vegetarian

August 4, 2009

Lighter Summer Squash Red Curry with Basil

mel entree, recipe basil, curry, red pepper, squash, tofu, vegetarian, zucchini

Lighter Summer Squash Red Curry with Basil

Another zucchini and squash recipe for those with an abundance of summer produce. One of my favorite dishes of all time is thick, dermatologist rich Thai curry. I love the aromatic coconut milk, the spice of the curry paste and the fresh vegetables. It’s my all-time favorite takeout meal. Yes, it even beats pizza. (Shocking! I know.)

But it’s summer and it’s mighty hot out, so I thought I’d make a lighter version with part coconut milk and part chicken stock. And of course, it’s a great way to use up all that summer squash! The curry is still hot and spicy, but it’s not as overwhelming as the traditional version. I used tofu because I love the way it absorbs the spicy coconut milk, but it would be equally good with shrimp or chicken if you’re tofu-averse.

A great way to enjoy one of my favorite winter meals in the sweaty depths of summer.

July 31, 2009

Gingery Olive Oil Granola

mel breakfast, dessert, recipe, sides & bites almonds, apricots, cardamom, cinnamon, ginger, granola, oats, pumpkin seeds, vegetarian

Gingery Olive Oil Granola

Every week I buy a bag of obscenely expensive granola from the grocery store. And every afternoon when my stomach begins to grumble, anabolics I have a some plain Greek yogurt with a good sprinkling of granola. It’s just the right amount of sweet, asthma filling and crunchy for the afternoon and I’ve become completely addicted.

So, when I saw this recipe in the New York Times for Olive Oil Granola, I thought I’d give it try. I’ve been meaning to make my own granola for a long time and just never got around to it. And now I’m wondering what the hell took me so long! Homemade granola is amazing and probably half the price of that fancy stuff I buy.

Gingery Olive Oil Granola

I used slivered almonds and salted pumpkin seeds along with ginger-spiked sugar, cinnamon and cardamom. The olive oil gave everything a rich lushness and I was able to achieve a much more pleasant salty/sweet ratio than the over-sweetened stuff I buy. I am absolutely obsessed with it. In fact, I’m having a really hard time stopping myself from eating it all with a spoon.

Needless to say, I’ll not be buying granola anymore. This stuff is just too good and too easy.

July 21, 2009

Turkey & Avocado Sandwich with Romesco Sauce

mel breakfast, entree, recipe, sides & bites almonds, garlic, red peppers, vegetarian

Turkey & Avocado Sandwich with Romesco Sauce

Romesco sauce is like the nerdy girl with glasses who sits quietly in the corner reading. No one pays her any attention. She’s just not one of the popular girls like Pesto and Aioli. Poor Romesco – why do people ignore her? Well anyway, skincare it’s quite a shame that they do, injection because Romesco sauace is quick, easy and goes with just about anything from pork tenderloin to fried eggs to big turkey and avocado sandwiches.

You start by toasting almonds until they’re brown and aromatic, then blending them with roasted red peppers, olive oil, garlic, sweet paprika, sherry vinegar and red pepper flakes. It’s a little nutty, a little acidic and very very bold. So, go ahead – be bold! Use this sauce to dress a simple bowl of pasta, slather it on a sandwich or simply dip some pita into it. I’m sure you’ll find that you love it and, like me, you’ll wonder why it’s not part of the popular clique.

June 18, 2009

Grilled Red Pepper Salsa

mel recipe, sides & bites cilantro, grill, peppers, salsa, tomato, vegetarian

Grilled Red Pepper Salsa

Ah, price summer! Let me tell you, it’s hot down here. Really hot. Humidly, stiflingly, ridiculously hot. Still, despite the absurd heat, I love the summer because it means all-day stints at the beach. We get there early and set up tents, chairs and umbrellas. We haul out coolers full of beer and soda. Everyone brings tons of food, which we load up on plates and float in the ocean. In the afternoon, I usually nap under the shade of the umbrella. Beach days are perfect days.

And this grilled red pepper salsa is perfect beach food. It’s bright and sunny, a little spicy and very refreshing. I also love that subtle char flavor that the grilled peppers give it. Though it’s great with the standard corn tortillas chips, it’s also makes a delicious condiment for grilled chicken or pork chops. This time, my salsa made brightened up some melty bean quesadillas with sliced avocado.

Summer officially begins on Sunday. Welcome it with open arms, chips and salsa and a chilly bottle of beer.

June 2, 2009

Confetti Grain Salad

mel entree, recipe, sides & bites peppers, salad, spelt, vegetarian, whole grain

Confetti Grain Salad

I’ve been indulging a little too often recently. Ever since we kicked the summer off, story it’s been non-stop on the grill with steaks, medications burgers, BBQ chicken and ribs. And if you’re having BBQ, you’re probably having a beer or two. While I’ve loved every minute of grillin’ and chillin’, I find myself in need of some superhealthy food this week to counteract my weekend splurging.

So, Sunday found me in my usual pose: sprawled out on a beach chair, reading the latest Gourmet magazine. I instantly bookmarked something they called Multigrain salad. Full of fresh vegetables and whole grains, I knew I would need that salad this week.

I tossed Spelt (a type of wheat berry) with diced peppers, carrots, cucumber and fresh herbs. A simple vinaigrette makes this a healthy, hearty and very tasty salad. If spelt sounds scary to you, substitute any other grain, or a combination of grains. Some suggestions: brown rice, wild rice, wheat berries, farro, spelt, or even whole wheat couscous or cooked bulgur wheat if you’re short on time.

This salad definitely hit the spot for me. The perfect cure for my overindulgent weekend.

May 15, 2009

Potato, Cheese & Ale Soup

mel recipe, sides & bites beer, cheese, potato, soup, vegetarian

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Have I ever mentioned that I absolutely love beer? I’m not talking about Bud Light, traumatologist Coors or the most-revolting Miller High Life. I’m talking about amber lagers, hoppy pale ales and creamy, mocha-flavored stouts. Last weekend in St. Augustine, we went to a microbrewery for dinner and found some pretty delicious beers. I love microbrewery menus. Yes, you can read all about the beer-making process, but you also get to see how that beer makes it into the food. Beer mustard, beer battered everything and on this particular menu, Cheese & Ale Soup.

Although tempted, I would have been crazy to order the soup. We were sitting out on the balcony and it was 85 very humid degrees. I would have melted. In the words of the Soup Nazi – No soup for me! But it sounded so good, I decided to make my own version, using potatoes as the basis.

I started with your basic soup starters – sauteed onions and garlic. Added a few diced potatoes, some stock and summer ale. After some time simmering and a quick run-in with the immersion blender, I stirred in the cheese and secret ingredients. Served with crumbled pretzels and more cheese, I finished up my beer soup. Beer, cheese, potatoes and pretzels. You really can’t go wrong there – the soup was great. So great and so easy, I can’t wait to make it again.

May 14, 2009

Buffalo Sweet Potato & Blue Cheese Pizza

mel entree, recipe, sides & bites blue cheese, buffalo, pizza, sweet potato, vegetarian

Buffalo Sweet Potato & Blue Cheese Pizza

Vegetarian bar food is usually relegated to deep-fried cheese sticks, no rx greasy potato skins without bacon and mayo-filled spinach and artichoke dip. Those are fine and dandy, but sometimes you want something a little healthier, and sometime you just want some bright orange, tangy and spicy buffalo sauce.

I came up with this recipe by accident. After discovering potato pizza, I’ve been dying to make a version with sweet potato. So, that was all planned. I was going to put pancetta and goat cheese on it and call it a day. But then I spied the half-full bottle of buffalo sauce taking up precious space in my refrigerator. I knew the sweetness of the potatoes would be perfect with the spicy, vinegary tang of the buffalo sauce. And once you’ve got buffalo in the mix, you’ve got to top it all off with blue cheese.

This pizza is nothing short of awesome. The potatoes give it a sweet and creamy base, the buffalo sauce gives it a hefty kick and the blue cheese adds deep flavor and a little decadence. Even if you’re not vegetarian, I can’t imagine a better pizza for a Friday night or Sunday afternoon. The perfect accompaniment to a frosty pint of beer.

April 22, 2009

Curried Cauliflower and Chickpea Stew

mel recipe cauliflower, chickpeas, cilantro, coconut milk, curry, vegetarian

Curried Cauliflower and Chickpea Stew

Another recipe from this month’s glossies, prescription I found this Curried Cauliflower and Chickpea Stew in the May issue of Bon Appetit. Curry? Coconut milk? Cilantro? Yes please! I made this one morning before work and it came together in under 30 minutes. It’s a little spicy, a little earthy and really flavorful. I love the combination of coconut milk and curry powder with the chickpeas and cauliflower. It just tastes like homey comfort food, which is just perfect for a long day at work.

