Sauteed Vegetables with Lemon Vinaigrette Dressing

This recipe was created on Easter Sunday. I did not want to eat the traditional foods that are normally served on Easter because Ham and the sides tends to have a lot of carbs, fat and sodium in it and there are consequences for me when I eat foods with too much of these things. This is an excellent dish as a meal or a side. This was one of the recipes that are vegan/vegetarian friendly. I used my favorite vegetables and beans for this sautéed stir fry dish. Enjoy!

Mixed Sautéed Vegetables with Lemon Vinaigrette Dressing
Created on 04/20/14

Easter04.14vegetables
Ingredients
1 pound fresh asparagus cut into bite size pieces
2 medium zucchini sliced medallion style
4 medium carrots, peeled and sliced diagonally
1 bag of organic non-gmo frozen corn
1 pint of cherry tomatoes cleaned and halved
1 cup of chopped green onions (approximately a bunch)
10 ounces of crimini mushrooms wiped clean and sliced thick
1 can of organic garbanzo beans, drained and rinsed
1 cup of vegetable stock
Salt/pepper to taste

Lemon Vinaigrette (In a small jar with tight fitting lid – add the following ingredients)
1 full lemon squeezed
1 tablespoon of honey
Salt / pepper to taste
1 tablespoon of Stone ground Dijon Mustard
3 tablespoons of apple cider vinegar

Put all the ingredients in the jar, shake well and set aside.

Heat about 3 tablespoons of vegetable stock in a wok over high heat. This process will go very fast. Remember to season each batch of vegetables with salt and pepper suited to your taste. Sautee the carrots for about 5 to 7 minutes; you want the texture to be medium soft and remove and transfer to the serving platter. Then add about 2 tablespoons of vegetable stock and the mushrooms and cook for an additional 3 to 5 minutes, remove and transfer to the platter. Add more stock as needed and continue to cook the zucchini, asparagus, and green onions for additional 3 to 5 minutes and add to the vegetables previously added to the platter. Add the corn, tomatoes and garbanzo beans until fully heated through and transfer to the serving platter.

CLICK HERE TO PRINT THE RECIPE

 

Avocado Garbanzo Tomato Open Face Sandwich

I had quite a few avocados that I purchased on sale so I thought I better try and use some of them up. I was not in the mood for a super fancy breakfast/lunch kind of meal so I made this simple dish that did not take up a lot of my time as I had a lot of appointments. I like Garbanzo beans but I did not want to make a smooth hummus so I mashed the garbanzo beans really chunky, same as the avocados. I was impressed with the simplicity of my meal it came out really good. Filled me up, hit the spot and I was on the go so it was perfect! Enjoy!

Avocado Garbanzo Tomato Open Face Sandwich
Created on 03/21/2012

Click on image to see a larger picture

1 can of organic garbanzo beans, rinsed and drained (you will use about ½ cup of the whole mixture)
¼ cup of Tahini sauce
1 Roma tomato cut into cubes
1 avocado, remove seed
1 tablespoon of fresh cilantro
1 tablespoon of fresh lime juice
1 whole grain English muffin toasted
Salt and Pepper

Mash the garbanzo beans in a bowl until you get a chunky texture. Add the tahini sauce and mix well. Season the garbanzo mixture with salt and pepper. Set aside. Cut up the tomato into chunk bite size pieces. Half the avocado and remove the seed. Scoop out the fleshy part of the avocado and put in a bowl. Add the Roma tomato, lime juice and cilantro in the avocado and mix well. You want a chunky smooth kind of appearance. Season the mixture with salt and pepper. On the toasted English muffin, smear about ¼ cup of the garbanzo mixture on both sides of the English muffin and spread on top with the Avocado/Tomato mixture.

CLICK HERE TO PRINT THE RECIPE

Portobello Eggs Benedict

I am on an Eggs Benedict kick. I love eggs! I think Eggs Benedict is my favorite. Like the Frittata kick I was on last year and subjected my friends and family as food testers (not that they suffered any); I am now on the best Eggs Benedict recipe search. Inspired by the Potato Patch Restaurant in Deland, Florida, when I visited last summer, I ordered their Eggs Benedict dish and was in Heaven. They used smokey sweet ham for their meat, and their Hollandaise sauce was divine. I have been dreaming up different ways to make my favorite breakfast dish. I used what I had in the house but did not realize I was out of English muffins. Portobello Bella mushrooms I had in the refrigerator and thought why not try the mushrooms instead of English muffins. Not quite the vegetarian dish because of the Canadian bacon but the dish can be if you wanted. Enjoy!

