Thursday, January 31, 2008

Vegetarian Classics



When I was a vegetarian, I went to dinner at a friend's house and she made these amazing quesadillas (5 years ago, maybe?). She got her recipe from the Moosewood Cookbook. I've bought a few and looked for this recipe all over, but I can't find it! I think she might have taken their sweet potato quesadilla recipe and just added the black beans, but I'm not sure...so i just created this from my own taste memories!

Moosewood cookbooks are very popular with vegetarians because they contain so many diverse recipes for food throughout the day from many different regions of the world. I highly recommend checking one out if you like to experiment with different vegetables and non-meat protein products. The Moosewood Restaurant is located in upstate NY.


Black Bean and Sweet Potato Quesadillas with Fire Roasted Red Pepper Soup


Black Bean and Sweet Potato Quesadillas

Flour tortillas, burrito size
1 tbsp. extra virgin olive oil
2 sweet potatoes, peeled and grated
½ yellow onion, grated
1 tsp. chili powder
1 tsp. ground cumin
Salt and pepper
1 can drained and rinsed black beans
1 cup cheddar cheese


Fire Roasted Red Pepper Soup

1 tbsp. extra virgin olive oil
½ yellow onion, minced
Salt and pepper2 cloves garlic, minced
2 red peppers, roasted, peeled and chopped
1 15 oz. can crushed fire roasted tomatoes
2 cups chicken stock
1 tsp. chili powder
1 chipotle in adobo, minced

¼ cup reduced fat sour cream
Chopped cilantro

Directions:

Turn broiler on high.

Preheat a large skillet and a medium soup pot to medium heat and add 1 tbsp. olive oil to each.

To the soup pot, add the minced onion and garlic. Add salt and pepper to each and continue to cook until softened. Add tomatoes, chicken stock, chili powder, and chipotle to soup pot and cover.


Place red peppers on a sheet pan and place under broiler. Turn the peppers over until all sides are charred, about 2-3 minutes per side. Place in a food storage container and let them sit on the counter for 10 minutes until the skin peels off easily. Peel skin off peppers and add to a blender with half of the soup mixture. Puree mixture until it reaches desired consistency, add back to soup pot, and bring back to a bubble.

To the large skillet, add grated onion and sweet potato, cover. Periodically stir the mixture and recover for 15 minutes, until potato is softened and cooked through.
Once cooked through, add potatoes to a mixing bowl, and gently fold in black beans, cumin and chili powder.

Clean out skillet with a paper towel, spray with nonstick cooking spray, and return to heat. Add one tortilla to skillet, brown on one side, flip over. Sprinkle with cheese, then add ½ cup of potato mixture, then sprinkle with more cheese. Fold one side over, brown for 4-5 minutes,then flip and brown the other side. Two skillets can be used to make multiple quesadillas at once.

Slice each quesadilla in half and plate with sour cream, ladle soup into a bowl and top with sour cream and cilantro.

Monday, January 28, 2008

Happy New Year!!!


Maggie and Justin (see Maggie’s wedding cake) hosted a New Years Eve party this year, and my sister and I told her we would take care of the cooking. We planned the party for 20 people, and there were tons of leftovers. We chose to make dishes that can be eaten at room temperature, as it wasn’t possible to keep everything hot all night. We had a very diverse menu of appetizers, which we split the cooking on. It just so happened that Kristine (see Kristine’s wedding cake) was given all of the meat dishes, which she gave interesting names to…
New Years Eve Menu

What I Made:

Caramelized onion and goat cheese crostini
Pear and Walnut Rolls
Mini Twice Baked Potatoes
Mini Ham and Swiss Quiche
Pesto and Olive Tapenade Palimers
Spinach and Artichoke Empanadas
Cranberries and Brie with Baguettes

What Kris made:

Chicken Wang Dip (buffalo chicken dip)
Schwetty Balls (meatballs in the crock)
Wieners (pigs in a blanket)
Cocktail shrimp


My brother-in-law, Dan, enjoying the deliciousness! We labeled everything so people would know what they were eating!

