Posts Tagged vegetarian

Pumpkin Pancakes with Cream Cheese Butter

We are officially in the throes of pumpkin season. For as much as I gripe about pumpkin spiced lattes and other seasonal pumpkin atrocities, I really do love pumpkin. It’s a fantastic and versatile winter squash. Pumpkin is phenomenal in a myriad of baked goods – cakes, cookies, pies, etc – but pumpkin also tastes great in soups and stews, salads, curries, and other savory applications. (Let it be known that I will never, ever, ever like pumpkin in a latte. It’s not happening, people.)

Of all the pumpkin preparations, however, the pumpkin pancake is my favorite. Pumpkin pancakes are the epitome of comfort food. They’re good eats, plain and simple.

I’ve been making a version of this recipe for years, but haven’t posted it on the blog until now. (I’ve been holding out on y’all!) These pancakes are fluffy and moist and they actually taste like pumpkin. They’re so damn good. I wish I could take credit for the cream cheese butter, but I borrowed the idea from Utopia Cafe in Portland, OR. I think the cream cheese butter is a brilliant and decadent addition to the pancakes. You must try it for yourself.

Lastly, this post is dedicated to my sister, Danielle. She’s the only person I know who loves pancakes more than I do, and has a strange obsession with the pumpkin pancakes at IHOP. I simply can’t eat pumpkin pancakes without thinking of her.

Pumpkin Pancakes with Cream Cheese Butter

Serving Size: 8 small pancakes

Ingredients

1 cup pumpkin puree
1 3/4 cups milk
1 egg
2 tablespoons vegetable oil
2 cups all purpose flour
3 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons cream cheese (room temperature)
2 tablespoons butter (room temperature)

Instructions

To make the cream cheese butter, mix together equal parts cream cheese and butter. This can be done using a spatula or an electric mixer. Blend until well combined. (Note: I do not sweeten or season the cream cheese butter, as I pour syrup over the cream cheese butter and pancakes.)
In a large bowl, combine the wet ingredients (milk, pumpkin, egg, and oil). In another bowl, mix together the flour, brown sugar, baking powder, baking soda, and spices. Fold the dry ingredients into the wet ingredients. Stir until combined, do not over mix.
Heat a lightly greased griddle or skillet over medium-high heat. (Note: you know the pan is ready when water droplets dance across the surface of the pan.) Pour batter into small circles on the pan and allow each pancake to cook for 1-2 minutes per side, or until golden brown on each side. Serve pancakes warm, with cream cheese butter and maple syrup.

Notes

Adapted from Inspired Taste.

http://rosemarried.co/2013/11/04/pumpkin-pancakes-cream-cheese-butter/

Summer Corn and Vegetable Chowder

I hate to break it to all you pumpkin-loving peoples, but summer isn’t over yet.

I know that it is September, and signs of fall are all around us: school is back in session, leaves are starting to turn, and pumpkin spice lattes are back. (I think? I don’t actually drink them as I think they taste like crap.)

Let me remind you all that it is still technically summer. Fall begins on September 22nd, and until that day comes I plan on enjoying every last drop of summer. I want to laze in the sun and drink a Stiegl Radler. I want to BBQ and eat all of my meals outdoors. I want to eat cherry tomatoes like candy, straight off the vine.

Homemade corn stock.

This soup walks the fine line between summer and fall. It is warm and cozy, which is perfect for chilly September nights. But, the soup is made from a mix of ripe summer vegetables, so at the same time the soup is bright and vibrant.

Really, it’s quite perfect for this time of year.

Summer Corn and Vegetable Chowder

Serving Size: Serves 4-6

Ingredients

FOR THE CORN STOCK:
6 raw corn cobs (white or yellow), kernels cut off
4 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 red chili pepper
1-2 cloves garlic, smashed
Salt, to taste
FOR THE CHOWDER:
1 small zucchini
1 small yellow summer squash
1 red bell pepper
3 red potatoes, skin on
1 small white or yellow onion, peeled
3 sprigs fresh thyme
4 cups corn stock (or chicken/vegetable stock)
1.5 cups fresh corn kernels (I used a mix of white & yellow corn)
1 cup cream
Salt & pepper, to taste
Minced green onions (for garnish)

Instructions

Make the corn stock (can be done ahead of time): Place corn cobs, bay leaves, 4 thyme sprigs, peppercorns, and red chili in a stock pot. Fill the pot with water, enough to cover the corn cobs (about 2 quarts). Bring to a boil, then reduce heat and allow the stock to simmer for at least 1 hour. Strain and store in the fridge until use.
To make the soup, first dice the onion. In a dutch oven or large soup pot, head 1 tablespoon of olive oil over medium heat. Cook the onion for 4-5 minutes, until soft. Meanwhile, wash and trim the zucchini, squash, bell pepper, and potatoes. Dice all the vegetables into very small cubes. Add the squash and bell pepper to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the corn stock and add the diced potatoes and thyme sprigs. Simmer for 20-30 minutes, or until the potatoes are fork tender. Add in the corn kernels, cream, and season with salt and pepper. Simmer for another 5-10 minutes. Taste, and adjust seasonings as needed. Serve warm and garnish with minced green onions or chives.

Notes

Adapted from Simple Bites.

http://rosemarried.co/2013/09/08/summer-corn-vegetable-chowder/

Buckwheat Soba Salad with Snow Peas and Radishes

Did you know that the word ‘soba’ is the Japanese name for ‘buckwheat’?

And did you know that buckwheat isn’t really wheat at all?

In fact, buckwheat comes from an entirely different botanical family. Buckwheat is actually in the same family as sorrel, knotweed, and rhubarb.

You learn something new everyday! I think this information is amazing. Who knew that buckwheat was related to rhubarb?! (I certainly did not!)

As for the recipe? It’s light, it’s seasonal, and it’s perfect for picnics, BBQ’s, and weeknight dinners in the backyard.

Buckwheat Soba Salad with Snow Peas and Radishes

Ingredients

1 package of buckwheat soba noodles
1 cup fresh snow peas
4 green onions, diced
6-8 radishes, sliced thinly
Sesame seeds
2 tablespoons soy sauce
1.5 tablespoons Ponzu (or lemon/lime juice)
1.5 tablespoons sesame oil
1 teaspoon agave syrup (or brown sugar)
1 teaspoon seasoned rice vinegar

Instructions

Cook the soba noodles according to the package directions. Once cooked, rinse with cold water and chill until use.
Mix together soy sauce, ponzu (or citrus), sesame oil, agave, and rice vinegar. Taste, and adjust seasonings as needed. (I personally like a lot of citrus, so I used ponzu and lime juice.)
Toss together the noodles, snow peas, sliced radishes, and green onions. Drizzle the soy dressing over the salad, and toss to coat. Be careful not over-do it on the sauce (this salad’s beauty is in it’s lightness and simplicity). Garnish with sesame seeds. Serve chilled.

http://rosemarried.co/2013/06/13/buckwheat-soba-salad-with-snow-peas-and-radishes/

FRIDAY FAVORITES: SALAD EDITION

I’m in a bit of a salad phase. Blame it on the hot weather or blame it on the abundance of greens in my garden — whatever the reason may be, I’ve been craving and consuming a lot of salad.

Tis the season, I suppose.

For this reason, I decided to post a round up of my favorite spring and summer salads. Here, in no particular order, are a few of my favorites.

FRIDAY FAVORITES: SALAD EDITION

1. ASPARAGUS & ARUGULA SALAD WITH FETA AND MINT

2. SHAVED APPLE, FENNEL, AND CELERY SALAD

3.SPICY PEANUT NOODLE SALAD

4. RED CABBAGE SLAW WITH CREAMY AVOCADO DRESSING

5. RADISH LEAF PESTO PASTA SALAD

6. THE PRETTIEST WATERMELON SALAD WITH BASIL, BALSAMIC AND MOZZARELLA

7. GREEN BEAN AND BLACKBERRY SALAD WITH GOAT CHEESE AND CARAMELIZED ONIONS

8. GRILLED CORN SALAD WITH CHERRY TOMATOES AND AVOCADO

Farro and Asparagus Salad with Goat Cheese and Lemon

I’ve been in a fog for nearly a week now. My nose is stuffed up, my throat is sore, and my head aches. I’m not sure if this is a cold, a sinus infection, allergies, or a combination of all three. Whatever it is, it isn’t particularly enjoyable.

I’ve had the hardest time writing this post, simply because food simply doesn’t sound good. I can’t taste anything and I can’t smell anything. It’s all a little bit pathetic.

I made this salad before I got sick — back in the good ole days when I could taste and smell and enjoy. It was bright and lemony and full of the flavors of spring. It was lovely.

I’m sure I’ll feel better in no time, and that food will taste good again. For now, I’ll have to live vicariously through all of you. If you happen to make this dish, I just ask that you take a moment and savor it.

Enjoy the flavors of spring for me, please. :)

Farro and Asparagus Salad with Goat Cheese and Lemon

Serving Size: 4 as a

Ingredients

2 cups cooked farro
1 pound asparagus
1/4 cup goat cheese crumbles
1/4 cup toasted hazelnuts, roughly chopped
1/4 cup (or more) hazelnut or olive oil
The juice and zest of 1 lemon
1.5 teaspoons minced chives
Salt & pepper, to taste

Instructions

First, cook the asparagus. Bring a medium or large pot of water to a boil. While the water is heating, trim the woody ends off the asparagus. Cut asparagus into 1″-2″ pieces. When the water comes to a boil, place asparagus pieces in the boiling water and cook for 2-3 minutes. Remove from boiling water and plunge into an ice bath (or rinse with cold water). Drain asparagus, pat dry, and set aside.
To make the dressing — mix together lemon juice, olive oil (or hazelnut oil), chives, salt, and pepper. Toss the farro, asparagus, and hazelnuts together in a shallow bowl. Pour dressing over the farro mixture, and stir to coat. Gently stir in goat cheese crumbles and lemon zest. Taste, and adjust seasonings if needed.

Notes

Adapted from The Kitchn

http://rosemarried.co/2013/05/25/farro-and-asparagus-salad-with-goat-cheese-and-lemon/

Roasted Potates with Peas, Pesto, and Chives

It is precisely this time of year that I find myself in a pesto rut. It’s just that there are so many wonderful green things that exist in the world right now: basil, chives, spring onions, kale, arugula, spinach, nettles, and more. And my absolute favorite thing to do with spring greens is to make pesto. (Please see examples: A, B, and C)

But it’s easy to get into a pesto rut, to make the same pesto-ish dish over and over again. My typical pesto meal usually looks a little something like this: I boil some pasta. I toss pasta with fresh pesto. I eat said pesto pasta. If I’m feeling particularly creative, I’ll throw in some asparagus or sun dried tomatoes.

Don’t get me wrong, pesto pasta is delicious. It’s just not particularly exciting.

Last week, however, I had an inspired idea. I decided to roast some baby potatoes and afterwards, I tossed the warm potatoes with basil almond pesto, peas, mint, and chives. This dish, though somewhat humble and unassuming, was a breath of fresh air. It was exactly what I needed to get me out of my pesto rut. It was hearty and rustic, and a little bit unexpected.

Potatoes and pesto. Who knew it was a match made in heaven?

Roasted Potates with Peas, Pesto, and Chives

Ingredients

1 pound baby yellow or white potatoes
1/2 cup (shelled) peas, fresh or frozen
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh mint
1/2 cup of pesto (Any pesto will do, just use your favorite pesto recipe!)
Olive oil
Salt & pepper, to taste
Lemon juice

Instructions

Preheat oven to 405 degrees F.
Wash the potatoes and pat dry. Slice potatoes in half, and toss with olive oil, salt, and pepper to coat. Arrange potatoes in a single layer on a baking sheet. (I like to ensure that some of the potatoes lay flat side up, and some flat side down, to ensure a varied level of textures and browned edges.)
Roast the potatoes for 15-20 minutes, or until potatoes are fork tender and starting to brown along the edges. Remove from the oven and allow to cool slightly.
If using frozen peas, remove the peas from the freezer and run under warm water until they are thawed. Gently pat dry and set aside. If using fresh peas, steam the peas for 3-5 minutes or until they are tender, but not mushy.
Place the roasted potatoes into a large bowl. Toss with pesto, peas, chives, and mint. Taste, and add salt & pepper if necessary. Squeeze a bit of fresh lemon juice over the potatoes prior to serving. Serve warm (but the leftovers are delicious when eaten cold!).

http://rosemarried.co/2013/05/17/roasted-potates-with-peas-pesto-and-chives/

Roasted Cauliflower Steaks with Smoky Tomato Sauce: Food Bloggers Against Hunger

“No child should go hungry in America, yet 1 in 4 U.S. kids don’t know where their next meal will come from.” – The Giving Table

For many of us, it’s hard to wrap our brains around the fact that there is a real and present hunger problem in the United States. We are an affluent and independent country and we have an abundance of food. Yet, somehow, 1 in 4 kids in the US do not know where their next meal will come from.

This is a tragedy.

Last week, I watched a documentary film called A Place at the Table and my eyes were opened. I knew that food insecurity issues existed in the US, but this documentary really digs into the issues of food and hunger in our country. The film states that while charities are non-profits are good and beneficial, that only a change in government policies will truly change the tide. We need better food policies, period.

Which brings me to this post. Today, I am joining the voices of a host of other food bloggers who are taking a stand against hunger.

With our collective voice, we acknowledge the problem and pledge to be a part of the solution.

While preparing for this post, I read that people on food stamps are allocated $4 per day for food. I decided to go to the grocery store with $8 in my pocket ($4 for myself and $4 for my husband) to see what I could make. I wanted to avoid processed foods, and focus on real and whole foods. Let me tell you, it was not easy. I did manage to get all the ingredients for this recipe for $8 (save for the few pantry ingredients I had on hand, such as olive oil, salt, and pepper.) but I had to be creative. (Luckily, organic cauliflower was on sale!)

The sad reality is that real food is not affordable. Fruits and vegetables are expensive, chips and soda are not. This is partially due to the fact that corn, soy, and other commodity crops are heavily subsidized. These filler crops are then turned into chips, crackers, cookies, and other processed foods. These foods are full of empty calories, and are largely devoid of nutrition.

It’s a broken system, but it can be changed.

Raise your voice, take a stand, and advocate for the hungry. Here are a few ways you can take part:

Take 30 seconds and send a letter to congress asking them to support anti-hunger legislation.

Watch the film, A Place at The Table: on iTunes, on Amazon, or at a theater near you.

Roasted Cauliflower Steaks with Smoky Tomato Sauce and Parsley Gremolata

Serving Size: 2

Ingredients

1 (15 oz) can plain tomato sauce
1 (15 oz) can fire roasted tomatoes
1 red bell pepper
1 handful of fresh flat leaf parsley
3 cloves of garlic, peeled and minced
1 small yellow onion, diced
1 head of cauliflower
1 tablespoon slivered almonds, toasted
Olive oil
Salt and pepper
The juice of 1/2 a lemon

Instructions

First, roast the bell pepper. If you have a gas stove, you can roast the bell pepper, using tongs, over the burner. Rotate the pepper and hold close to the flame, until it is blacked on all sides. (If you do not have a gas stove, you can place the bell pepper under the broiler and rotate until all sides are blackened.) Once the pepper is blackened, place in a bowl and cover with plastic wrap. Allow to sit for at least ten minutes (this will help loosen the skin and soften/cook the pepper). Remove from the bowl and peel off the blackened skin. Roughly chop the pepper, removing the seeds and stem. Set aside.
Remove leaves and trim stem end of cauliflower, leaving core intact. Place the cauliflower core-side down on a cutting board. Using a large knife, slice cauliflower into half inch “steaks” from center of cauliflower (some florets will break loose; reserve for another use). Depending on the size of the cauliflower, you can get 2-4 “steaks” out of one head.
Preheat oven to 400°. Pour 1 tablespoon olive oil into a large cast iron (or ovenproof) skillet and place in the oven to preheat. Once the skillet is hot, place cauliflower steaks in the skillet and return it to the oven. Cook steaks until golden brown and tender, turning once, about 5-6 minutes per side.
Meanwhile, make the tomato sauce. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1-2 cloves of minced garlic, and the chopped onion. Cook for 2-3 minutes. Add in the roasted red pepper, tomato sauce, and fire roasted tomatoes. Season with salt and pepper. Cook the sauce for 15-20 minutes. (Note: I used an immersion blender to puree the sauce, but this was just a personal preference. It’s totally fine to leave the sauce chunky!)
Lastly, make the gremolata. Roughly chop the parsley and toasted almonds. Toss with 1 clove of garlic (minced), a drizzle of olive oil, and the juice of 1/2 a lemon. Season with salt, pepper, and red chili flakes.
Divide tomato sauce among plates or bowls. Place 1 cauliflower steak on each plate; spoon the gremolata over the top of each steak. Helpful hint: a few slices of crusty bread or baguette work nicely for sopping up extra tomato sauce.

Notes

Adapted from Epicurious

http://rosemarried.co/2013/04/07/roasted-cauliflower-steaks-with-smoky-tomato-sauce-food-bloggers-against-hunger/