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Meatless Monday: Wholegrain Confetti Zucchini Cakes

May 31, 2010 in Entrees, Side Dishes, Vegetarian Entrees

I have been trying for about a year now to come up with a vegetarian version of crab cakes, a perfect task for Meatless Mondays. My family members can testify if need be: at least two dozen attempts.

Then my neighbor Joyce,  who owns the on-line business Dr. Grandma’s specializing in healthy and convenient products, decided to host a recipe contest using her products. My favorites are her whole-grain muffin and pancake mixes. ( If you can’t find Dr Grandmas where you live, you can buy Dr G’s online or  just use any multigrain pancake mix that requires the addition of an egg.) I decided to toy with making a veggie pancake using veggies with just a bit of pancake mix as a binder to hold the veggies in a patty while cooking.

Since zucchini season is coming, I went heavy on the zuks, but you can try any grated veggie you like. These are so tasty and make perfect sides for your main course, or three of them make a fine vegetarian entree. They take only about 20 minutes to make – a great healthy weeknight meal! I like them drizzled with a Greek yogurt sauce mixed with a little Frank’s Red Hot Sauce and some cumin. Yum.

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S.O.S. Challenge: Wilted Spinach Salad with Thai Peanut Vinaigrette

May 19, 2010 in Entrees, Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes, Vegetarian Entrees

It’s strange. I don’t like peanut butter, but a good spicy Thai peanut sauce is one of my favorite things. I love it drizzled on just about everything and I discovered that it is a fabulous flavor pair with spinach. This recipe is re-worked to make it low-glycemic and vegan this time around and for the May vegan recipe challenge – SOS (a.k.a Sweet or Savory) - by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living. We agree with these two fabulous food bloggers: spinach is one of the healthiest things you can put in your mouth – calorie for calorie dark greens have the most nutrients of any food! We should all eat it every day!

I always had trouble making good peanut sauce until it finally dawned on me: to have really good Thai peanut sauce, you must start with really good peanut butter. It was one of those “Duh” moments for me!  It is a little more expensive, but you only use a little and it is well worth it. I like the all-natural “dark roasted” style with only two ingredients: salt and peanuts. I made this recipe with the idea of serving it cold on salads, so it is more like a vinaigrette than a sauce you would serve warm with chicken. I must admit that I tried to mimic Trader Joe’s Peanut Vinaigrette, which is also good BUT mine turned out even better – fresher tasting and more of a flavor punch!

I very lightly and briefly sauteed some rough chopped spinach for less than a minute until it just barely started to wilt. You could also blanch it quickly in boiling water. I then drained it and drizzled it with peanut vinaigrette, and sprinkled it with some diced roasted peanuts. Wow! Such an explosion of flavors!

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Avocado Challenge: Avocado Coconut Milk Custards with Toasted Spiced Hazelnuts

May 12, 2010 in Appetizers, Healthy Fare, Side Dishes

I love a good culinary challenge – especially one involving a delicious ingredient like avocados. The Challenge by the Avocados from Mexico folks, including anthropologist/chef Rick Bayless, is to try avocados in a new type of cuisine (ie., not Mexican), and cilantro is forbidden as an ingredient.  An avocado adventure – I’m definitely game.

I have been working on this recipe for about a year – trying various combinations of eggs and different liquids. I won’t bore you with the more than 25 (NO, I am NOT making that up!) failed or marginal versions, but share with you here only my final and favorite version: Avocados and Coconut Milk – truly smooth and luscious.

This recipe uses avocados in two novel ways – 1) with Asian ingredients, and 2) by cooking them. I know, I know. People don’t generally cook avocados, although battered and deep fried avocados are all the rage with some folks. But, trust me – this gentle, low-heat, water-bath method is perfect for that yummy creamy green flesh. It turns out that avocados make delicious custards.

Move over, Guacamole. It’s time for a new avocado classic!

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Meatless Monday: Hip Hip Hooray for Mario Batali! – and featuring his fabulous Broccoli Rabe Pesto, budget-friendly style

May 10, 2010 in Healthy Fare, Side Dishes, Vegetarian Entrees

Iron Chef Mario Batali’s rock-star signature dishes often include meat-lover’s ingredients like veal shanks and bone marrow. Needless to say, we were surprised and thrilled at the announcement that Chef Batali is going meatless on Mondays!

“The fact is, most people in the U.S. eat way more meat than is good for them or the planet,” said Batali. “Asking everyone to go vegetarian or vegan isn’t a realistic or attainable goal. But we can focus on a more plant-based diet. That’s why I’m such a big believer in the Meatless Monday movement!” Batali announced last week that he will feature several vegetarian entrees in all his restaurants on Mondays.

To applaud his efforts, I made up a huge batch of his Broccoli Rabe Pesto and tossed it with orchiette pasta.

I have never eaten broccoli rabe, and have never seen it in my local grocery stores. I understand the taste is similar to broccoli with a more bitter taste. I als0 understand it is very expensive. I made a more budget-friendly version by using regular broccoli with some Balsamic vinegar to give it some tang.

For this recipe I also substituted toasted walnuts for the pine nuts to save money and discovered that broccoli and walnuts are a fabulous flavor combination. As Chef Batali would say: “Perfecto!”

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Fab Frugal Friday: Let Your Taste buds Have a Fiesta! Grilled Pineapple Mango Salsa Recipe

April 30, 2010 in Appetizers, Healthy Fare, Side Dishes, Vegan Recipes

Grilled Pineapple Mango Salsa

Grilled Pineapple Mango Salsa

With Cinco de Mayo coming up, I naturally have been looking for fun fiesta recipes and  ideas. I grew up a few miles north of the Mexican border, so celebrating Cinco de Mayo is in my blood!

