em_brett: (elephant)
J came to visit this weekend and I made the world of food for her. First I made Mexican hot chocolate cupcakes (adapted from a couple recipes in Vegan Cupcakes Take Over the World, which seriously people, if you don't own it, you should) as a "congratulations you're employed!" present. They were awesome.

Then on Saturday we went to the Bennington Farmer's Market, where a wonderful baker gave us two baguettes for the price of one, and another farmer gave J two pablano peppers for free because she was admiring them while I was picking out acorn squash. She told him she was happy to pay for them, to which he replied, "sure, you could pay for them, but they're a gift." Farmer's markets and Bennington are some of the best places in the world.

Then we made soup!

So here are the recipes. The acorn squash, along with some beautiful purple carrots and a couple of parsnips, turned into the world of soup (seriously it made like 8 servings).

That recipe is here: )

The cupcakes were similarly awesome. Also spicy. Also delicious.

Also here. )

Recipes crossposted to [community profile] omnomnom , as usual.

em_brett: (Default)
[community profile] omnomnom is having an fall food favorites fest (see what I did there?), so I figured I'd cross post my recipe here. I haven't made it yet this season (Shhh) but oh man it's happening soon.

I am more than a little obsessed with soup, and I love it when fall rolls around because it's cool enough to eat tons and tons of warm soup. This is one of my favorites -- I'm not sure exactly where it originally came (possibly the Washington Post?) from but my mom makes it all the time and it's awesome.

Recipe after the cut... )

em_brett: (Default)
Last night one of my newly-vegetarian friends came over for dinner. J and I have had him over a couple of times this summer to (a) hang out with him and (b) teach him vegetarian dishes that aren't stir fry (not that there's anything wrong with stir fry). So, without further ado, I give you:

Frittata with Artichoke Hearts, Goat Cheese, Arugula, and Zucchini

The theme to my cooking these days is "what can I throw a ton of vegetables into today?" A frittata is basically an enormous omelet. Usually you cook the bottom on the stove and then stick it in the oven, but I don't have an oven-safe pan, so I discovered you can flip it (very very carefully) and it's just as amazing.

Ingredients

1 can artichoke hearts, chopped very coarsely
1-2 handfuls of arugala, torn into pieces (or you could just use baby arugala)
1 small zucchini, cut into 1/2 inch cubes
1/2 of a small onion, diced
1 ear of corn cut off the cob (optional)
8 eggs (if you want to make this lighter, you could do 5 or 6 eggs and 2-3 egg whites)
1-2 T goat cheese (about 1 oz, or more if you prefer)
olive oil
salt and pepper to taste
a pinch of any of the following herbs you have on hand: oregano, sage, rosemary, thyme

You will also need either two large frying pans OR one oven-safe skillet OR impressive flipping skills/the willingness to eat a messy-looking frittata.

Directions
1. If you are using an oven-safe skillet, preheat oven to 375F. If you are using a frying pan, ignore this step.
2. In a medium bowl, whisk together the eggs and goat cheese.
3. In a large skillet over medium-high heat, heat 1-2 T of olive oil, then add onions and saute until soft.
4. Add corn and zucchini and continue to saute. After 1-2 min, add artichoke hearts. Saute for another 4-7 minutes, until zucchini is softening.
5. Add arugula, and continue sauteing until it is wilted.
6. Add salt, pepper, and herbs to taste. Stir to distribute, then flatten vegetables evenly across the bottom of the pan. (Note: at this point I moved everything to the smaller of my two frying pans. If you are using two pans, you'll want to start the frittata in the smaller of the two so that when you flip it, it will fit into the second one. If you're using an oven-safe skillet, you can keep them in the pan. If )
7. Reduce to medium-low and pour in the egg mixture. Cook for 5-8 minutes, until sides are set. At about 4 minutes, begin to preheat your second oiled pan if you are using it.
8. With a spatula, pull back the sides of the frittata (gently!) to loosen it from the pan. At this point, either put it in the oven for 10 minutes or flip it (carefully!) into the second pan. Be very very careful not to burn yourself in this process, please. Cook on this side over medium-low heat for another 7 minutes or so.
9. Enjoy! You can either slice it right out of the pan or slip it out onto a plate to serve.

Serves 4-5. As usual, you can sub in pretty much any vegetable, cheese, or meat that would go well with eggs and it will probably be delicious.

Recipe adapted very loosely from Good Bite.

Crossposted to [community profile] omnomnom 
em_brett: (elephant)
I had a revelation today in the shower about what I would make for dinner. I present to you: couscous with avocado, chickpeas, corn, and general deliciousness! Dinner in half an hour, ladies and gents. Just for you:

Ingredients
3/4 c couscous (or any other similar grain. I used 2/3 cup couscous with 1/4 cup quinoa because that's what I had on hand; bulgur would also probably work wonderfully here.)
1 can chickpeas, drained and rinsed
1 medium avocado, chopped roughly (you'll want to keep this fairly big, maybe 1/2 inch cubes, so they don't totally melt away)
2 ears of corn, cut off the cob (or 1 ear of corn and 1 cup chopped zucchini or any other similar vegetable that you love)
1 handful mung bean sprouts (the big kind you find in a lot of Chinese dishes)
1-2 cloves garlic, minced
6-8 leaves mint, finely chopped
juice from half a lemon
olive oil (2-3 T)
pinch cayenne pepper
salt and pepper to taste

Directions
1. Prepare couscous or other grain according to directions (usually 1:1 couscous to water, 2:1 quinoa to water). Set aside when done.
2. While couscous is cooking, heat a large skillet on medium heat with 1-2 T olive oil. Saute the garlic 1-2 minutes.
3. Add corn (and other vegetables, if using); saute 3-4 minutes more.
4. Add chickpeas, saute 4-5 min more. Add cayenne, salt, and pepper.
5. At this point, add the couscous if it's ready. If not, you can turn the heat down low on the chickpea mix and just stir occasionally until the grain is done, then turn the heat back up when you're ready. Stir to distribute. Double points if you keep all contents of the pan within the pan.
6. After 2-3 minutes, turn off the heat. Stir in the avocado, mint, lemon juice, and one more tablespoon of olive oil.
7. Enjoy!

Serves 4-5 as a main dish, probably significantly more if you use it as a side.
Also, just a note: I served this hot, but I'd put money on it being just as good if not better cold. (In fact, I'm planning on having the leftovers cold tomorrow.)

(Crossposted to [community profile] omnomnom )

Edit: forgot the bean sprouts the first time around. Whoops!

Curry!

Aug. 9th, 2009 06:20 pm
em_brett: (Default)
Today is a food-centric day. A recipe for anyone who wants it:

Basic clean-out-the-fridge curry:
(can be fudged with depending on what's in the fridge)

1 can coconut milk
2-3 tbsp curry paste (optional -- if you don't have this, just overcompensate with spices)
coriander, cumin, curry powder, salt, pepper, cayenne to taste (a couple of pinches of each)
1 bay leaf (optional)
vegetables! can include: carrots, onions, green beans, bell peppers, hot peppers, broccoli, cauliflower, zucchini, summer squash, corn -- pretty much whatever's available and tastes good to you
tofu (optional) (you could also add meat, but you'll want to cook that first probably)
also optional: peaches, mangoes, pineapples, or other such fruit

1. Saute the vegetables in order of cook time. (I.e. start with the onions, peppers, and carrots and work your way to softer veggies, like zucchini and summer squash)
2. Once veggies are beginning to soften, add the dry spices (I'd recommend erring on the side of under-spicing: the curry paste will spice it up even more and you can always add more later). Stir.
3. Add the coconut milk (don't worry if your can of coconut milk is somewhat hard/no longer homogeneous -- this is natural and doesn't mean it's spoiled) and the bay leaf. Stir, then bring to a boil. At this point, add the tofu if you're including it.
4. Reduce heat and simmer for 30 min to an hour, until veggies are as soft as you want them. Check about halfway in to see if you want to add more spices/curry paste.
5. Turn off heat and add the fruit if you are including it.
6. Serve (over rice, or not). Enjoy!

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Emilia Brett

December 2009

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