Category Archives: Mains

Cajun Black Eyed Pea Soup

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I hosted a soup party on New Years Day for some close family and friends. It’s an annual tradition that we missed last year due to some circumstances beyond my control. I was happy to reinstate the tradition. Unfortunately, everyone signed up to bring things other than soup, so the last minute, I figured out that we really didn’t have enough soup to go around. I scrounged up the best tasting soup from things in my closet with some inspiration from a few online recipe searches. Here is what we ended up with. It was warm, spicy and hearty. Perfect for a cool winter day or evening. Even my husband, the carnivore, loved this soup and asked for seconds. He even happily ate it the next day as leftovers. Success!

(Sorry the pic isn’t much better than this; I was in a hurry trying to hostess and barely had time to snap a few shots)

Cajun Black Eyed Pea Soup

Serves approx 16 (you can cut it in half or freeze half if you don’t want so much)

  • 1 Tbsp butter
  • 1 medium onion, chopped
  • 8 cups vegetable broth
  • 2 cups water
  • 2/3 cups brown rice
  • 1 tsp cayanne pepper
  • 1 tsp cajun seasoning (such as TexJoy – I had some on hand thanks to my friends from Texas… Just… shhhh… don’t tell anyone it has MSG in it. eep!)
  • 1/4 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 bay leaves
  • 5 faux sausage patties or links (I used Morningstar Breakfast Patties)
  • 4 cups cooked black eye peas (cook them yourself, fresh in the produce department – that’s what I did – , or use a low sodium canned version, rinsed and drained)
  1. In a large soup pot, melt the butter. Add onion and saute until tender (approx 5 mins)
  2. Add the broth and water to the pot and bring to boil. Once boiling, add rice and all seasonings. Bring back to a boil. Cover and let cook 10 mins.
  3. While the rice is cooking, prepare your faux sausage by defrosting in the microwave for approx 1 min. Cut into small cubes. If it’s not frozen, simply cut into small cubes and set aside.
  4. Add sausage and black eyed peas to the soup. Bring back to a boil on medium-high heat. Cover and turn down the heat to medium low. Let simmer for about 20 additional minutes.
  5. Taste and season more as desired.

Mediterranean Vegetable-Cheese Pie

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I’ll just go on record and say that this is absolutely AMAZING and DELICIOUS and you might as well double the recipe right off the top because you’ll eat it all and then come back wanting more. I made this for our Christmas morning brunch and it was a hit. I tripled the recipe and came home empty handed. Every single crumb was devoured. I made it a week later for dinner. It worked just as well for either meal!

To top it all off, it’s HEALTHY. (what a nice way to start 2010, no?). The nutritional content on this both surprised and thrilled me and it’s for an entire quarter of the pie! It’s just 192 cals, 4.8g fat (2g sat fat), 10.5g carb, 17.5g protein, 7.8g fiber. Don’t lie. You’re in awe too.

Mediterranean Vegetable-Cheese Pie

Serves 4.
Recipe from SELF, April 2005 courtesy of Epicurious.
Rancho La Puerta Spa, Tecate, Baja California

  • Olive-oil cooking spray
  • 2 medium potatoes, peeled and sliced in 1/8-inch rounds
  • 1/2 cup diced onion
  • 8 oz (about 8 cups) baby spinach
  • 3 kalamata olives, pitted and chopped
  • 2 whole eggs
  • 3 egg whites
  • 1 cup nonfat ricotta or fat-free cottage cheese (I couldn’t find nonfat ricotta, so I went with the cottage cheese and couldn’t tell the difference)
  • 1 tbsp feta, crumbled
  • 3 tbsp finely chopped fresh basil or dill, or 3 tsp dried basil or dill, divided into 2 equal portions (I used fresh basil)
  • 3 Roma tomatoes, sliced into 1/4-inch rounds
  • 1 1/2 tbsp grated Asiago or Parmesan
  • 1 1/2 tbsp grated lowfat mozzarella
  1. Heat oven to 350°. Coat a 9″ pie plate with cooking spray.
  2. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes.
  3. Remove from oven and set aside. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives.
  4. In a bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean.
  5. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.

192 cals, 4.8g fat (2g sat fat), 10.5g carb, 17.5g protein, 7.8g fiber.

Tea Sandwiches (x3)

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20091112_teasandwiches1

More dishes from my friend and my tea party… Thank you Epicurious (as usual) for providing more yummy recipes!

I set out to make just one vegetarian sandwich, and yet I ended up making three different varieties. That’s what happens when you give an indecisive, food loving girl too many good choices!  I was very pleased with all three. They were each unique in their own way, still holding true to the light tea sandwich theme. They all were devoured by all in attendance.  I would make them again, for sure!

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Zucchini and Goat Cheese Soup with Herbs

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Zucchini Goat Cheese Soup

In preparation for a tea party my friend and I were hosting together, I was browsing some blogs and Tastespotting to see what I could find. Tastespotting never disappoints and once again provided me with this gorgeous inspiration. This picture of a zucchini soup caught my eye since it looked like a perfect addition to my tea menu. I followed the link.

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Asian Tofu Salad

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Inspired by a tofu salad I had a Trader Joe’s recently, I tried my hand at my own homemade version with a few tweaks to the flavor. I tried to make it somewhat Vietnamese Spring Roll-esq, so to speak. The result was a smashing success. I served it to a group of friends and they had nothing but raves. I have cravings for it on occasion. The flavors compliment each other so well.

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Kale and White Bean Stew

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In the spirit of trying to use more in-season vegetables, I found this delicious stew  recipe in my latest Bon Appetite magazine – Kale and White Bean Stew. I didn’t have all the ingredients that the recipe called for, so I modified slightly, but it was still delicious and I can imagine the original is as delicious.

Unfortunately, I somehow deleted the photo I took of this stew from my digital camera, so you’ll just have to use your imagination and make it for yourself! :)

Kale and White Bean Stew

  • 1 1/2 pounds kale leaves, center ribs and stems removed
  • 3 tablespoons olive oil
  • 1 cup chopped peeled carrots
  • 1 cup chopped celery
  • 1 cup chopped shallots (about 4)
  • 2 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 2 15-ounce cans white beans (preferably organic), drained
  • 4 cups (or more) vegetable broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tablespoon Sherry wine vinegar
  • 2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)

Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.

Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

Fall recipes I want to try

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Carrot Persimmon Cupcakes

These are from the brand new blog I Dream of Dessert by the same author as the recently closed blog “Cupcake Blog”. I’m glad they opened a new blog since making the decision to stop blogging at the cupcake blog spot. The recipes are unique and the photos are beautiful. I can’t wait to see what new creations they come up with next.

Seitan Roulade with Chestnut Stuffing

From the VeganYumYum blog, I wish I was a guest at their house this Thanksgiving! This recipe makes the perfect turkey alternative. It looks amazing. If I had more time this Thanksgiving, I would have definitely tried it. Maybe next year!

Nikki’s Sweet Potatoes

I’m 95% sure I’m going to make these from 101 Cookbooks for our Thanksgiving dinner tomorrow. They look amazing. I can imagine the coconut milk, macadamias and ginger are the perfect compliment to the sweet potatoes.

Pumpkin Twinkies with Meyer Lemon Filling

I have a soft spot for the Hostess Twinkie. I’m not entirely sure why, considering the thing is nearly indestructible and the worst thing in the world for one to consume considering all the horrible ingredients. But that aside, the concept of a cake filled with some yummy cream is defintely something up my alley. I think of it as a rectangular filled cupcake with no frosting. These pumpkin twinkies sound great and filled with a zing of meyer lemon cream filling… Yum.

Vegetable Lasagna with Goat Cheese

I love goat cheese. I’ve found it compliments a great number of dishes from sweet to savory and this lasagna with all kinds of vegetables and goat cheese would make a great cold night, hearty meal.

Tropical Chickenless Sandwich

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A perfectly delectable dinner on a hot summer evening, a Tropical Chickenless Sandwich with Sweet Potato Fries on the side.

I have to say, I shamelessly took the concept from the Veggie Grill in Irvine. You may recall I talked about it a few posts back. I think mine is just as good or even better. I kept eating even though I was almost stuffed to the gills. I also got rave reviews from my husband about how the flavors complimented each other so well. I can’t wait to make it again!


Tropical Chickenless Sandwich:

  • Faux Chicken Breast (I used “Veat”)
  • Herb Slab Bread, cut for sandwiches (mine was from Acme Bread Co)
  • Mango
  • Avocado
  • Tomato
  • Baby Spinach
  • Red Onion
  • Papaya Salsa (see recipe below)

- Cook faux chicken according to package directions.
- Spread papaya salsa on one side of the bread and on faux chicken.
- Place spinach on chicken and then layer thin slices of red onion, tomato ,mango, and avocado on top.
- Drizzle a little more salsa on top for added flavor.
- Serve with baked sweet potato fries. (Mine were from Trader Joe’s in the frozen food section)

Papaya Salsa:

  • 2 Papayas (not quite ripe)
  • 1/4 Red Onion
  • 1/2 Jalapeno Pepper, seeded
  • 1/2 bunch, Cilantro
  • Salt & Pepper, to taste

- Put all ingredients in a food processor and process until well combined.
- Taste and add more ingredients to your own taste preferences.

Miso Soup with Sweet Potato Dumplings

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Every New Year’s Day, I host a soup party. The only requirement is that the soup be homemade. I don’t normally do a soup since I’m hosting and doing the hot drinks, desserts, etc. My sis brought an amazing soup to my party and with her permission, I just have to blog about it. She pulled it off of Epicurious. “Miso Soup with Sweet Potato Dumplings“. I would love to make it again. It was wonderful!

Here is the picture from Epicurious. As you can see, the sweet potatoes are bright orange, making the dumplings more interesting to look at. For some reason, her sweet potatoes were a very light yellow color, so it didn’t pop as much, but it still tasted amazing.

Oh, and the best part about this recipe? It’s pretty good for you! Check out these nutritional values! 286 calories, 6 g fat (0.5 g saturated), 47.8 g carbs, 8.3 g fiber, 11.5 g protein


Miso Soup with Sweet Potato Dumplings

Ingredients:
1 pound sweet potatoes
1 tablespoon canola oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced bok choy
1 cup bean sprouts
1 cup edamame, shelled
12 wonton wrappers
3 tablespoons white miso, plus more to taste
2 scallions, thinly sliced

Directions:
Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.

Must Try Recipe: Butternut Squash Gratin

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This is seriously one of the best dishes I’ve had in a while! I made it for my family party last Sat night. It was a hit. I got there late and was afraid everyone would be full and not want any. A few people tasted it and word got around that “you’ve got to try it!” In a short time, it was gone!

It’s perfect for the vegetarian going to a meaty party. It’s a hot, hearty meal that can act as a vegetable side dish for those who eat meat and act as a main dish for the veggies. I hope to make it again soon. (as in the next week). It was that good!

It’s also perfect for if you have to travel, because it can be made ahead of time, a day early, and refrigerated if you want to. You just have to pour the cream and sprinkle hazelnuts over the top and bake it 40 mins before serving. I made mine Friday afternoon and baked it right before I walked out the door. With towels around it, 45 mins later, it still required hot mitts to pull it out of the car.

The recipe is from epicurious.com, originally published in Bon Appetite’s November 2007 issue.

Now, go make it, I tell ya!

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