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.

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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!



Home Frites, because you are fancier than home-fries by quornflour

Sometimes, when a restaurant wants to seem fancy, you call French Fries “Frites”, I am pretty sure they are the same thing, but frites sounds fancier, “Oh look at me with my fancy steak frites!”

If you do not have a deep fryer, you might think, “oh bummer, I can never make frites like the fancy restaurants, oh woe is me.”

I am here to tell you that you are WRONG. Yep, that is correct, you can make super delicious fancy frites right at home without a deep fryer.

This recipe does take a little more work and time than others, but the great thing is that you can make a lot and freeze some for later to cut time when you need them. They are also more delicious than a lot of (though delicious) oven baked fries that often just make you say, “meh, they just are not as delicious.”

You will not be saying this about these.

You will need:

  • 5 or more pounds of potatoes (I prefer Yukon gold or red potatoes myself, regardless you are better off picking ones with a thinner skin so you do not have to skin it, because I ask you, “who loves skinning potatoes?” pretty sure the answer to that is, “sadists.”
  • 32 oz olive or coconut oil
  • Salt

You are also going to need to make sure you have a 4-5 quart Dutch (or French) oven, baking trays and a Chinese mesh strainer.

  1. Cut your potatoes into “fry” shaped pieces, about ¼ to ½ inch by the length of the potato
  2. Heat your oven to 350
  3. Pour the oil into the Dutch oven and bring up to temp, you will know it is ready because if you put a piece of potato in it, it will bubble wildly.
  4. Using the Chinese wire strainer lower a few potatoes worth of the cut potatoes into the oil, this should cause the oil go into a rapid boil.
    1. Remember oil is hot; it will burn if it hits you; so it is best not to make these naked.
    2. Once you are done frying all of your potatoes you can strain the oil with a coffee filter into a jar and save for a second use later.
  5. Cook these in the oil until they just barely start to brown on the edges (about 15 seconds) and remove them, spread them on a cookie sheet and bake at 350 until golden brown (about 10 minutes)
  6. Set aside to cool. If you are going to freeze some for later, once cooled to room temp, spread them on a baking tray and place in the freezer, once they are frozen put them in a bag until ready for use.
  7. When you are ready to use them, heat a cast iron skillet, add about a tablespoon or two of olive oil, toss the potatoes in the skillet until brown and hot and crispy, serve warm.

If you want to make them extra fancy, this third cook is when you add spices or garlic. Some great things to add are: sage leaves; basil, garlic and parmesan; crushed red pepper flakes; curry powder; fajita seasoning… the options are endless. Some other great recipes that go well with these fries are: chicken nuggets, curry mussels, garlic mussels, spicy Buffalo chicken strips or even just on their own.



Brunch for a Bunch by quornflour

 

Last week I invited my cousin over for brunch; then decided to also invite a few friends.

I failed to think about this fact while I was grocery shopping. So Sunday morning rolls around and I was like, “oh crapizola, what am I going to make?”

Luckily I had basic breakfast foods so all was not lost.

A few months back while I was visiting Seattle I went to a place that served “baked eggs” this was a peculiar idea to me. Not sure why, since really it makes perfect sense, especially for someone who really just likes poached or hardboiled eggs.

This gave birth to an idea… See a friend of mine had recently moved to NYC and didn’t have space for all of his cast iron cookware. I promised to return it when he had room again so that he wouldn’t have to put it in storage and have it potentially suffer from water damage. I am just nice like that.

So after reading up on baked eggs, I decided that I would do just that but rather than using the oven I would “bake” them in the Dutch oven.

So here is what you need:

Ingredients

  • 3 1/2 slices Sliced Bacon
  • 1 cup Onions
  • 1 tbsp Olive Oil
  • 1/2 Jalapeno Pepper
  • 4 Garlic Clove
  • 6 red potato
  • 1 1/2 cups Radishes
  • 12 Large Eggs
  • 2 tbsp Gorgonzola Cheese
  • 1/4 cup Milk
  • 3 oz Sharp Cheddar (shredded) – optional
  • 12 tbsp Sour Cream
  • 12 tsp Hot Sauce
  • 1/4 cup Water

Directions

Cut bacon strips in half and cook in a cast iron Dutch oven.
When bacon is cooking chop onions, garlic and jalapeños, mix together with olive oil.
Remove bacon and set aside, remove most of the rendered fat.
Put back over heat and add onion mix and cook until caramelized.
Add finely chopped radishes.
Chop potatoes into 1/2″ cubes add to Dutch oven with 1/4 Cup of water.
Cook until soft and browned.
Add gorgonzola cheese and mix.
Spread potatoes out evenly in the bottom of the pot.
Crack eggs over top of potatoes. Pour milk evenly over the eggs.
Place lid on top and put the burner on low. Cook until egg whites are white.
Sprinkle with cheddar cheese.
Serve by scooping an egg and the potatoes below, enjoy with a dollop of sour cream and hot sauce.

They turned out really well, everyone seemed to enjoy them, so that was awesome, and it was definitely the easiest way to make a dozen eggs at once without scrambling them all.



Pommes Frites by quornflour

Let us be honest for a moment. Sometimes what you want are French fries. This is fine. But before you grab your bag and dash out to the neighborhood fast-food restaurant why not just make them yourself? These are lower in fat and random additives and super delicious.

For 4 servings you will need:

  • 3 large potatoes cut into ¼”- ½” thick strips (skin on)
  • ½ t sea salt
  • ½ t pepper
  • 2 T olive oil
  • 1 T parmesan cheese
  • ¼ t cayenne pepper powder
  • ½ t garlic powder

Put it all together

In a small bowl mix the salt, pepper, parmesan cheese, cayenne pepper and garlic powder.

In a large bowl add potatoes and toss in the olive oil, then toss the seasoning mix.

Spread the potatoes out on a baking sheet or cast iron skillet and bake for 45 min at 375⁰ flipping at the halfway point.

Serve warm with chicken nuggets, a burger or even on their own!

While you are at it, make enough to freeze so you can reheat them later by putting on a baking tray at an oven at 350⁰ for about 15-20 minutes or until warm.

And remember to call them “pommes frites” (pom freets), it makes you sound wicked fancy.




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