New Years Appetizer #2

Spinach and Artichoke Empanadas (makes 48)

2 tubes of Pillsbury golden layers biscuits or 4 sheets of puff pastry
1 16 oz. sack or frozen spinach, thawed and drained
1 can of artichoke hearts in water, drained and chopped
2 tbsp. extra virgin olive oil
1 yellow onion, minced
1 brick of reduced fat cream cheese
Salt and Pepper

Heat a large skillet to medium heat. Add olive oil and onion, season with salt and pepper, and cook until softened, about 5 minutes. Turn to low, add cream cheese and allow it to melt, add in spinach and artichokes and combine. Turn heat off and let mixture sit.

Preheat oven to 375 degrees.

Open biscuits and peel each biscuit into 3 layers. If you can only get 2 out of each, it’s ok, you’ll just have fewer empanadas. Lay each shell on a cookie sheet and place 1 tbsp. filling in each. Close them up and pinch edges together. Bake for 12-14 minutes until puffy and golden.

New Years Appetizer #3

Pesto and Olive Tapenade Palimers (Makes 24)

2 sheets puff pastry
1/2 cup basil pesto (recipe below)
1/2 cup olive tapenade (recipe below)

Preheat oven to 400. Carefully unfold puff pastry and roll out with a rolling pin. Smear pesto on one sheet, and olive tapenade on the other. From the long edges, roll each side halfway towards the middle. Put on a cookie sheet and back in freezer for 15 minutes to harden. Take out rolls and slice ½ inch thick slices. Place on a cookie sheet and bake 12 minutes until golden brown.


Olive Tapenade

½ cup mixed green and black olives
5 sun dried tomatoes packed in olive oil
¼ cup parmiggiano reggiano cheese
Extra virgin olive oil, if necessary

In a food processor or blender, add first 3 ingredients. Pulse until mixture is chopped, stream in olive oil until it reaches desired consistency, a little chunky but spreadable.


Basil Pesto

1 cup basil leaves
1 garlic clove
¼ cup parmiggiano reggiano
¼ cup toasted pine nuts
¼ cup extra virgin olive oil
Salt and pepper

Chop first 4 ingredients in a food processor. Stream in olive oil until it reaches desired consistency. Season with salt and pepper.

New Years Appetizer #4

Spinach and Pear Rolls (Makes 48)

1 package honey wheat tortillas
1 block reduced fat cream cheese
1 cup toasted walnuts, crushed
2 tbsp. butter
1 bag baby spinach, shredded
2 pears, peeled, cored and diced small
Salt and Pepper

Set cream cheese on counter to soften. Heat a large nonstick skillet to medium-low heat. Melt butter and add pears, cook until pears are slightly softened, about 10 minutes. Add spinach a few cups at a time and wilt it into mixture. Season with salt and pepper, turn heat off and cool mixture. Lay out 4 tortillas at a time and smear with cream cheese, top with crushed walnuts, and some of the pear and spinach mixture. Roll up and put into a food storage container seam side down. Finish all rolls and chill for at least 4 hours, or overnight. Before serving, slice off edges of tortillas, then cut each roll into 6 pieces.

New Years Appetizer #6

Cranberries and Brie with Baguettes (makes 30)


1 wheel of Brie
½ cup dried cranberries
¼ cup honey
1 baguette, sliced on an angle

Brie is so simple yet elegant, and so easy to prepare. Slice baguette on a heavy angle, and toast in a 400 degree oven for 2 minutes on each side. Place brie on a microwave safe serving plate, and heat for 2 minutes. Top with cranberries and drizzle with honey. Serve with toasts all around the wheel of brie.

New Years Appetizer #7

Caramelized Onion and Goat Cheese Crostini (makes 30)

1 baguette
2 tbsp. butter
2 large white onions, sliced thin
Salt and pepper
1 8 oz. log goat cheese

Heat a nonstick skillet to medium-low heat. Melt butter and add onions. Stir and cook for about 30-40 minutes until onions are golden brown. Slice baguette and toast 1 side in a 400 degree oven for about 2 minutes. Slice goat cheese log in half, then into 15 pieces per half. Remove and baguettes, flip and place half moon of goat cheese on each baguette. Let it melt for a minute, then spread. Top each toast with 1 tsp. of onions, place back in oven and toast for another 2 minutes. These can be served at room temperature.

Sunday, January 27, 2008

Spin on Leftovers





I love to take my leftovers and create a whole new meal. Here is one way to remake the roasted vegetables.


Roasted Winter Vegetable Soup


3 cups roasted vegetables
3 cups chicken stock
Splash of milk or cream
Salt and pepper to taste
1 tbsp. Parmiggiano Reggiano
Crusty Bread

Warm chicken stock in a pot on the stove. Add vegetables to a blender with half the chicken stock. Blend until desired consistency. Pour into pot with chicken stock, stir in a splash of milk and season. Bring to heat, ladle into a bowl, top with cheese and serve with crusty bread.

Saturday, January 26, 2008

Week's Menu 1.26-2.1

Here is the menu for this week to help others in planning their own. When writing a weekly menu, there are a few ways to do it. You can base everything around meat, 2 chicken dinners, 1 beef, 2 turkey, 1 seafood, etc., or you can base it around starches - 2 pasta, 2 rice, 2 potato, 1 bread. You can also base it on ethnicity, one mexican night, one italian, one asian, etc. or you can have categories and choose one from each every week - pasta, pizza, burger, roast, stew/soup, casserole, etc. By sticking to a plan like that, you'll find that you don't repeat meals very often. I try to not repeat a dinner because I like a culinary challange (unless it's something we really enjoy)!

January 26 to February 1, in no particular order
Sweet Potato and Black Bean Quesadillas with Roasted Red Pepper Soup
Philly Cheesesteaks and Sweet Potato Fries
Goat Cheese Chicken with Risotto and Roasted Winter Vegetables
Spontaneous Heating Gumbo
Shephards Pie
Chili with Corn Cakes
Spinach Meatballs and Mediterranean Orzo Salad

Tuesday, January 22, 2008

Kristine's Wedding Cake



My sister's wedding cake was the first wedding cake I made. Kristine is a chocoholic, so we knew it would have to be chocolate with raspberry and chocolate mousse fillings. I used Ina Garten's chocolate cake recipe exactly, a raspberry filling I made (following the basic fruit filling recipe) and the mousse is a traditional recipe. I covered it in white chocolate fondant.

Ina's Chocolate Birthday Cake
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder (I use penzeys dutch process cocoa)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee (Starbucks sumatra)

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Chocolate Mousse
4 large eggs
1/3 cup sugar
12 oz. semisweet chocolate, chopped
1 1/2 cups cold whipping cream
1 tsp. vanilla
Whisk egs and sugar in a metal bowl set over a double boiler, whisk constantly for about 5 mins or until a candy thermometer reaches 160 degrees. Remove bowl from water, use an electric mixer and beat mixture for 10 minutes until cool and thick.
Place chocolate over double boiler and melt until smooth.
Beat whipping cream and vanilla until stiff peaks form.
Pour melted chocolate over eggs and fold together, fold in cream a bit at a time.
Cover and chill for at least 4 hours.
White Chocolate Fondant
1 lb. white chocolate cand coating
3/4 cup corn syrup
4 lbs. powdered sugar
8 tbsp. hot water
1 cup glucose
2 tsp. vanilla
1/2 tsp. salt
4 tbsp. white crisco
Melt coating in a pot, add corn syrup. Stir to combine and spread on plastic wrap to cool.
Put powdered sugar in a bowl and make a well in the center. Set aside.
Mix glucose, vanilla, salt and vegetable shortening in a saucepan. Heat until shortening is almost melted. Pour into powdered sugar, stir until thick with a spoon. Pour onto counter and knead smooth. Knead the two mixes together and add more powdered sugar until it reaches a dough like consistency.
To store, wrap in plastic wrap and put in a plastic bag.
Fondant will be somewhat hard when it sets, knead it out slowly to bring it back to original consistency.