Portobello Eggs Benedict
Created on 09/18/11

Click on image to see a larger picture

4 Portobello Mushrooms, clean off with a wet paper towel, cut the stem and remove the gills with a spoon – HOW? Lightly scrape the gills with the back of a spoon to remove
4 slices of Canadian bacon (optional – remove if want to go vegetarian)
4 eggs (click here to see short tip on how to cook poached eggs)
1 cup of baby spinach (about a fistful of spinach)
1 medium tomato (you should be able to get 4 slices)
1 Avocado sliced (you should get four slices of Avocado per half)
1 teaspoon of vinegar
Olive oil
Salt / Pepper to taste

Prep:
In a pan with high sides, fill up with water till about 1-1/2 inches from the top. Bring to a hard boil and then reduce the heat until the water is just simmering.

Heat up a grill pan on medium high heat, brush with olive oil and then brush the top and inside of each mushroom with the oil. Put mushroom face down on grill and season with salt and pepper. Cook for approximately 5 to 10 minutes the mushroom will wilt slightly and have water in the cups, flip the mushrooms over and cook the bottom of the mushroom for about a minute or two get rid of the water (mushroom juice). Place the Canadian bacon on the grill and cook for approximately 3 minutes. Remove from the grill.

Turn the mushrooms back over on the grill and lay the Canadian bacon inside the cup of the mushroom. Put about 4 to 5 baby spinach leaves on top of the bacon and let the mushroom, Canadian bacon and baby spinach cook for about a minute or two. Take the mushrooms off the heat and put aside.  

In a pan with simmering water, add one teaspoon of vinegar. The vinegar will help keep each egg together (congeal) and not spread in the water.  Cook the eggs in simmering water for approximately 4 to 5 minutes and remove with a slotted spoon onto a paper towel to collect any excess water from the egg. Remember, you can cook the eggs longer to your preference but you will want to have some yolk to flavor the dish.

Slice the tomato. Cut the avocado in half and remove the pit. Remove the avocado meat from the skin and slice.

To Assemble:

Place the (2) grilled Portobello mushroom tops on the plate, add 2 slices of avocado per top, and one slice of tomato and then put the poached egg on top.

Season the eggs with salt and cracked pepper.  Eat and Savour!

Cook Tip: You can add hollandaise sauce on the Eggs Benedict but I wanted to keep the fat content down, so I chose not to add the sauce. FYI – 1 Tablespoon of Hollandaise sauce is 67 calories and 7 grams of fat.

CLICK HERE TO PRINT THE RECIPE

Ricotta-Basil Stuffed Tomatoes

Since moving to Ohio from Michigan I have been busy with many things and seriously have not really cooked for friends like I used to. Last night, I had my first official dinner with friends. Getting to know people’s food tastes can become challenging and intimating sometimes. I was lucky because vegetarian food was the perfect food choice for my newly made friend. Tomatoes are in season right now and the fresh flavors really popped in this recipe I took from the current summer Vegetarian Times Special Farmer’s Market Cookbook magazine. I wish I thought of it – absolutely brilliant. I did not change anything in the recipe it was perfect.

Ricotta-Basil Stuffed Tomatoes
Created on 8/11/11

Click on the picture to see an enlarged photo

8 large beefsteak tomatoes
2 large eggs
1 cup low-fat ricotta cheese
¼ cup finely chopped onion
¼ cup chopped fresh basil (do not adjust this the flavor was perfect)
2 tablespoons plus 4 teaspoon grated fresh Parmesan cheese, divided
1 clove garlic, minced (about 1 teaspoon)
1 cup fresh corn cut off the cob
1 cup diced zucchini plus 24 thin zucchini slices

Preheat the oven to 350 degrees F. Slice the tops off the tomatoes and scoop pulp out of centers so that the filling can be stuffed inside the tomato. Discard half of the tomato pulp or reserve for another use. Finely chop the balance of the tomato pulp. Whisk together eggs and ricotta in a bowl until smooth. Add onion, basil, 2 tablespoons of the Parmesan, garlic, corn, diced zucchini and chopped tomato pulp; stir until combined. Fill each tomato just to the top with ½ cup of ricotta mixture, then sprinkle with ½ teaspoon of Parmesan cheese followed by 3 zucchini slices and cover with tomato top. Place in a baking dish. Bake 45 minutes or until filling is pulled up and tops are browned. Remove from oven and let stand 10 minutes before serving.

CLICK HERE TO PRINT THE RECIPE

Summer Vegetable Stir-Fry

Local fresh farmer market ingredients what can I say? Summer squash, zucchini, spring onions, mushrooms oh my. All of my most-favorite things to eat. I made a simple stir-fry to go with my Red Potato, Onion and Tomato Gratin. Fresh vegetables sautéed lightly with a little olive oil, salt and pepper, I couldn’t have asked for a simpler dish than this. Enjoy!

Summer Vegetable Stir-Fry created 07/03/11

2 yellow summer squash, halved and cubed
2 zucchini, halved and cubed
3 spring green onions, sliced
1 pint of baby Bella mushrooms, cleaned and sliced
6 garlic fronds, chopped
1 large tomato, chopped
Olive Oil
Salt / Pepper

In large sauté pan, add about 2 tablespoons of olive oil over medium high heat. Sauté the onions, garlic fronds and mushrooms for about 5 to 7 minutes. Add the summer squash and zucchini and sauté for about 5 minutes until the vegetables are hot but still crisp to taste. Remove from heat and add the chopped tomatoes and stir until tomatoes are warm. Season with salt and pepper. Serve hot.

CLICK HERE TO PRINT THE RECIPE

Grilled Guacamole Dip

There were avocados on sale when I went grocery shopping over the Fourth of July weekend and I thought I would try something different with the avocados. I am a huge fan of guacamole and saw something quick on the food channel about grilling avocados. I decided to experiment and try grilling all my vegetables and created this amazing dip. I am thinking that next time, I will grill a couple of Jalapeno peppers and add it to the dip to give it some pop instead of using Tabasco sauce. This recipe is so delicious!

Grilled Guacamole Dip, created 07/06/2010

(2) Roma Tomatoes, sliced thick
(3) Avocados, cut in half and pitted
(1) Lemon, sliced thick
(1) Onion, sliced thick
(2-3) Tablespoons Olive Oil (approximately)
(2) Corn on the Cob (fresh or already cooked)
Tabasco Sauce
Salt and Pepper to Taste

Prep and Grilling the Vegetables:
Cut tomatoes, onion, and lemon into thick slices. Cut the avocados in half and remove the seed. Preheat a grill pan or if you are barbequing that day, you can barbeque these items on the grill. Brush all the vegetables lightly with olive oil except for the lemon and the hard green part of the avocado shell. Place the avocado halved side down on the grill along with the sliced onions. Lightly season the sliced onion with salt and pepper. Grill the avocado and onion until you have good grill marks – will be about 4 to 5 minutes for the avocados and maybe 6 to 7 minutes for the onion. Remove from the grill and place the sliced tomato and lemon on the grill. The tomatoes will take no more than a minute and half and the lemon slices about 3 to 4 minutes. Grill the corn on the cob until the corn is light brown all the way around the cob, brush lightly with olive oil and season with salt and pepper. This may take a good ten to fifteen minutes depends on your oven or grill.

To Make the Guacamole:
With a large spoon, gently run the spoon around the avocado shell and remove the inside of the avocado and put in a bowl. Chop into small pieces the grilled onion and place in the bowl. Chop up the grilled tomatoes and put aside. Run a sharp knife down each side of the cob to remove the corn.

Mash the avocados to the desired consistency you prefer and add the tomatoes and the corn. Squeeze the lemon slices to extract the juices and mix all the ingredients well. Add about 15 to 20 drops of Tabasco sauce and lightly season with salt and pepper. Mix lightly one more time and serve with vegetables, crackers, or chips. Enjoy!

CLICK HERE TO PRINT THE RECIPE

Edamame, Black Bean Corn Salad

Hello fans! It has been awhile since I have done any serious cooking. Looking back at my food diaries and notes, I think my last post was January 17th. For that I apologize and I have missed cooking, creating new recipes to add to my lifelong commitment of eating and making healthy food choices. I created this dish to eat for lunch or dinner to go with a nice green/herb salad with simple vinaigrette dressing. The flavors in this bean salad go very well together and it is a perfect dish to bring to a picnic barbeque or to simply grab a bite to eat when on the run. Enjoy!

Edamame, Black Bean, Corn Salad created 06/10/11

Edamame Black Bean Corn Salad

Click on picture to enlarge

1 can organic black beans rinsed and drained

¾ cup fresh corn cut from the cob or frozen organic corn thawed

1-1/2 to 2 cups shelled edamame thawed

½ cup red onion finely diced (optional)

1 pint or 2 cups of your favorite salsa (I used my own salsa that I canned from my garden last summer)

2 tomatoes diced, with seeds

3 tablespoons good quality olive oil

2 teaspoons ground cumin

½ cup chopped fresh cilantro

¼ cup chopped fresh parsley

Combine all the ingredients together in a large bowl and refrigerate for a few hours to give the flavors a chance to marry.  Eat alone or with a salad – serves 4-5 people.

CLICK HERE TO PRINT THE RECIPE

%d bloggers like this: