Tag: vegetarian

Purple Cabbage Slaw

I picked up a beautiful purple cabbage at my local farmers market. It is small which is just the right size for Murray & I

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Passover Egg Noodles *** use all year!

A wonderful woman gave me this recipe many years ago. She lives in Vancouver now & I miss seeing her. She is about 90 years old now, was a friend of my moms & I am friends with her daughter. I think of her every time I make these egg noodles. It isn’t really “noodles” just strips of cooked egg really. These “noodles’ are added to the chicken soup at Passover, or whatever soup you like. We have them along with the matzo balls in the soup & I love it! Super simple. I make them ahead of time & freeze them in a plastic freezer bag, then the day before I want to serve them, I put them the fridge to defrost. Just take some ‘noodles’ & put into the bottom of the soup bowl before adding the soup!

*** These noodles can be used all year! Sub corn starch for the potato starch & use them in any clear broth soup. Or, garnish your “bowls”, your noodles, your Korean food, anything really!!! Added protein to anything… Give them a try!

Here is the recipe

Passover Egg Noodles

Ingredients

1/4 cup cold water

2 tbsp potato starch

2 dozen eggs

1 tsp salt

1 tbsp oil suitable for passover

Method 

  1. Dissolve the potato starch in the water
  2. Add the potato starch/water to the eggs
  3. Beat the eggs & water with a hand mixer lightly, try not to get them foamy! If you do get a foam, just let them sit for a bit until the foam settles
  4. Using a non-stick skillet, put the oil in & make sure it is covering the entire surface of the pan, I take a piece of paper towel & spread the oil over the bottom.
  5. Heat the pan over meduim heat
  6. Use a soup ladle or measuring spoon, put in enough of the egg mixture to cover the bottom of the pan in a thin layer, i put in about 1/3 cup, but this all depends on the size of the skillet you are using.  Swirl the egg around to cover the bottom of the pan
  7. The heat shouldn’t be too high otherwise the egg will brown too quickly
  8. Cook the egg on one side,as it is cooking, use a spatula to lift the edges,  then flip it over & cook on the other side
  9. Slide it out onto a cutting board
  10. There are a couple of ways you can continue now…you can make all of the ‘crepes’  and stack them up on each other but I don’t like to do it like that. I make & cut them one at a time… the problem with this way is that if you start to cut them while you have another one in the pan you have to be very careful not to overcook the eggs in the pan..so it depends on how you like to do things. It is much more relaxing to just cook them all, let them cool then cut them
  11. When you are ready to cut them, roll up the ‘crepe’ and slice into thin slices. You can roll & cut one at a time, or stack some up & roll & cut. The cut slices are now your ‘noodles’
  12. Let cool completely & then put them into a freezer bag. You can freeze these if making them ahead of time but take them out of the freezer a day before you want to serve them. If you wait & take them out the morning of your dinner they will not be defrosted enough.

Enjoy!

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Baba Ganoush

As with Hummus, there are so many recipes for Baba Ganoush & I pretty much like all of them. Some are made with mayonnaise which I really like but the one that I have been making lately uses tahini.  Very quick & simple, delicious & healthy. If you can not eat tahini, add mayonnaise in its place. If I am using mayo I add enough to get the colour I like. I know that is not very exact, but somehow it works. I like the baba ganoush to be a medium grey colour if that helps!!

Here is the recipe

Baba Ganoush with Tahini

! medium size eggplant

1 lemon, squeezed *** discard lemon

1 clove of garlic, minced  *** tip if using a food processor, you can drop a peeled clove of garlic into the food processor while it is running & it will get minced!!

1 -2 tsp salt

4 tbsp olive oil

3 tbsp tahini *** if you want to make this for Passover, use mayo!

Method

  1. Line a cookie sheet with foil
  2. Wash the eggplant & prick it with a fork in a few places. Put it on the cookie sheet & bake in a 350 oven for an hour or until it is very soft. ***I put on an oven glove and squish it to see how done it is & when it is very soft & the skin is wrinkled, it is done  ***alternately cut the eggplant in half, spray the foil with non-stick spray, put the eggplant cut side down, bake until soft
  3. Let the eggplant cool
  4. Cut off the stem end of the eggplant & cut it into chunks
  5. Place the eggplant into a food processor or blender. add the lemon juice, minced garlic, salt & olive oil, process until you have the consistency your like  *** I like mine smooth

Enjoy!

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Butternut Squash Soup with Coconut

This recipe is from the Cooking New York Times. It is delicious. The recipe calls for cutting up some red onion & kale, sautéing it & adding it to the soup as a garnish. This was good, but in the future I might just eat the soup without the kale/onion. Both of these were good on their own. Certainly, adding the kale to the soup bumps up its nutritional value.  We had some kale saute left-over, ate it as a side dish with some beef & really enjoyed it like that! I will try to remember to make that again as a side. I am getting a bit tired of kale salad so this is a good way to eat kale…cooked! I will put the link to the recipe here but the website asks you to sign up to the page & I am in no way suggesting that anyone do that. I like getting recipes from Cooking NY Times & usually enjoy the recipes I decide to make form this site. I am putting the ingredients here & the method as I made the recipe.  The butternut squash is roasted in the oven then added to the rest of the ingredients for the soup. This cuts down the time the soup has to cook in the pot. I put the squash in the oven while I got the other ingredients ready for the soup & made the rest of my dinner as well. We all loved this soup & I will make it again.

