Tag Archives: vegetable

Pasta with Spinach Pesto & Peas

Recently,  I was in the  mood for pasta.  Particularly the flat and wide variety such as reginette.  I found some at the store, so all I had to find next was a recipe for a tasty sauce. I was planning to serve this to my family for lunch, so plain old tomato sauce was not going to cut it, especially for Mariano.
I scanned my usual food blogs and food sites and I came across this recipe which seemed like the perfect way to sneak in some greens. Plus, I had never tasted pesto made out of spinach before so it was the perfect opportunity to taste something new.

I didn’t have all the ingredients at home, so I was quite liberal about substituting ingredients, and also adding some.  In fact, I just used the recipe as an idea.   (You can click the link below to see the original recipe.)   If you get left over pesto, you can use on sandwiches!

Helga

Pasta with Spinach Pesto & Peas

Continue reading

Fried Rice

I wasn’t a big fan of rice, but nowadays I eat a lot of it. I especially like the fried rice with pork we get from our favorite Chinese restaurant, and I was in the mood for some… but it was the middle of the week (no take-out allowed!, we try to eat as healthy as we can during the week, and it’s also good for our budget), so I looked up a recipe to make a quick version of it at home.  This recipe is great for a weekday meal, you can sneak in any kind of vegetable you like, snow peas would’ve been a nice addition but I used what I had at hand, some carrots, spring onions, and peas.  Aside from being a quick and delicious meal, another advantage is that it is a kid friendly recipe, my daughter loved it!. ( Well, in all fairness, she loves rice… however it is cooked.)

 An important note is that for this kind of recipe, old rice is best.  So if you have any leftover white rice, use it.  Otherwise, you can cook the cup of rice the day before and use it the next day to finish preparing the dish.

IMG_6853

Fried Rice

Ingredients (serves 4)
Recipe adapted from Taste

Ingredients:

1 cup white rice (uncooked)
2 eggs
2 chicken breasts, cut into chunks.
2 teaspoons vegetable oil
1 carrot, peeled and grated
1 teaspoon fresh ginger, finely shredded (microplane)
1 garlic clove, finely chopped
2 shallots, trimmed, finely sliced
1 spring onion, finely sliced. (use the green parts for garnish)
1/2 cup cooked peas
1 tablespoon soy sauce, plus extra to serve

Procedure:

  1. Cook the rice as you normally would, and let it cool.
  2. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
  3. Add a little more oil to wok (or pan) and add the chicken. Cook until light golden. Add carrot. Stir fry 1 minute. Add shallots, garlic, peas, ginger and rice. Cook, stirring, 3-4 minutes. Add egg, spring onion (white and green parts) and soy sauce. Stir until heated through. Serve immediately, with extra soy.

IMG_6849

IMG_6853

Grilled Vegetable Pizza

I have a cook-off coming up. Jake Van Ness is flying to Guatemala in a few days and we will have a pizza duel after Christmas, word around the campfire is his pizza is nothing short of amazing, so I have to find myself a good recipe so I don’t humiliate myself. This is not it.

I made these last weekend because my sister Petra was coming over to visit and I wanted to make something quick and delicious we could chow down on while we caught up on our week’s events. She certainly has a lot to tell, she’s a med student on her last year and she was hours away from running yet another marathon, she’s quite the local athlete (completely opposite to moi).

This pizza sort of made itself, I didn’t really know what I was going to end up with, I just piled stuff on. My base was pita breads, I grilled vegetables I had around with olive oil and a simple salt and pepper seasoning, used creole tomato sauce and shredded mozzarella cheese, and at the end added a little kick with tabasco, which I love.

Grilled Vegetable Pizza

Grilled Vegetable Pizza
Yields 5 individual sized pizzas

Ingredients:
5 pita breads
1 1/2 cups creole tomato sauce
4 portobello mushrooms
1 zucchini
1 red bell pepper
1/2 red onion
2 tomatoes
2 cups shredded mozzarella cheese
1 bunch asparagus
Parmesan cheese for sprinkling
dry basil
salt and pepper to taste

Procedure:

  1. Start grilling.  I used my indoor griller, so I pre-heated it for 5 minutes. Follow your griller’s instructions.
  2. Slice the mushrooms, zucchinis, bell pepper, onion and tomatoes. Keep each vegetable in a separate bowl as you will be grilling in batches.   Coat the vegetables with olive oil and season with salt and pepper.
  3. Grill each of the vegetables and set aside.
  4. Set your pita breads on two cookie sheets (3 pitas on one and 2 in the other) and spoon a good amount of tomato sauce.
  5. Follow by evenly coating with equal amounts of each of the vegetables.
  6. Cover with shredded mozzarella and sprinkle with enough parmesan to your liking.
  7. Season with dry basil, salt and pepper and finally, top with 2 asparagus tips
  8. Bake at 350 for 10-12 minutes or until cheese has completely melted.

Grilled Vegetable Pizza

Grilled Vegetable Pizza

Grilled Vegetable Pizza

Grilled Vegetable Pizza

Grilled Vegetable Pizza

Grilled Vegetable Pizza

Cherry Tomato Cobbler

A savory tomato cobbler had never occured to me, so this recipe caught my attention. I first saw it while browsing through one of Living Magazine’s recent issues, it seemed easy enough to make so I thought I would surprise Mariano on one of our weekly lunches.  This is perfect for a comfort supper, too.  Pair it with some chicken soup… mmm!

When we buy cherry tomatoes, we usually use them in salads, right?  But they are so plump and juicy when you bake them, too.  Which reminds me, I should upload a recipe I have for you guys… I made some fish with cherry tomatoes, cream, and thyme.  Anyway, The combination of cheese, caramelized onions and these wonderful little plump tomatoes is so delicious!  This really is a comforting meal.   I did change the recipe a bit, I used cheddar cheese instead of gruyere, I used a couple of other spiced and I decreased the garlic from 4 cloves to 2.   Busted!  Yeah,  I don’t like a lot of garlic in my food.

Tomato Cobbler

Cherry Tomato Cobbler

Adapted from Martha Stewart

Serves 4-6

Ingredients

For the filling:
1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
2 garlic cloves, thinly sliced
3 pounds cherry tomatoes
3 tablespoons all-purpose flour
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon oregano powder
1 teaspoon dried basil
Coarse salt and freshly ground pepper

For the biscuit topping:
2 cups all-purpose flour2 teaspoons baking powder
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 cup grated Cheddar cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
1 1/2 cups heavy cream, plus more for brushing

Directions:

  1. Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
  2. Toss onion mixture, tomatoes, flour, and red-pepper flakes, oregano and basil with  1 1/2 teaspoons salt and some pepper.
  3. Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
  4. Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.

Tomato Cobbler

Tomato Cobbler

Tomato Cobbler

Tomato Cobbler

Tomato Cobbler

Tomato Cobbler