Category Archives: Veggies

Poached Eggs Florentine with Parmesan Sauce

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I don’t know how to explain what I did on these, but I’ll try my best. They were delicious so I feel like I need to share.

Basically, I poached two eggs in plastic wrap and dropped into boiling water to create a nice round shape to the egg. While they were cooking, I very lightly (and I mean LIGHTLY) steamed the spinach just until it was not cold. (do NOT overcook – it should not be slimy).

I also made a Parmesan sauce of fresh grated parmesan, milk, and butter. I melted and blended it together, stirring frequently in the microwave.

It was amazing. Try it!

Quiche in a Tortilla

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I recently discovered these fabulous little uncooked flour tortillas by Tortilla Land at Costco. Since they come in massive bulk sizes, I usually buy them and freeze half. The other half, I use to make quesadillas and other random things. For example, this broccoli cheese quiche. The raw tortilla makes the perfect shell.

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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.

Vegetable Casserole with Tofu Topping

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My sister made this dish especially for me at a bbq we both recently attended. It is absolutely delicious. She doubled the recipe for some extra flavor, and I thought it was fabulous. She intentionally left out the fact that the topping had tofu in it for the anti-tofu meat eaters in our mix and just said it was “bread crumbs, parm cheese and stuff like that”. They loved it. I’m sure you will too!

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Recipes for a Great Dinner Party

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I had a small dinner party at my house Saturday and we had a fabulous time. But, of course, the main highlights (for me anyway) were all the amazing flavors in the food. I thought I’d take a few minutes to share with you, my faithful readers.

If you don’t want to try all of them, there are two you MUST try: Tomato Olive Butter and the Strawberry Spinach Salad with Goat Cheese. Don’t ask questions. Just do it! (I even moved them to the top of the post so you could get to them easier.)

Enjoy!!!

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Rasberry balsamic dressing

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I needed lunch today, but I didn’t have any real clusters of food that would work together. So, I had to come up with something. I had spinach and feta cheese, so I started working on a salad. And then I remembered I had some dried blueberries, but that would require a sweet-ish salad dressing. And I had none on hand. Here’s what I whisked together:

1 T. raspberry jelly (seedless)
2 T. balsamic vinegar
1 T. olive oil

I’m very pleased with the outcome. It was very tasty. I’ll totally make it again! You should too.

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.

My New Favorite Salad Dressing

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It’s so easy, it’s scary. And I have to ask myself, “Why didn’t I try it before?” I’m using it on all my salads lately. It was especially good on my fuji apple, blue cheese, candied pecan salad I made the other day. Light enough to let all the fabulous apple/cheese/pecan flavors shine through.

  • 6 Tbsp Apple Cider Vinegar
  • 2 Tbsp Olive Oil
  • Squeeze of Lemon Juice
  • Sea Salt
  • Fresh Ground Pepper

Shake together. Eat on salad. It really is that simple.