Here is the link to the original recipe

 

https://cooking.nytimes.com/recipes/1015484-coconut-butternut-squash-soup?join_cooking_newsletter=false&register=facebook

 

Here is the recipe

Butternut Squash Soup with Coconut

Ingredients

1 butternut squash *** mine weighed 2 pounds whole

2 tbsp oil

1 large yellow onion, diced

1 apple

2 cups vegetable stock

2 tsp curry powder

2 tsp grated ginger ***I used jarred ginger

pinch of nutmeg

1 can of coconut milk

salt & pepper

Kale Saute

1 red onion, thinly sliced

1 punch of kale

 

Method

  1. Cut the squash lengthwise in half, take out the seeds & place cut side up on a baking sheet & roast at 375f for an hour, check after 45 minutes, the squash should be soft
  2. While the squash is roasting, I diced the onion , peeled & diced the apple, sliced the red onion, took the kale off the ribs, washed & thinly sliced it. Everything was ready to go
  3. In a medium size saucepan, put in 1 tbsp of oil & cook the diced onion until brown but not too dark
  4. At this point I added the apple, broth & spices & waited for the squash to be done
  5. In a frying pan, put the remaining 1 tbsp oil ( I used a bit more) & saute the red onion until nice & soft & starting to brown
  6. Add the thinly sliced kale & cook until very tender. It looks like a lot of kale, but it cooks down.
  7. When the butternut squash is cooked, take it out of the oven,  put on a couple of oven mitts to hold the hot squash. Scoop out the filling & put into the saucepan that has the other soup ingredients. Give it a good stir
  8. Turn the heat to medium & simmer the soup, covered, until the apple is tender, original recipe says about 10 minutes, I cooked mine longer. I guess it depends on how big the apple slices are. Just be careful not to boil away all the liquid from the soup.
  9. When the soup is cooked, use an immersion blender if you have one & carefully puree your soup *** be careful not to put the immersion blender too close to the top of the liquid as it will splatter all over & its hot!!! Alternately, you can put the soup into a blender or food processor to puree.
  10. If you used the blender or food processor to puree the soup, return it to the saucepan.
  11. Add the can of coconut milk to the soup, mix well  ***I actually used the  immersion blender to incorporate the coconut milk into the soup
  12. Heat the soup at a simmer until hot
  13. The original recipe suggests to let the soup list for an hour or two before serving. We ate it right away!!!
  14. Garnish with the onion & kale sauté

Enjoy!

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Black Bean, Corn & Cheese Enchiladas

This recipe is from November 2014 from the website MyRecipes.com. It was in my vegetarian mailbox where I have many recipes that I want to try! I will put the link to the original recipe here but I changed it up quite a bit! There were a few issues that I found with the original recipe, not to be critical, and perhaps it was something I did … the recipe instructed the sauce  to be cooked until thick about 8 minutes but it never really did thicken up., I boiled it for approx. 10 minutes. I used it as is, but it might just be too runny… The changes I made were the following, I added some corn niblets to the black beans & cheese and all of the green onions that the recipe called for, I didn’t have the peppers so I added chili powder & garlic powder instead of fresh garlic (which I was out of) & dried oregano. I will write down the recipe as I made it.

Here is the link to the original recipe

http://www.myrecipes.com/recipe/black-bean-cheese-enchiladas

Here is my recipe

Black bean, corn & Cheese Enchiladas

2 tsp olive oil

1 onion, chopped

2 cups vegetable broth

1 tsp dried oregano

1 tsp garlic powder

1 tsp chili powder

1/2 tsp cumin

1 tbsp lemon juice

1 can black beans, drained

1 can corn niblets, drained

3 green onions, finely chopped

2 cups shredded cheddar cheese, divided

6 large white corn tortillas

sour cream, guacamole & salsa  for serving if desired

Method

Preheat oven to 400F

Grease a 9 x 13 baking dish

  1. Sauté the chopped onions in the oil until starting to brown.
  2. Add the broth, oregano, garlic, chili powder & cumin, cook for approximately 10 minutes, hopefully it will start to get thick! *** my advice here is to follow the recipe and see how it goes. I must have done something incorrect. I did add an extra cup of water to the blender which would have been from the hot peppers…I left it out of my recipe because the sauce did not need the extra water. So the total liquid I think should be the 2 cups of broth…but try the original recipe…
  3. Pour the onion mixture into a blender, be careful it is hot. Take the centre piece out of the lid so the steam escapes & use a dish towel over the hole in the lid so the liquid doesn’t spray out of blender all over the place! I also put on an oven mitt to hold the towel with. Puree until smooth. Add the lemon juice. mix again briefly.
  4. In a bowl,mix the black beans, corn niblets, chopped green onion & 1 cup of cheese together
  5. Warm the tortillas up so that they are pliable, it will say on the package how to do this. I just put the ones I used onto some paper towel in the microwave and warmed them up for 1 minute. If that isn’t enough, warm them up for longer but be careful not to over-heat them in the microwave or they will get too hard.
  6. Pour half of the sauce in the bottom of a greased 9 x 13 baking dish.
  7. Fill each tortilla with about 5 spoonfuls of the filling. Roll up & put into the baking dish. I had left-over filling, so I just put it on top and around the rolled up tortillas!
  8. Top the tortillas with the rest of the sauce & grated cheese
  9. Bake for 25 minutes or until hot, bubbly & the cheese is melty and a bit brown
  10. Serve with sour cream & guacamole & salsa if desired

***the sauce cooked off in the oven and this dish is delicious!!

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