cleverchickadee


Veggie Hash – a Breakfast Anytime Recipe by quornflour

#recipe #food #nomnom #foodie #vegan #vegetarian

When thinking about supper, sometimes I think about breakfast. There are plenty of days when supper really is breakfast – in the traditional meaning of the word being break of the fast. Sometimes however, I just want breakfast foods some other time in the morning.

So, last night I decided to make French toast and vegan hash. Today I enjoyed the leftovers with a topping of Spice-Yoghurt… You know you want some, so here is what you need to do: make it. This will serve 4-6 people as a side or 2-3 people as a standalone.

Here is what you need:

  • 2 red potatoes – shredded skin on
  • 2 cups Brussels sprouts halved or quartered depending on size
  • 2 cups of grape tomatoes halved
  • ¼ cup red onion finely chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon minced scallions
  • 1 teaspoon ground horseradish
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup water
  • black pepper to taste
  • spray oil

Shred your potatoes and mix 1 teaspoon of garlic and 1 teaspoon of scallions mix together in a bowl, cover and set aside.

In a 5 quart Dutch oven heat your olive oil on high heat and caramelize the onions, horseradish and a tablespoon of garlic.

Add the Brussels sprouts, and caramelize them, then add tomatoes and salt and cook until the tomatoes get a little deflated.

Turn the heat down to medium and add the potatoes and water, mix it together. Cook for a few minutes so that the potatoes get soft.

Next you’ll want a griddle, get it nice and hot and spray on some oil. Take the hash and crisp up each side. Serve hot.

To make the yoghurt topping, simply add a tablespoon of Cholula hot sauce to a quarter cup of plain Greek yogurt and mix well.



Trial file: Veggie Pie by texaskillet

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So occasionally as you know, I receive recipes in my organics box.  It is important for me to keep most of these, unless they are truly disgusting, and try them out when I have the energy.  This one was really really delish so I thought I would pass it on.

Filling:

4 tbsp oil

1 onion (white, yellow, whatever)

1/2 lb baby bella’s or crimini mushrooms sliced

1 cup of white wine

2 sweet potatoes (or yams)

3 medium carrots chopped up

2 tbsp sage, chopped

3 cloves garlic, minced

1 cup vegetarian broth

salt and pepper

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Topping:

4 medium yukon gold potatoes, chopped

1 head celery root, peeled and chopped

1 head of cauliflower, chopped

1/4 cup butter

1/2 cup heavy cream

1/2 cup cheddar cheese, grated

1/2 cup Parmigiano Reggiano, grated

In a large frying pan, heat half of oil over medium high heat.  Saute onions until translucent, about 2-3 minutes, add mushrooms and cook until soft, about 3-4 minutes.  Deglaze with white wine and simmer until wine is almost completely absorbed.  Transfer to bowl.

Heat remaining oil in pan and fry potatoes and carrots until just tender, about 10-12 minutes.  Add sage and garlic and saute for another minute or two then add broth.  Simmer until liquid is reduced by half.  Salt and pepper to taste and then combine with onions and mushrooms.   Set aside.

For topping, steam first three ingredients until easily mashed with a fork, roughly 15-20 minutes.  Mix well with butter and heavy cream, but still chunky.  Fold in Cheddar.

Assemble filling in layers in a 9×9 inch baking dish.  Top with mashed veggies.  Add grated Parmigiano cheese and bake for 20 minutes, or until sides are bubbly and heated through.WP_20121227_008WP_20121227_010

Happy Eating and leftovers most likely for a day or two!  YAY!



Cheesy Gooey Creamy Tomato Noodles by quornflour

I got home and was doing stuff and it kept getting later and I was hungry and Sara was on the verge of whining. So I needed to make dinner.

I had noodles and tomato sauce and mozzarella cheese, then I realized I still has some cottage cheese, so I decided to try something new.

Ok this is pretty simple and when you look at it you might think, “No way is that going to be that good.” I assure you, yes it will be.

Here is what you need:

  • 24 oz tomato sauce
  • 4 cups of cooked noodles
  • ¼ cup grated parmesan cheese
  • 1 cup grated or thinly sliced fresh mozzarella cheese
  • 1 tablespoon freeze dried red onion
  • 1 tablespoon freeze dried green onion
  • 1 teaspoon freeze dried garlic
  • 1 tablespoon of “Italian spices”
  • 12 oz cottage cheese

Get yourself a large loaf pan and get to work:

  1. Heat your oven to 400
  2. In a bowl mix the cottage cheese, parmesan cheese, onions, green onions, garlic and Italian spices together
  3. Put half of the tomato sauce at the bottom of your loaf pan
  4. Put the cheese mix on top of the tomato sauce and spread it out
  5. Top with half of the mozzarella cheese
  6. Add the noodles
  7. Top with the rest of the sauce
  8. Top that with the rest of the mozzarella
  9. Put it in the oven and bake until the cheese on top starts to get golden and crispy

Serve it warm. Scoop it from all the way down at the bottom. The cheese will mix with the tomato sauce and seriously yum.

