Farm Market Frittata
September 20, 2012 - Written by DianaEggs are a lovely protein, don’t you think? We often turn to eggs when we want something quick and delicious for breakfast or dinner. I made this frittata the other day using eggs, farm market veggies and a vegetarian burger(okay, it’s a Luna Burger – anything tastes good with a Luna Burger in it) crumbled up, plus some cheese. My husband took a bite and told me it wasn’t right, because his eggs don’t taste this good, and aren’t this filling when he makes them. The end of summer is bittersweet because the fresh locally grown veggie supply starts to wane, but at the same time they have their best flavor. Get’em while their fresh.
Farm Market Frittata
Farm Market Frittata Print Prep time 15 mins …
Roasted Vegetable Lasagna
August 28, 2012 - Written by Diana
Are you a seasonal cook – trying to use the fresh ingredients in the season in which they are their best? Summer is such a great fresh vegetable season and the farm markets are full of great local vegetables that ripened on the vine or stalk and were picked at the right stage for freshness. I try to stay local and seasonal when there are fresh ingredients being grown nearby to take advantage of, and it’s so easy to come up with great dishes. I made this roasted lasagna in a smaller portion for my husband an son, and then made a bigger version to bring to my mother in law’s for a family gathering. It’s deceitful, you think there’s meat and pasta, but there isn’t. The eggplant replaces the pasta, holding up really well and the crumbled goat cheese mixed with herbs almost give you the texture of crumbled meat and the creaminess of ricotta (which you could use instead) at the same time. Filling in with roasted tomatoes, onions and red peppers in between the layers bumps up the flavor….
Rutabaga Au Gratin with Leeks and Sage – Battle Spherical
March 28, 2012 - Written by Diana
So many spherical things, what to do, what to do, spherical ingredient, or spherical dish?… I had to decide quickly because the month was winding down for this month’s Culinary Smackdown – Battle Spherical. Rutabaga, mango, oranges. Are oranges too round to be spherical? Is a lime more spherical? Looking up sphere – it has to be perfectly round, well, then mango isn’t spherical, or lime, but the rutabaga was pretty darn round (Drat – now I remember that I forgot a photo of a rutabaga before so that you could see how round it was.
My son’s friend was over and asked what I was peeling and I told him it was a rutabaga – similar in taste to a turnip. It is a swede turnip, or a yellow turnip and a cross between a turnip and cabbage. The skin is thin, but difficult to peel because it’s so big and round. I just used a big knife to skin it. Then I sliced it thinly and cut the slices into pieces. Since this is a play on another classic – potatoes au gratin, think …
Chocolate Mousse with Berries – Quick Valentine’s Dessert
February 14, 2011 - Written by DianaHere’s a Chocolate Mousse recipe that’s so quick, easy, delicious and perfect for Valentine’s Day. For the Superbowl I made vegan cupcakes that were delish. I thought the glaze tasted like pudding, but it was thick and sweet. I took that recipe and changed it into a mousse. This dessert is pretty fast and easy to make.
The microwave was used to melt the chocolate and goat cheese together before putting it into the magic bullet to combine it and add air (to moussify). That’s really all it takes, pour the mousse red raspberries and sliced strawberries in ramekins and then decoratively top with one of each and refrigerate. This is a dessert you can make after work and cool while dinner is being devoured. I loved it and so did my husband. One for us tonight, and another for tomorrow (no kids, oh well).
Ingredients:
- 8 ounces silken tofu
- 4 ounces semi sweet chocolate
- 2 tsp chevre (goat cheese – plain)
- 1 tsp vanilla extract
- 1 1/2 tsp agave
- 4 strawberries
- 12 raspberries
Use a paper towel or cloth to drain and pat dry the …
Quick Quinoa Burgers
January 28, 2011 - Written by Diana
Quick Quinoa Burgers is from The 150 Healthiest 15-Minute Recipes on Earth by Jonny Bowden and Jeannette Bessinger. When Deb, Desiree and I were younger, my dad tried the meatless burger thing. He used birdseed – or rather millet, but they were dry and not very tasty. I tried this meatless burger thinking it would end on the same note, but I really was surprised at how good they were. No, they don’t taste like burgers, not at all, but they are packed with flavor. Where the recipe said to use a quality salsa – I used my canned salsa. Where it said to use canned kidney beans, I substituted pinto beans that I made up earlier in the week, and it had a little garlic flavoring in it. I also topped the burger and sauce with chopped avocado. Deb are you listening – this meal had quinoa, avocado and salsa in it, you will like it.
Ingredients:
(Burger)
- 1 can (15 oz) kidney beans
- 1/4 cup quick cooking rolled oats
- 2 oz grated or crumbled cheese (or 1/4 cup nutritional yeast for a vegan option)
- 1/2 tsp salt
- 1 cup cooked heirloom …
Vegetarian Tofu Pumpkin Pie
November 19, 2010 - Written by DianaThis recipe is for my son’s friend Ben. At the tender age of 18, he and another friend are living on their own. Ben is a vegetarian and head chef – which is a good way to keep track of what is going on in the kitchen. So for his vegetarian Thanksgiving, I’m offering this Vegetarian Tofu Pumpkin Pie. Use the firm tofu for this recipe that I found online at House America.
Vegetarian Tofu Pumpkin Pie
Serves 8
INGREDIENTS:
1 pkg(14 oz)House Foods Premium or Organic Tofu Firm
3/4 cup brown sugar
2 tsp cinnamon
1 can (16 oz) cooked pumpkin
1 prepared graham cracker pie crustDIRECTIONS:
Preheat oven to 350°
In a blender or food processor, add all ingredients and blend thoroughly. Pour mixture into pie crust; bake in a 350°F oven for 45 minutes or until set. Serve chilled.Note Cooking tips:
Remove moisture from Tofu by microwaving it for about a minute; pour off water and blot well with paper towel before using. Be careful, Tofu will be hot!And to go along with it .. an Orange Mango Smoothie, mmmmm….
Wild Rice Salad
August 11, 2010 - Written by Diana
We knew there were going to be vegetarians at my son’s graduation party. I’ve been feeding his vegetarian friends whenever they came to visit. I don’t like picky eaters, people who don’t eat because something looks funny, or because it isn’t made the same way as their mom makes it. However, I do believe in accomodating dietary restrictions, and choices. These kids are not problem children and will find a way to help make things work, but for my son’s party I wanted there to food they would love, because I wanted them to know that they are always welcome and that I was thinking specifically of them. Don’t get me wrong, it wasn’t a hardship, this dish is really an easy to make no fuss dish. I quadrupled and changed up a recipe I found in Cooking Light – Kitchen Secrets for Quick and Easy Meals. This booklet ( thicker than a magazine) is packed with plenty of great tasting and looking dishes. I love the dill, green onion and feta combination, it’s fantastically delicious and fresh.Wild Rice Salad with Chickpeas, Dill and Lemon
- 2 cups cooked wild …
Cumin’d Lentils and Carrots from The Heart Smart Diabetes Kitchen
May 20, 2010 - Written by Diana
This delicious idea comes from The Heart Smart Diabetes Kitchen recipe book, that I received to review. This is the first time I made lentils, and I am pleased to say I enjoy them a lot. My daughter isn’t so sure, my son and husband both liked it too. My mother is a fan of lentils (though we’d have to leave out the onions for her) so we may have it again this weekend. This dish was easy to prepare and took less than 45 minutes total to come together. Cumin’d Lentils and Carrots were a great side dish along with our NuWave Rosemary Chicken for dinner on Sunday.Ingredients:
- 1 1/2 tbs canola oil
- 1 cup diced carrots
- 1 cup diced onions
- 1 1/4 cups water
- 1/3 cup dried lentils
- 1/2 tsp ground cumin, divided
- 1/2 tsp salt
- 1/2 tsp sugar
Directions:
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Cook carrots and onions 8 minutes or until richly browned, stirring frequently. Add water, lentils and 1/4 tsp cumin. Bring to a boil, reduce heat, cover tightly and simmer 25 minutes or until lentils are tender. Remove from …
Big Bowl of Whole Grainy Dinner Goodness
January 27, 2010 - Written by DianaTonight’s dinner was inspired by a store bought frozen lunch I had today. It had beans, whole grain orzo, dried cranberries, spinach and a little bit of cheese. I enjoyed it quite a bit and thought I would use it as inspiration to create my own big bowl of whole grainy goodness. Even though the barley and quinoa stuck to his braces, my son thought it was delicious. My husband also liked it a lot too. I know my daughter would have enjoyed it, and that she would have grabbed the leftovers thrown salad dressing over top and had it cold for lunch the next day. One thing I would have changed would have been to add in more chard. I dug through the snow to find what chard I could from the raised beds in the garden. I found some small leaves, only about 7 or 8, but it was enough to give it a little color and flavor. I just wish I had more. It’s so cool to go dig through the snow for chard in the middle of winter, but your fingers get awfully cold and you have to be careful that they don’t stick to the …
Roasted Apple and Butternut Squash
December 4, 2009 - Written by DianaHere’s a way the whole family will enjoy butternut squash and apple. I used a splash of orange, plus grated the rind and ginger. This was fabulous, fantastic, divine, delicious and good tasting. Butternut squash is so delicious and nutritious for you and such a great autumn food to serve. Apples go well with it, and the orange gives it sweetness without adding sugar.
I told my son to tell me it tasted wonderful, and after he tasted, he agreed. If you have kids that balk at squash, this is the way to serve it.
Oh, this dish is heavenly good. I think I’m bringing it to my mom for Christmas.
Roasted Apple and Butternut Squash Print Ingredients
- 1 butternut squash, peeled, seeded and diced
…
- 2 cups cooked wild …