Monday, January 21, 2008

Our Wedding Cake



I love gingerbread, so I decided to make half of our wedding cake gingerbread, and half red velvet. I varied a bit from a recipe at foodnetwork.com for the gingerbread. I filled each cake with a cream cheese mixture that I bought. When it comes to cakes that will be worked on for a few days, I don’t like to use homemade cream cheese filling because I worry it will spoil. The cream cheese filling at the Cincinnati Cake and Candy Company is amazing though, especially when I add a little flavor to freshen it up. I added minced crystallized ginger to the gingerbread cake, and cherry to the red velvet. I used a red velvet recipe from foodnetwork.com as well. For this cake, I followed the recipe exactly.


Gingerbread Wedding Cake


1 cup vegetable oil, like soy, peanut, or corn
1 cup sugar
½ cup mild molasses
½ cup full flavor molasses
2 large eggs
3 cups unbleached all-purpose flour
1 ½ tablespoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon fresh grated nutmeg
1 cup water
1 tablespoon baking soda


Preheat the oven to 325 degrees F.


In a stand mixer, beat together the oil, sugar, and molasses. Add the eggs and whisk until smooth.


In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, nutmeg and cloves. On low, beat the flour mixture into the wet mixture until evenly combined.


Heat water in a mug for 1 minute, stir baking soda in water with a fork and beat the water into the batter until just combined.


Pour batter into 2 9” well greased pans. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 25-30 minutes.


Slice each layer in half to make 4 layers.



Ginger cream cheese filling


1 tube of cream cheese filling from Cincinnati Cake and Candy Company http://www.cincycakeandcandy.com/
¼ cup crystallized ginger, finely minced


Whisk ingredients together in a bowl, set aside



Sylvia’s Red Velvet Cake


2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla


For the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.


Cherry Cake Filling (or you can use a can of cherry pie filling)


1 16 oz. sack frozen cherries, thawed and chopped, juices reserved
½ cup sugar
4 tbsp. butter
2 tbsp. cornstarch


Heat a nonstick skillet over medium, add all ingredients, bring to a low boil. Stir constantly, about 10 minutes, until no longer milky looking.


Cool at room temperature.


To fill the red velvet cake, I swirled the cream cheese and cherry in each layer.


I iced the cakes in stardard white buttercream (see Maggie’s Wedding cake) and used white chocolate fondant, which I will post later!




JJ's grooms cake was a carrot cake with walnut cream cheese filling, iced in buttercream and covered in fondant. It was so much fun making his cake and everyone loved it. Charm City has nothing on me...

The recipe I decided on was for cupcakes from wilton.com's website. I tried out a few, we found this one to be the most moist. We had tried some with and without vanilla extract, and we decided we like the cakes without the vanilla best.

Carrot Cake

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 eggs
1 cup vegetable oil
4 cups freshly shredded carrots
2/3 cup chopped walnuts

Preheat oven to 350°F.
In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.
In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well.
Add flour mixture to egg mixture; mix well.
Fold in carrots and nuts.
Pour into well greased pan.

1 recipe made the car, and 1 for each of the 3 layers.

Make sure you use fresh grated carrot, it makes a world of difference and keeps the cake especially moist.

Sunday, January 20, 2008

What else can I add pumpkin to...




I LOVE soft pretzels. I LOVE pumpkin. In fact, I had a dog named Pretzel, and I have a dog name Pumpkin.
My mom always made soft pretzels with us growing up, and I barely ever see them anymore (except at Sam's club, thanks, Sams!) I had 1/2 cup leftover pumpkin and some yeast, so I decided to try making pumpkin pretzels. I took my Mom's basic German soft pretzel recipe, and changed it a bit to compensate for the wet pumpkin. They came out great, but honestly, I couldn't really taste the pumpkin... next time I'd probably leave it out, unless I had some left over in the fridge.

1 pkg. dry yeast
1 cup warm water
1 tsp. salt 1 tbsp. sugar
4.5 cups all-purpose flour
1/2 cup pumpkin puree
1 large egg, beaten
Coarse salt

Dissolve yeast in water, add salt and sugar. Blend in all the flour and knead until smooth. (I used the dough hook on my kitchenaid). Let rise in the oven (turned off) for an hour. Cut dough into 12 pieces and roll into balls. Let rest another hour.
Roll into ropes, twist ropes into pretzel shapes and place on a cookie sheet. Brush pretzels with beaten egg, sprinkle with coarse salt. Bake in a 425 degree oven for 12-15 minutes, or until brown.