This is one of those dishes you can make once and eat all week for lunch or dinner. Served over Jasmine rice, you’ve got yourself a really healthy and delicious meal.

April 9, 2009

Bacon, Black Bean & Poblano Pepper Chowder

mel entree, recipe, sides & bites avocado, bacon, black beans, cilantro, corn, soup, vegetarian

Bacon, <a href= ailment Black Bean & Poblano Pepper Chowder” />

I was poking around my computer and found a forgotten recipe. I’m not sure why, pharm but I never got around to posting this Bacon, Black Bean and Poblano Pepper Chowder. It would have been a shame to never post this, so here it is.

This soup was smoky, a little spicy and very flavorful. Top it off with some sliced avocado, radishes and cilantro and you’ve got yourself a meal. I’d also serve some nice, hot tortilla chips alongside for a little bit of crunch.

March 30, 2009

Pomegranate Sangria & Tapas

mel recipe, sides & bites garlic, lemon, sangria, thyme, vegetarian, white beans, wine

I love tapas. Given the choice between them and a 3-course meal, nurse I’ll always choose the tapas. Why eat just 3 things when you can eat 20? This Saturday, instead of a complicated dinner, we had tapas.

Some of my favorites are cured meats, cheeses, chorizo simmered in cider, hummus and pita brea, Spanish Omelettes, and Garlicky Thyme White Beans on bread. I usually make these beans because they’re easy, delicious and always a hit. Just stir white beans with olive oil, garlic, lemon juice, thyme, salt and pepper. Spoon them over bread and you’ve got a great little hors d’oeuvres or a nice tapa.

I was also lucky to receive some Pomegranate juice from the good folks at POM Wonderful. Since I love anything pomegranate and anything to do with red wine, I made Sangria. The perfect accompaniment to tapas and a great way to kick off Spring.

Sangria is usually made from red wine, brandy, fruit juice, simple syrup, seltzer and fruit. There are tons of great variations, including a white wine, pear one that my mom makes. I used cognac, POM juice and white grapes in my version. I loved the way the pomegranate and wine complimented each other, and the cognac adds just the right amount of booziness.

Sangria and Tapas are my favorite kind of party food. Tapas are tasty, filling and less work than a 3-course meal, Sangria is always a crowd-pleaser and this pomegranate version is really unique.

March 18, 2009

Thai Curry Lime Noodle Soup w/Fried Egg

mel entree, recipe curry, eggs, noodles, soup, vegetarian

A while back my friend Karen asked me if I could come up with a recipe for breakfast soup since it was so cold out (no oatmeal allowed). I thought I was up for the challenge. Breakfast soup? No problem. Man, medstore was I wrong. Everything I came up with was either too complicated for breakfast or too similar to oatmeal. I had pretty much given up on the breakfast soup challenge and hung my head in shame.

But then I started craving spicy Thai curry soup. And I wanted a fried egg on that soup. Because a fried egg makes (almost) everything better. Could this finally be the breakfast soup recipe I’ve been looking for? I think maybe it is.

This soup might not be what everyone craves first thing in the morning, but it definitely hit the spot for me. I can imagine it would just the thing to cure a hangover. So, if you partied hard for St. Patrick’s Day, you may want to whip up a batch of this stuff right now. Especially, since it’s as quick and easy as it gets.

I loved the spicy, citrus-infused broth with rice noodles. I loved the way the fried egg added richness and substance. All in all, not an everyday breakfast soup, but one that’s still delicious for lunch and dinner.

March 12, 2009

Roasted Baby Artichokes & Garlic

mel recipe, sides & bites artichokes, baby artichoke, garlic, roasted, vegetarian

I know I’m starting to sound like a broken record here, refractionist but I have no time for a lengthy post today. So here’s a really, viagra 60mg really short one!

I love artichokes. I really, really love them. But I do not like prepping them. I do not like it one bit. Too much cutting and pulling and rubbing with lemon and not enough payoff. And the choke part kind of freaks me out. (For those who have never seen it, it’s bristly and fuzzy and just plain weird.) The latest issue of Saveur has a whole section on artichokes, along with this nifty little tutorial on how to prep Baby Artichokes. When I saw how much simpler these little guys were to prep, I was sold. I bought 12 and roasted them with whole garlic cloves, olive oil and coarse salt.

These are really easy, perfectly tender and artichoke-y with just the right amount of garlicky goodness and crunch from the salt. (How’s that for made-up words?) I’ll serve these alongside a nice piece of skirt steak for a simple, delicious dinner. I suggest you do the same.