Then, two surprises greeted me at the produce department recently: Mangoes at 99 cents per pound and pineapples at 88 cents per pound. I swear they were screaming at me as I walked by: “Buy us, please! Make us into Pineapple Mango Salsa!!!”

This is such a delightful and refreshing fruit salsa. Pineapples and mangoes are so delicious that you forget how healthy they are. Pineapple has a positive anti-inflammatory effect and aids in digestion. Mango is an antioxidant powerhouse.

This tropical style salsa is perfect for so many things – Here’s just a few ideas: topping pan seared fish fillets, spooning into soft tacos and stirring into black beans for a side dish. Or, seriously, just serve with chips!
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Celebrate Cinco de Mayo with a Roasted Garlic Guacamole Bar!

April 28, 2010 in Appetizers, Healthy Fare, Side Dishes, Vegan Recipes

There is no such thing as the “perfect” guacamole recipe. To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that  they pair well with, well, pretty much  anything. (( Note to self: try chocolate chip guacamole next . . . ))

For Cinco de Mayo I will be making a roasted garlic guacamole with do-it-yourself garnishes. I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire, featured in this month’s Eating Well magazine. My hat’s off to you, Chef Bayless – the addition of roasted garlic is genius! The only thing I changed from Chef Bayess’ recipe is that I used lemon juice instead of lime because I think garlic and lemon is a fabulous flavor combination.

Just set this out in bowls and let everyone scoop up the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeño peppers, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.

Arriba! Arriba!

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Can't roll sushi? No problem! Try Our California Roll Cold Rice Salad

April 21, 2010 in Gluten Free, Healthy Fare, Side Dishes

Califronia Roll Cold Rice Salad

California Roll Cold Rice Salad

California rolls were the first sushi I ever tried, and I love the flavors, but can’t quite get the hang of rolling those little rolls. I decided the taste would be the same whether rolled into cute little rolls or just tossed together like a cold rice salad. I gave it a try. Result: SUCCESS! This California Roll Salad is every bit as yummy as the authentic sushi rolls, and super easy to throw together.

You don’t need to buy expensive Japanese sushi rice – just plain long grain white rice will do. But be sure to start with cold cooked rice because if the rice is hot or even warm, this salad will turn into a gummy mess.

Real crab can be spendy, but I don’t like the imitation crab for this so I used the real deal in a very small amount. You can add more if you like crab.

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Sesame Street Shindig

April 19, 2010 in Appetizers, Desserts, Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

We must interrupt our regularly scheduled Meatless Monday offering to share with you our weekend collaboration: The second birthday of Lily! Lily (Anne’s daughter and Donna’s granddaughter) has become an ardent fan of Elmo, also known in this household as The Red Menace, and we decided to thrill her with a Sesame-themed party – our favorite part being, of course, the food! We worked with quite a few food blog recipes to make the theme food, and have to share the love here.  Read the rest of this entry →

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Fab Frugal Friday: Spring Veggie Puree Recipe – or is it a Mash? – Instant Springtime in Your Mouth!

April 16, 2010 in Healthy Fare, Side Dishes

Spring Vegetable Mash Topped with Pan Seared Salmon
Spring Vegetable Mash Topped with Pan Seared Salmon

I go crazy when I stroll though the produce department these days – the bins are bursting with spring fruits and veggies. I want to take home armfuls and eat them all! Hooooo-ray for the chance to  buy produce when it is seasonal, fresh and frugal!

I have discovered that purees, or chunky purees – more like a “mash” – are simple, flavorful and easy to get on the table in minutes. Hey! Why should potatoes have all the fun? I sauteed asparagus, peas and green onions and then pulsed them in the food processor (leaving it in small chunks) with a spoonful of sour cream and mint leaves. This only takes about 10 minutes from start to finish. This amazing “mash” can be topped with a chicken or fish fillet that has been pan seared for an almost effortless entree. And, take a look at that plating – A Four Star Quality restaurant entree in minutes!

I made a bed of the mash and then topped it with pan seared salmon – Fresh! Flavorful! Fabulous!

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Meatless Monday: A Culinary Breakthrough – Low-Maintenance Risotto with Asparagus, Parmesan and Lemon

April 5, 2010 in Gluten Free, Healthy Fare, Side Dishes

Low-Maintenance Lemon Asparagus Risotto

Low-Maintenance Risotto with Lemon, Asparagus and Parmesan

The current  issue of Cook’s Illustrated magazine features a revolutionary way of cooking risotto. I love risotto – it is one of the very few dishes that is better when cooked at home than when served in a restaurant because of the high-maintenance and finicky nature of the dish and the attentiveness that a home cook can give.

The CI recipe is called “Almost No-Stir Risotto.” Since I have shied away from making risotto because of the high-maintenance nature of the dish, I knew I had to try this method for Meatless Monday. I had problems with the old method of constant stirring for 30 minutes – when you’re distracted making other dishes, neglect can result in disasters such as burnt bottom crust.

No so with this new method!

The risotto, CI found, does not need stirring during the first 15 minutes of cooking because the boiling itself creates enough agitation to keep the rice moving. Then, you just remove the lid and stir for about 3 minutes, remove the pot from the heat and let sit for another 5 minutes and – VOILA! - a risotto that is every bit as creamy as the old-school method. I promise. Even a trained discerning culinary palate will not be able to tell the difference!

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