Now if you want to keep it low fat, then use low-fat cottage cheese and part skim mozzarella… seriously, good stuff.



Orange Marinade: a Recipe by quornflour

It actually was not long ago that I did not even know how to cook a pork chop. From my childhood all I could really remember is dry baked fairly plain pork chops served up with applesauce. There was nothing wrong with them necessarily, they just were not very interesting as food.

This past year I stopped purchasing meat from the grocery store. As a result I am at the hands of a meat CSA, one that has a lot of pork. Luckily I am not anti-pork.

That said, the first time I got pork chops, I looked at them, scratched my head and said, “Ahhh? Hmm.” and then put them in the freezer.

A short while later TxK was visiting and we were making dinner. I asked her if she knew how to cook a pork chop, after she laughed in shame of me for not knowing how, she told me that it was pretty much the same as cooking a steak.

As a point of record, I am pretty sure she is also the person who taught me how to cook a steak on anything that wasn’t a grill.

I have since cooked a few pork chops and they were all delicious.

This go around I decided I would try something a little different and marinade them first.

Here is what I used:

  • 2 pork chops (I think you could also use this on any meat or even a faux meat)
  • 1 small naval orange
  • 1 lemon
  • 1 lime
  • 2 garlic cloves
  • 1 tablespoon of Lighthouse Freeze-dried red onion
  • 1 tablespoon of Lighthouse Freeze-dried green onion
  • ¼ teaspoon of Kosher salt
  • Black pepper
  • Peanut oil – if you are going to pan fry them (if you want to broil or bake this you can also do that for delicious results)

You are going to want these to marinade for at least an hour, so give yourself some time in advance.

  1. Place your pork chops in a glass container
  2. Zest entire orange, lemon and lime over the pork
  3. Cut each fruit in half and squeeze juices over pork
  4. Add garlic, onions, salt and pepper
  5. Cover pork chops and let sit for at least an hour
  6. Bring them to room temp before cooking
  7. In a cast iron skillet fill about a quarter to half inch of peanut oil
  8. Cook until juices run clear (160ᴼ is the recommended cooked temp for pork)
  9. Remove from heat, cover and let rest
  10. Serve warm

This will have a strong orange flavor goes very well with applesauce.



Garlic Toast by quornflour

My friend Sara (of Cake and Pie fame) and I were working on a puzzle and needed a snack, because, you know, puzzles are hard.

I had just returned home from a trip so I did not really have much in the way of veggies and such in the house, but I wanted something that was easy and delicious.

I happened to have a loaf of Italian bread and tomato sauce, so I cooked myself up some garlic toast.

It is super easy.

Just:

  1. slice up your bread into slices about an inch thick
  2. butter them up
  3. sprinkle with fine chopped garlic
  4. sprinkle with parmesan cheese
  5. toast it until the edges get a little golden on the edges
  6. slice them into strips
  7. serve with tomato sauce.

Good stuff.



Simple Pasta Salad by quornflour

If I do not have a ton of time when I get home, I like to throw together a quick pasta salad. I like to make this one because it is good both warm and cold, so it travels as left overs really well.

All you need is:

  • 1 cup of cooked pasta
  • 2 table spoons of coarse chopped basil
  • 1 large tomato chopped
  • 2 teaspoons grated parmesan cheese
  • 1 small finely chopped garlic clove
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons of olive oil

Toss it all together and enjoy. Quick, easy, delicious!



Lemon Basil Chicken and Mushrooms by quornflour

I get meat from a CSA, so like many things you get from a CSA you do not always have complete control over what you are getting. In a recent delivery I got a bone in chicken breast.

Last spring I took a knife skills class where I learned to de-bone a chicken, but I had friends over and I just wanted to take the easy route, you could do this with boneless too, though I am not sure if or how that changes cooking time.

Anyway, this is a pretty simple recipe and you end up with chicken that you can eat with a wide variety of other things.

You will need:

  • A pair of bone in chicken breasts
  • 2 lemons – the juice there of
  • 4 garlic cloves – smashed
  • 2 tablespoons of olive oil
  • Salt about a ½ teaspoon
  • Pepper
  • 6-10 basil leaves
  • ¼ a red onion
  • 6 medium coarse chopped button mushrooms

It is pretty easy to put it all together (except the basil leaves, onion and mushrooms), since you put it all in an oven safe glass covered dish and let it marinade for 2-3 hours, if you are going to cook in the dish you marinade in you will need to marinade on the counter. Do not put a dish straight from the fridge to the oven unless you are looking for a reason to clean up glass shards.

Before you cook it, take the garlic cloves that have been in the marinade and the basil leaves and push them up between the skin and the meat and put the skin side down in the cooking dish. Add the onion and sprinkle the mushrooms over top and place the lid or tinfoil.

Skin side down, bake in an oven for about 40 minutes with the lid on at 400⁰, then for another 10 minutes (or until the skin gets golden) with the top off and the skin side up. Tent and let rest for about 10 minutes and then enjoy with your favorite veggies or a starch or both.




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