Getting Freekeh on Meatless Monday

January 4, 2016 By

As I did in 2015, I’ll be continuing with my mission to go meatless on Mondays. It’s been rather easy to make the change as I love roasting a whole bunch of veggies on Sundays that I then use on Mondays in salads with couscous, quinoa or freekeh.

For those not familiar with freekeh, it’s an ancient grain that has long been recognized as a main ingredient in Middle Eastern and Mediterranean cooking.

Freekehlicious is the leading importer of Greenwheat Freekeh, a product of Australia. A couple months ago, the company sent me samples of its cracked and wholegrain freekeh for me to try and I’ve been addicted ever since.

The cooking process for freekeh is very simple:

  • In small saucepan, place ½ cup of Freekehlicious and 1½ cups of water or broth and bring to a boil.
  • Stir, reduce heat to simmer.
  • Cover and cook – cracked freekeh: 20 minutes and wholegrain freekeh: 40 minutes. .
  • Remove from heat and let stand for 5 minutes.
  • Yields 1½ cups.

The cooked grain can be used hot or cold and lasts in the fridge for up to 8 days. I love serving the cooked Freekeh like I would Irish steel-cut oatmeal with a bit of maple syrup or in salads, as I did today.

My favorite salad to make goes like this:

Freekeh is 100% natural, with no additives, chemicals, coloring, pesticides/herbicides, GMOs or chemicals.

Cheers,

Veronique

Filed Under: American, Entrees, Sides, Vegetables, Vegetarian Tagged With: , , , ,
7 September 2015 Vegetarian Stuffed Eggplant

Vegetarian Stuffed Eggplant

September 7, 2015 By

 

I try to abide by my #MeatlessMonday promise when I can and am always looking for ways to use more vegetables in my diet so this weekend, I found beautiful mauve round eggplants that I prepared two ways – meat-stuffed and vegetarian.

These single-serve eggplants are great to fix on the weekend to bring for work lunches during the week. They’re also beautiful served as a starter at a dinner party and a breeze as they can be made in advance and reheated in time for dinner.

Ingredients:

  • 2 cups cooked Spanish rice, homemade or commercial (I used Goya brand Arroz con Tomate)
  • 4 ounces crumbled Feta cheese
  • ½ tsp. dried mint
  • 2 Tbsp. golden raisins
  • 4 Tbsp. Easy Greek Vinaigrette
  • Two small mauve round eggplants (or any small round eggplants)
  • ½ tsp. sea salt
  • 1 Tbsp. olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the rice, Feta, mint, raisins and 2 tablespoons of Greek Vinaigrette. Set aside.
  3. Using a paring knife and a teaspoon, remove the very top of the eggplants and then remove most of the pulp from the interior being careful not to pierce through the outer skin. See photo as reference.
  4. Rub the sea salt on the inside of each eggplant.
  5. Fill the cored eggplants with the rice stuffing then drizzle with the olive oil.
  6. Place the stuffed eggplants in a Pyrex baking dish with tall sides. If the eggplant won’t stand up straight, use a crumpled piece of foil to create a small “stand” for them.
  7. Bake for 30 minutes and either serve hot or at room temperature with a drizzle of the remaining vinaigrette.

Serves 2.

Filed Under: American, Cheese, Entrees, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , ,
10 August 2015 Easy Vegetable Tian

Easy Vegetable Tian

August 10, 2015 By

Cooked TianI participate in a Community Supported Agriculture (CSA) program (see details on my Bracco Farms CSA experience) where the basic idea is that a farmer grows for a group of members who have purchased “shares” in the harvest. Every two weeks, I get a box full of incredibly-fresh, organic, non-GMO produce that I’ve been having a lot of fun cooking with.

Last week, I received three beautiful summer squashes that were gigantic in size. I decided to make a completely meat-free dish with them to help celebrate #MeatlessMonday.

A vegetable tian can really incorporate a wide variety of fresh produce….tomatoes, peppers, potatoes, squashes, eggplants…the list goes on. This version is very simple – onions, squashes and yellow tomatoes from my garden. With just a grating of Parmesan at the end of the cooking process, this tian can be served on its own as a light dish or with a salad, piece of fish/chicken/meat.

