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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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.



Gluten Free Lasagna by quornflour

The other day at work, I was sitting in a meeting and discovered this ridiculous Windows Phone app called Pocket Unicorn. It said that a unicorns favorite food is a lasagna sandwich. My friend and I agreed that it actually sounded like it could be delicious. Either way, it made me want lasagna.

Then I figured if I do decide to make a sandwich out of it, I should skip the noodles and make it with zucchini instead of actual noodles.

Here is what you will need:

  • 2 Cups of ricotta cheese, drained
  • 2 Cups of cottage cheese, drained
  • 1 large garlic clove, finely chopped
  • 12 leaves of basil, finely chopped
  • 2 eggs, beaten
  • ¼ Cup shredded parmesan cheese
  • 1 tablespoon “Italian Spices”
  • 16 oz fresh mozzarella
  • 3 thinly sliced 10-12 inch zucchini (with a nice sharp knife, cut it in half, then slice a thin slice down the side, lay the zucchini on the flat side and slice thinly)
  • 2 Cups of tomato sauce
  • Olive oil spray

Putting it together is pretty simple:

  1. Heat the oven to 350⁰
  2. In a bowl mix the beaten eggs, ricotta cheese, cottage cheese, garlic, basil, parmesan cheese, basil and Italian spices.
  3. In a lasagna pan spread a cup of tomato sauce
  4. Lay down a layer of zucchini
  5. Spread ½ of the cheese mix over top
  6. Top with a layer of zucchini
  7. Top with tomato sauce
  8. Add a layer of mozzarella chopped into small ½ cubes
  9. On top of that add another layer of zucchini
  10. Spread the rest of the cheese mix
  11. Then add one last layer of zucchini
  12. Top with mozzarella
  13. Spray with olive oil
  14. Cook for an hour or until golden brown and bubbly
  15. Let it stand for about 10 minutes and serve warm

It turned out really good, it is a little watery, but I think that is way better than dry.



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!



Mozz Ballz by quornflour

I was driving home past Dial-A-Pizza, yes, really, and I thought to myself, “self, they have really good mozzarella sticks.”

Then I totally wanted mozzarella sticks, because the one time I had mozzarella sticks from there, they were really quite delicious.

I did not want to order them though because then I would need to also get a pizza and I wasn’t that hungry and I didn’t want to be disappointed by my memory of delicious mozzarella sticks.

So then I realized that I had mozzarella balls (cue, “it says balls on your forehead”) in the fridge at home.

So on I went.

When I got home I put a few cups of peanut (or other high temp) oil in a small frying or sauce pan and turned it up to bring it to temp, then I grabbed:

  • 1 cup of bread crumbs (one of these days I will post some easy and delicious recipes for bread crumbs)
  • ¼ teaspoon of salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon “Italian seasoning” (equal parts: parsley, oregano, basil, garlic – all dry)

I mixed it all together in a small bowl.

Then I got an egg and beat it in a separate bowl.

Then I got the mozzarella balls from the fridge and:

  1. dropped them in the egg coating them thoroughly
  2. put them in the bread crumbs coating thoroughly
  3. using a fine wire mesh strainer (helps prevent the breadcrumbs from making a mess of your oil) lowered them into the oil and held them there until they got golden brown

Serve warm with red sauce. You can also freeze these (on a tray before co-mingling) and reheat in the oven.



Welcome Fall; Welcome Mac and Cheese Season by quornflour

Mac and cheese is one of my favorite fall and winter foods to make. It is gooey and warm and goes with so many vegetable and meat options. It is a food that says to me, “Sorry, kid, summer is over, but how about I make it up to you with some deliciousness”.

It is fairly easy to make, so tonight I wanted some. I mean it is fall now right?

Here is what you need to make a basic large pot.

  • 1 box of macaroni
  • ¼ cup of butter
  • 1 tablespoon of freeze dried garlic
  • 2 tablespoons of freeze dried green onion
  • 2 tablespoons of freeze dried red onion
  • 2 tablespoons of flour
  • 4 cups of milk
  • 3 cups of grated smoked gouda
  • 3 cups of grated extra sharp cheddar
  • ¼ cup of grated parmesan cheese

When you have everything, get to work…

  1. Cook noodles according to package drain (you can do this while you are doing the rest)
  2. In a 4-5 quart Dutch oven over medium heat melt butter
  3. Add dried onions and garlic and stir until soaked with butter
  4. Add flour mix in
  5. Add milk, stir continuously until milk thickens
  6. Add cheese a cup or two at a time until creamy
  7. Add noodles and stir
  8. Serve with peas, spinach, broccoli or whatever warm vegetable you like

Goes great with cardbordeaux!




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