Maggie's Wedding Cake


I was asked to make my sister's best friend's wedding cake. It was so fun because the couple is very non-traditional and fun! The dinner was chicken and steak fajitas in an outdoor venue, so we decided pina colada cake would be a hit.

Coconut Cake:
3 sticks unsalted butter
2 cups sugar
5 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
8 ounces sweetened, shredded coconut, chopped a little further in a food processor (makes cutting the cake easier)

Preheat the oven to 325 degrees. Cream the butter and sugar on high speed until it's fluffy, and almost white. With the mixer on low speed, add the eggs, 1 at a time. Add the vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
Pour into 2 well greased 10" round cake pans. Bake 30 minutes or until a toothpick comes out clean.

To make a 4 layer cake, cut each cake in half.


Pineapple Rum Filling:
1 28 oz. can crushed pineapple
1/2 cup sugar
4 tbsp. butter
3 tbsp. cornstarch
1 tsp salt
2 tbsp. rum extract

In a nonstick skillet, add first 4 ingredients. Bring to a bubble and constantly stir until mixture is no longer milky, about 10 minutes. Cool, add extract. Refridgerate for up to a week.


White Vanilla Buttercream
(derived from the Cincinnati Cake and Candy Recipe)
*shortening is used to keep the icing from melting, if temperatures are moderate or cake doesn't need to travel, it can be omitted and everything can be scaled back)
1 cup butter (2 sticks)
1/2 cup white shortening
2 lbs. confectioners sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. butter extract
1 tsp. salt
1/4 cup water

Beat together butter and shortening. Add extracts and salt. Alternate sugar and water, using more water if necessary to loosen up icing for easy spreading.

All cakes were covered in white chocolate fondant, which will be posted later!

It's Wedding Season, Kids!

I made these tuxedo and bride strawberries for my sister's bridal shower. They are so easy to make, and people love them!
Tuxedo Strawberries
36 large strawberries with stems
1 bag white chocolate chips
1 bag dark chocolate chips
Flower candies, or I made royal icing and piped a star tip "flower"
Melt chocolate in seperate bowls over a double boiler. Dip all strawberries in white chocolate. While a little wet, press a candy into 18 (bride).
When dry, dip each side of 18 to create a dark chocolate V (the tuxedos). Use a toothpick or a piping bag to create buttons - I think 3 looks best - and the bowtie.
I used royal icing to make the flowers on mine, but I think buying candies would have been much easier as making royal icing and piping it takes a while, and you only need a few tablespoons to get 12 flowers!

Sinking Cinnamon


I wanted to make muffins, but I didn't have any baking powder. I remembered I had some baking mix, and they came out just as well. I call them sinking cinnamon muffins because i put a crumble topping on and it sank to the middle, which was good, but unexpected. If you want your crumble topping on top, I'd make the muffins and take them out with 2-3 mins. to go and add the topping.

Sinking Cinnamon Muffins
1 egg
1/2 cup skim milk
2 tbsp. vegetable oil
1 1/2 cups baking mix
3/4 cup sugar
1/4 cup + 1/2 cup brown sugar (I used dark)
2 tsp. cinnamon
2 tbsp. butter, diced
1/2 cup chopped walnuts
Baking spray
Mix egg, milk, and vegetable oil until well combined. Add in mix, granulated sugar, 1/4 cup brown sugar, and 1 tsp. cinnamon. Batter will be runny.
Mix the remaining ingredients in a bowl, sprinkle evenly over the muffins, or wait until muffins have been in the oven 16 minutes, then add on top.
Spoon into 6 well sprayed jumbo muffin cups. Bake at 375 for 20 minutes.
This recipe can also be made into a coffee cake, in an 8x8 pan.
The topping will settle in the center and create a gooey nutty cavity.

Pumpkin Bread Variations



I made these mini loaves for the women who hosted my bridal shower in October. This past weekend, I didn't have any chocolate chips in the house, but I had walnuts, so I figured I'd sub the chocolate chips for walnuts, and it tasted great both ways. The original recipe is from Bon Appetit, November 2000.
Pumpkin Chocolate Chip Loaves
1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk (i used skim)
3/4 cup miniature semisweet chocolate chips or 3/4 cup chopped walnuts

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips or nuts. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes.