Ingredients:

  1. 1 Tbsp. vegetable oil
  2. 1 medium onion, thinly-sliced
  3. 1 garlic clove, minced
  4. 1 large yellow squash, thinly-sliced
  5. 1 green squash, thinly-sliced
  6. 2 large tomatoes, thinly-sliced
  7. ½ tsp. each salt, pepper and oregano
  8. 2 Tbsp. olive oil
  9. 3 Tbsp. grated Parmesan cheese

Directions:

  1. Heat oven to 375 degrees.
  2. Coat a 9-inch pie plate with cooking spray. You could use any shaped oven-proof dish here.
  3. In a large skillet over medium heat, warm the vegetable oil then add the onion. Cook until golden brown, about 5 minutes, stirring occasionally. Add the garlic to the cooked onion and continue sautéing for an additional minute. Place the onion-garlic mixture on the bottom of the pie plate.
  4. Arrange the squashes and tomato slices in a spiral pattern over the onions and garlic, alternating between each vegetable.
  5. Sprinkle the salt, pepper and oregano over the vegetables then drizzle with the olive oil. Place the dish in the oven and cook for 30 minutes.
  6. Remove the dish from the oven, turn the broiler on high and sprinkle the Parmesan over the vegetables. Place the dish under the broiler for 4-5 minutes or until the vegetables have browned. Remove from the oven and allow to rest for two minutes, then serve.

Makes 4 generous servings.  

Filed Under: American, Entrees, Sides, Vegetables, Vegetarian Tagged With: , , ,
1 June 2015 Almost Guilt-Free Individual Eggplant Parmesan

Almost Guilt-Free Individual Eggplant Parmesan

June 1, 2015 By

Eggplant ParmesanSometimes, when I’m in the grocery store, produce just speaks to me. On this last trip, eggplants screamed for me to take them home (well, seemed like they were screaming).

While I love breading and flying eggplant for eggplant Parmesan, I wanted this version to be less indulgent and lighter so I grilled sliced eggplant and made individual servings.

This technique of making single servings guarantees we won’t overeat, well, unless we decide to have a couple of servings.

The use of my Basil-Packed Marinara Sauce keeps this dish fresh and is a good use of basil and tomatoes as crops are plentiful.

Ingredients:

  • 1 large, medium girth eggplant, sliced in 8 thin disks
  • 2 Tbsp. olive oil
  • ½ tsp. each salt, pepper
  • 3 cups Basil-Packed Marinara Sauce (could use store-bought)
  • ½ cup grated Parmesan cheese
  • 1 cup grated Mozzarella cheese   

Directions:

  1. Preheat oven to 400 degrees.
  2. Lightly oil each side of the eggplant disks then salt and pepper them. Heat a grill to medium-high heat and grill the eggplant disks for 3 minutes on each side. Alternatively, use a grill pan to cook the eggplant.
  3. Place 4 ramekins on a baking sheet. Add a tablespoon of marinara sauce to each ramekin and top with a grilled eggplant disk. Top each eggplant disk with ½ teaspoon Parmesan and 1 teaspoon Mozzarella. Add a tablespoon of marinara, another eggplant disk and top with the remaining cheeses.
  4. Cook the eggplant Parmesans for 10 minutes, turn the broiler to high and cook an additional 4 minutes or until the cheesy tops have browned.
  5. Serve as a starter or as a side dish alongside grilled Italian sausages with the remaining marinara sauce.

Makes 4 side dishes.

Filed Under: American, Cheese, Italian, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , , , ,

Bracco Farms CSA 2015

April 23, 2015 By
Bracco Farms Field

Bracco Farms Field

Once again, Bracco Farms will be offering its popular CSA Program this season. The basic idea of Community Supported Agriculture (CSA) is that a farmer grows for a group of members who have purchased “shares” in the harvest. Members pay at the beginning of the season, when the farmer most needs the money. When the crops start coming in June, the farmer delivers a weekly (or bi-weekly as is the case with Bracco Farms) assortment of vegetables, herbs and some fruit. This is not a co-op, there are no wholesalers or distributors. All of your food dollars – 100% – goes to the person who is growing it.

I joined the Bracco CSA in 2014 and loved it on so many levels:

  1. Healthy products I know are good for me.
  2. Variety of products that pushed me to try new recipes and new preparations.
  3. Surprises in my box every time I picked up – new things as the seasoned progressed.
  4. Restaurant-cool things like edible flowers and micro greens.
Anthony Bracco

Anthony Bracco

New this year – customers have their choice of seven pick-up locations in northern New Jersey and also directly from the farm in Pine Island, NY. 

A few facts about the Bracco Farms CSA Program:

  • Bracco Farms only sells what it grows.
  • Bracco Farms only uses Non-GMO seed from safe-seed pledge sources.
  • Bracco Farms never uses herbicides (weed killer) or pesticides.
  • Bracco Farms does not use any type of fungicide, insecticide or any other type of chemical.
  • Bracco Farms does not use any type of fertilizer, nor any type of artificial irrigation, nor any type of tomato hormone.
  • Bracco Farms hand-cultivates its wonderful weeds!
  • Bracco Farms never supplements its CSA with outside produce.

You support sustainable local agriculture and get freshly-picked organic produce at reasonable prices. In addition, you know the farmer growing your vegetables and can visit the farm (I highly recommend doing this) -establishing a personal connection with your food supply.

If you want to experience the organically-grown, beautiful produce grown at Bracco at your homes, sign up TODAY.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Other Neat Things, Product Reviews, Vegetarian Tagged With: , ,
16 April 2015 Tomato Basil Soup

Tomato Basil Soup

April 16, 2015 By

Tomato SoupThis great soup is adapted from my popular Tomato Basil Bisque which uses lots of cream and butter. This lightened version is satisfying and totally comforting (and easier on the figure just ahead of bathing suit season).

Ingredients:

  • 2 Tbsp. vegetable oil
  • 6 celery ribs, diced
  • 1 large onion, diced
  • 1 medium red bell pepper, diced
  • 3 cans (14-1/2 ounces each) diced tomatoes, with their juices
  • 1 Tbsp. tomato paste
  • 1 cup coarsely chopped, loosely packed basil leaves
  • 2 tsp. granulated sugar
  • 2 tsp. salt
  • ½ tsp. pepper
  • 2/3 cup reduced-fat milk

Vegetable SauteeingDirections:

  1. Add the oil to a large saucepan over medium-high heat and sauté the celery, onion and red pepper for 5-6 minutes or until tender, stirring occasionally. Add the tomatoes and the tomato paste and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes, stirring occasionally.
  2. Remove from the heat. Stir in the basil, sugar, salt, pepper and milk. Cool for about 5 minutes.
  3. Transfer half of the soup to a blender. Process for about 2 minutes, until smooth. Return to the pan and process the rest of the soup. Serve right away by reheating for 2 minutes over medium-high heat or store in the refrigerator in air-tight containers until ready to use. Can be made up to 3 days ahead of serving.

Yield: 6 servings.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , ,
1 February 2015 Fluffy Quinoa 101

Fluffy Quinoa 101

February 1, 2015 By

Fluffy QuinoaMy bestie, Gloriann, has been a fan of Quinoa for a long time and kept telling me what a fab kitchen staple is it. Once I tried it, I was hooked. It’s great as a simply side dish served like one would serve rice but is versatile enough for a salad or other mainstays like stuffing for a squash or eggplant.

Quinoa provides all nine essential amino acids and is a gluten-free protein source, so good for you!

Success in making Quinoa is to be sure you rinse it very well for about 3 minutes under cool running water to remove the saponin, a bitter-tasting coating that some people might be sensitive to.

I typically cook my Quinoa in a cup of chicken broth and a cup of water but if you prefer a completely vegetarian version, just use two cups of water.

Makes about two cups of cooked Quinoa.

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 2 cups of chicken (or vegetable) broth or water (or one cup of each)
  • ½ tsp. each garlic powder, salt and pepper
Cooked Quinoa

Cooked Quinoa

Instructions

  1. In a small saucepan over high heat, combine the broth/water, garlic powder, salt and pepper and bring to a boil.
  2. Lower the heat to medium-low and add the rinsed quinoa, cover and simmer for 20 minutes, or until water has evaporated.
  3. Leaving the cover on the pan, let the Quinoa stand for five minutes.
  4. Uncover, fluff the Quinoa with a fork and either use right away or cool completely and store in an airtight container for up to a week.

 

Filed Under: American, Sides, Vegetarian Tagged With: , , ,

Top 5 Vegetarian Recipes of 2014

January 5, 2015 By

Eggplants with Yogurt DipWhile I’m not known for my vegetarian dishes, I sorted through my blog to determine which vegetarian recipes were the most accessed in 2014.

Here are the top five vegetarian recipes of 2014:

I hope you’re able to work these into your #MeatlessMonday schedule in 2015!

Cheers,

Veronique

Filed Under: American, Vegetables, Vegetarian Tagged With: , , ,
18 December 2014 Easy Blueberry Overnight Oatmeal

Easy Blueberry Overnight Oatmeal

December 18, 2014 By

Oats PreparationI’ve been enjoying HOT overnight oatmeal for a few years now and I’d been curious about all the cold versions I’d been seeing on Pinterest (are we connected there by the way?).

I finally made cold blueberry overnight oatmeal and it’s FANTASTIC!! Couldn’t be simpler, mix everything in a canning jar, shake and store in the fridge overnight. I had blueberries on hand so I used those, but you can use just about any fruit you have and enjoy.  

I ate the cold oatmeal right out of the jar one morning and spooned in a dish with a drizzle of Quebec maple syrup the next day – both were super!

Oatmeal in a Jar

Oatmeal in a Jar

Ingredients

  • ½ cup old fashioned oats (not quick or steel cut oats)
  • ½ cup milk (I used low fat, but you could use almond or soy if you prefer)
  • 4 ounces plain Greek yogurt (you could use a flavored version also)
  • 2 drops pure vanilla extract
  • ½ tsp. chia seeds (optional)
  • ