strata – All Done

8. chill for 2 – 24 hours (isn’t that cool you can prep this the day before) – minimum I let mine always set for 6 hours, but the original recipe only calls for a min of 2
9. when ready cook at 325 for 50 – 55 mins
7. check for doneness with a knife or toothpick – if it comes out clean TADA it is done!
8. serve!!

 **adapted from BHG: New Cookbook – page 238

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Mustard Greens… a new adventure

So it is another year of market cooking. Last year I did not do as good as I’d hoped I would in blogging about our meals. As a family however we did a pretty good job increasing our food consumption of market based meals. This year I am keeping the same challenge of eating from the market (as local as possible) however I am going to one up it and try to blog a bit longer than I did last year, meaning till the end of the market… December 2013.
From now until September I will be mainly focusing on items I can find at a local farmers market that Our Kitchen Table (http://oktjustice.org/) supports – The Southeast Farmer’s Market. In doing this I hope to support Our Kitchen Table in providing recipes for fresh, homemade meals that their participants can make at home. Meals based on the vegetables, fruits and products they can buy at the market and supplement with items they are growing in their own garden, or with ingredients found in their kitchens.
Recently OKT supplied their participants with seedlings to grow at home, some of which were mustard greens. So I will be honest, I have eaten mustard greens, but never cooked with them… a new challenge was taken on.
The other day while watering my own garden, some of which includes mustard greens, I thought I’d try a leaf raw and get a feel for what I was going to be cooking this week. STRONG flavor is just a minor way I’d describe mustard greens. It does have a mustardy flavor, just not one I enjoyed raw. To find a recipe around this leafy green that highlighted its flavor was my job tonight.
Greens from our GardenI went out and harvested my mustard greens, collard greens, bok choy and swiss chard. I put my mustard greens aside with the collards, stored the rest in the fridge and got to work going through my cook books. Needless to say my cookbooks did not give me any recipes I was looking for… so off to the internet my search went. I found a vegan site, http://blog.fatfreevegan.com/2009/07/balsamic-glazed-chickpeas-and-mustard.html, that had what I was looking for, but I didn’t have all it was asking for. Time to improvise…
I diced my red onion, removed the stems of my mustard greens and collard greens, I didn’t have that many collard greens so I combined them to reach the full 10ozs required for the recipe – consequences of a smaller garden. I got out my broth, this is a oil free recipe, and my improvised ingredients. I didn’t have garlic or red pepper, so I took out black pepper and some chili powder. I didn’t have balsamic vinegar, but I had apple – good enough for me. Soy sauce, nope… just left it out. I used honey instead of sugar and I had 16 oz of chick peas. Time to cook and make it happen with what I had.

1. chop onion, remove stems from greens and cut/tear into bite size pieces
2. in a 3qt pot (I used a dutch oven – you can even use a wok) place your onion in with broth and sauté until desired softness

diced red onions in 3qt dutch oven

diced red onions in 3qt dutch oven

3. I sprinkled on chili powder and pepper and continued sauteing a few minutes longer
4. I added in my greens and wilted them for about 3 minutes

added greens

added greens

wilted greens

wilted greens

5. I removed the greens and onions with a slotted spoon, leaving as much liquid as possible and placed in the chick peas, vinegar and honey and continued to heat
6. I cooked until the liquid was half of what it began at and then pour on top of the greens and served

final product

final product

Everyone enjoyed the side dish, however they weren’t a fan of the chick peas flavor. Perhaps the soy sauce would have improved the taste or perhaps not. My husband suggested a different bean perhaps the cannellini or a butter bean might be better. My eldest enjoyed the dish and finished it.
If you have your own mustard green recipes please do share them in the comments below with links. Thanks

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Spinach & Tomato Strata – ON THE GRILL

 

 

 

 

 

 

 

 

 

ingredients:
5 – 6 pieces of tomato basil bread, dry and torn into pieces
8 – 10 fresh spinach, cooked and set aside to cool
8 oz shredded Swiss cheese
4 beaten eggs (we used 2 duck eggs and 2 SMALL chicken eggs)
1 ¾ cup milk
2 – 3 small tomatoes chopped
½ cup sour cream
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

directions:
1. place ½ of the torn bread in a 2 qt baking dish (we used a square baking dish)

2. sauté the spinach until cooked and add in tomatoes – place on a paper towel lined plate to cool and drain
3. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper, caraway seeds and onion
4.  place cooled spinach and tomatoes over torn bread in baking dish, top with all of your cheese

5.  top with remaining torn bread
6. pour your egg mixture, over your bread/veggie/cheese in your baking dish
7. chill for 2 – 24 hours
8.  When you are ready cook at 325 for 50 – 55 mins, check for doneness with a knife or toothpick – if it comes out clean TADA it is done!

*We baked our strata on our new ELECTRIC grill, we used a thermometer to check/maintain heat and baked it outside and kept the heat out!!  It worked great… just make sure you have some space between your heating element and your baking dish OR use indirect heat… meaning don’t place the dish right over the heat… bake it on the side without the burner turned on.

**adapted from Better Homes and Gardens New Cookbook – page 238

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Scalloped Asparagus (SOOOO GOOOOOD)

ingredients:
1 – 2lbs fresh asparagus
6 T butter
6 T flour
1 t salt
1/8 t pepper
2 C milk
¾ C sharp cheese, grated
5 hard boiled eggs, sliced
½ C bread crumbs

directions:
1. blanch asparagus in hot water quickly, ~2mins – drain and set aside in a 2qt baking dish (which has been LIGHTLY greased with olive oil)
2. melt butter in a sauce pan and then stir in flour, salt and pepper
3. stir milk into butter mixture and stir consistently over LOW heat until smooth, add in ½ C of your cheese and continue stirring until smooth
4. place sliced eggs on top of asparagus
5. pour white sauce over eggs and asparagus, toss gently until everything is fully covered and mixed
6. top with bread crumbs and remaining cheese
7. bake @350 for 15-20mins

** adapted from The Central Market Cookbook – page 77

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Potatoe & Leek Tart

disclaimer – I did NOT cook this one according to the recipe, I winged it and it had GREAT flavor… but it was gooey.  If you don’t mind a gooey dinner do what I did… otherwise follow the recipe.

 

ingredients:

pie crust

3 tbsp butter

3 large leeks, thinly sliced

3 tablespoons heavy cream

¼ tsp ground nutmeg

¼ tsp salt

1/8 tsp pepper

1 large potato, peeled and thinly sliced

 

directions:

  1. sauté leeks until soft, ~10mins (I think this is too long, but the recipe says 10mins) – reserve 1 cup of leeks
  2. add cream, nutmeg and pepper to skillet with remaining leeks – stir occasionally until thickened ~2mins
  3. place cream mixture in pie filling, top with potato slices and 1 cup of reserved leeks
  4. bake ~10-15mins @400

 

What I did differently:

  • I cooked our leeks for ½ the time they did
  • I also blended our potatoes, unpeeled and with some carrots (I was trying to use up what we had in the fridge and it seemed like a good idea)
  • I added the cream to the potato/carrot puree (I also over pureed it, it would have been better just coarsely chopped
  • I added feta cheese, we love cheese and again had some left over
  • I didn’t save any leeks to put on top, they all went on the bottom spread out

 

Great American Home Baking – Main Dish – card 25

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Smokey Frittata

So after my TOTAL failure last night with the gnocchi I needed something easy to lean back on, thank goodness tonight’s menu consisted of the Frittata.  It is EASY and pleases everyone… yahoo!  This meal was great!!!  We enjoyed the flavor IMMENSELY!!  Give it a go!

Ingredients:
6 eggs, whisked
1 small onion, chopped
4oz chopped fresh mushrooms
~4oz chopped, blanched asparagus
2 small tomatoes, chopped
4 oz crumbled feta
4 oz shredded smokey jack cheese (ours came from Farm Country Cheeses – sold at the Fulton Street Farmer’s Market)  THIS STUFF IS GOOD!!!
Dash of salt and pepper
Olive oil

Directions:
1. preheat oven to 425 FIRST
2. sauté onion in olive oil for ~3mins, then add mushrooms and continue sautéing for another ~5mins
3. add in asparagus and cook for ~3mins, then tomatoes and turn burner to LOW, continue cooking ~3mins
4. sprinkle feta and smokey jack cheese on top of veggies (stir in if you’d like)
5. pour egg mixture over all and simmer on LOW for ~3-4mins, until edges are cooked on the sides
6. place in oven and bake (make sure you have an oven safe pan) for ~12-15 mins, until knife or toothpick come out clean
7. invert on plate, slice and serve

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Carrot & Walnut Muffins

Ingredients:
2 eggs
½ cup vegetable oil
½ cup honey
1 ½ cup finely chopped carrot
¾ cup toasted and finely chopped walnuts
1 ½ cups whole wheat white flour
2 ¼ tsp baking powder
¼ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg

Directions:
1. whisk eggs, oil and honey until smooth (the original recipe calls for sugar, but I subbed it out for honey – also I used safflower oil instead of vegetable oil)
2. stir in chopped carrots and ½ cup walnuts to egg mixture
3. mix dry ingredients and then add to wet ingredients, mix well – this will be a slightly stiff dough
4. spoon mixture into muffin cups (either oiled well or with paper cups inserted), top each muffin with a pinch of remaining nuts
5. bake for ~25 mins at 400 degrees F – then serve with warm jam or butter or just eat ‘em

**adapted from: Totally Muffins Cookbook – page 24-25

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