It's Cookie Time!


My husband is always checking the cookie jar to see if I've added something new. White chocolate is his favorite, so I decided to take an average chocolate chip cookie recipe and change it a bit to his liking, specifically with white chocolate and brown sugar.
White Chocolate Chip and Walnut Cookies

2 ½ cups flour
½ teaspoon salt
1 tsp. baking powder
1/2 teaspoon baking soda
1 cup unsalted butter
1 cup light brown sugar
¾ cup sugar
2 eggs
1 ½ teaspoons vanilla extract
¾ cup white chocolate chips
¾ cup chopped walnuts

Preheat oven to 350°. Cream together sugars, vanilla and butter. Add eggs and mix until smooth. Sift together flour, salt, baking powder and baking soda in another bowl. Add dry ingredients to butter mixture slowly. When flour is just mixed in, fold in walnuts and chocolate chips with a spatula. Drop rounded tablespoons full of dough onto a cookie sheet lined with parchment paper. Bake for 12-14 minutes or until light golden brown.

*Any nut can be substituted for the walnuts, such as macadamia nuts, pecans, or almonds

Eat Your (Mediterranean) Veggies!





Mediterranean Vegetable Subs



When I find a combination of vegetables that work well together, I try to make them into a pasta dish, a pizza, and for my husband, a sub! He loves sandwiches, and this one is one of his new favorites!

1 8” loaf of whole wheat sub bread
¼ cup basil pesto (recipe below)
1 15oz. can quartered artichoke hearts in water
1 roasted red pepper
1 cup fresh spinach leaves
4 slices provolone cheese
2 roma tomatoes
4 oz. (about 10) cremini mushrooms
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Basil Pesto
2 cups basil leaves
1 garlic clove
1/4 cup pine nuts
1/4 cup parmesean cheese
salt and pepper
1/4 cup olive oil
Add first 5 ingredients to a food processor or blender, pulse until chopped small, turn on and stream in olive oil until it reaches desired consistency. I like mine thicker and less oily.

Preheat broiler in oven. Cut bread open lengthwise and hollow out. Place on a sheet pan and let insides toast under broiler for 1 minute.
Slice mushrooms and add to a nonstick pan on medium-high with 1 tablespoon olive oil. Toss around mushrooms every 1-2 minutes until they’re soft and moisture is out. Add balsamic vinegar and let it caramelize on mushrooms. Turn heat off and let mushrooms sit.
Spread pesto evenly on top and bottom of bread. Add a layer of the artichoke hearts and bell peppers on one side, and tomatoes, spinach, and mushrooms on the other. Top each sub half with 2 slices of provolone. Place sub under the broiler until cheese is melted and slightly golden, about 2 minutes.

Tuesday, January 1, 2008

My Picks

Recipe Index

Veggie by Season Index:

Appetizers:
Apple:
Beans:
Bread
Breakfast
Cauliflower
Cherries:
Cookies/Brownies/Bars
Grain Salads:


Peaches:

Pasta


Pastry:
Pizza

Tomatoes:

A Year In the Kitchen Index:

Appetizers:
Beans:
Beef:
Bread:
Breakfast:
Burgers:
Chinese:



Drinks:

Eggs:
French:
German:


Grain Salads and Sides:
Greek:
Indian:

Italian:
Savory Muffins:

Pasta:
Pizza:
Potato:

Poultry:

Rice:




Salads:

Sandwiches:

Sauces:

Seafood:



Slow Cooker:




Soup/Stew:
Spanish:


Tex-Mex:
Tempeh


Tofu:

Vegetarian Entrees:
Vegetable Side Dishes:


Baked Goods/Desserts:

Brownies/Bars:

Cakes:

 
Cookies

 
Cupcakes

 
Muffins

 
Pies/Tarts/Crumbles:

 
Scones/Pastries:


 
TWD

Miscellaneous


Country Challenge:
 
 
Symon Sundays:

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