Tag Archives: vegetarian

Asparagus with Lemon and Pecorino

Here I go again – trying to eat better.  I go in waves with food.  I’ll eat really well for a week or two but then as soon as I get something not-so-good for me, all I crave is bad food.  I guess that’s why they say “You are what you eat”?  After all, when I’m eating lots of fruits and veggies, I tend to eat better.  But then as soon as I get a french fry or donut, forget it.  I’m a lost cause.  Well, I’m doing better this week, mostly because I spent a wonderful few days last week with my sister, niece and baby nephew in Texas, and ate pretty bad.  We’re talking peanut-butter Snickers minis, leftover Easter candy and bags and bags of Chex Mix.  So I made a conscious effort to start eating better on Monday.  So far so good but it’s only been a few days.  Anyway, this Asparagus with Lemon and Pecorino is a great way to jazz up boring asparagus while also getting a daily dose of veggies.

After boiling the asparagus until bright green and crisp-tender, it’s moved to a pan, sauteed in garlic and topped with lemon rind and pecorino Romano cheese.  The lemon rind provides a fresh brightness while the pecorino adds a slightly sharp tang and melts perfectly.  Since asparagus is one of Spring’s favorite gifts, go out and get some on sale and make this to eat with your favorite meal.

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The ingredients:

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Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.

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Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute.

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Sprinkle evenly with lemon rind, pepper, and salt; toss to coat.

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Sprinkle asparagus with pecorino Romano cheese.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Spinach, Green Onion and Smoked Gouda Quiche

I like cheese but for the most part, I could take it or leave it.  This comment generally surprises anyone I tell this to who usually comes right back and says “I love cheese!” like I have something wrong with me.  Aside from Cheese Wiz with my soft pretzels or a slice of creamy American on my turkey burger, I didn’t really have a hankering for cheese.  Until smoked Gouda came along.  I can’t remember the first time I was introduced to this wonderful cheese but I do remember my friend Lori and I shielding the cheese table at a charity benefit a few years ago so that no one could get to the smoked Gouda without going through us first.  So it’s no wonder that this Spinach, Green Onion and Smoked Gouda Quiche recipe had me at hello.  I love me some spinach but without the smoked Gouda in this title, I might have otherwise passed it by.

Fresh baby spinach and scallions are sautéed until wilted and added to a mixture of low-fat mix, eggs, and shredded smoked Gouda.  Poured into a homemade, simple crust and baked until golden brown, this quiche is not the pretentious quiche you might have grown up hating.  This quiche is fresh and smoky, light and filling.  The crust itself requires some patience and the final product is pretty boring so next time I might just use a store-bought crust.  Either way, the smoky cheese and creamy texture of this quiche is the real winner and I’ve realized boring quiches needn’t be so boring after all.

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The ingredients:

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To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition.

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Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.

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Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350°F for 25 minutes or until lightly browned. Cool.

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To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.

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Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk.

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Stir in spinach mixture. Pour filling into crust.

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Bake at 350°F for 35 minutes. Cut into 10 wedges.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Black Bean Salsa-Stuffed Peppers

As I write this I’m staring at my big orange suitcase, affectionately known as The Pumpkin, which is 99% packed for my annual girls trip to Vegas.  It can’t come fast enough.  By this time tomorrow morning, the first day of Spring (applause!), I’ll be on a plane trying to keep myself busy enough for the 5 plus hours to go by quickly so I can start gambling, sunning, drinking, betting, and overall partying.  In preparation for the trip and any decadence coming my way, my friend and I endured a week-long cleanse last week, which I won’t bore you with, and I have been super-strict since.  These Black Bean Salsa Stuffed Peppers were made before the cleanse but they are healthy enough to have anytime you are watching your waistline.  I kind of wish I had them now.

Black beans are mixed with fresh tomato, serrano chile, cilantro, oregano and extra-virgin olive oil and spooned into bright, crisp peppers.  The recipe ends there, suggesting to enjoy these stuffed peppers as a cold plate or appetizer with some chips.  But I took it a step further and threw those bad boys in the oven with a little water, covered in foil, and baked them at 375 degrees for 30 minutes.  How you choose to eat this is up to you but the cooked version made these feel more like a meal to me.  If you want to get even crazier, add a little ground meat with the beans or top them with a little cheese when baking.  This is a great dish for a vegetarian in your circle of peeps or just as-is for a healthy meal, cooked or not.

I won’t have another post this week due to my little vacay but I’m hoping to have some photos to share via Instagram here.  In the meantime, Happy Spring!

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The ingredients:

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In a medium bowl, combine the black beans, tomato, onion, chile, cilantro and oregano. Stir in the EVOO; season with salt.

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Slice off the top third of each bell pepper. Discard the stems and finely chop the remaining flesh from the tops; add to the bean mixture. Keeping the bell pepper bowls intact, discard the ribs and seeds.  Place the bell pepper bowls on a platter (trim a bit off the bottom if they’re wobbly) and fill with the bean mixture. Serve with tortilla chips, if desired, or bake at 375 degrees F for 30 minutes.

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Additions:  None

Omissions:

  • Red onion

Substitutions:

  •  Jalapeño pepper

Overall Rating:  Like It

Source:  Everyday with Rachael Ray magazine

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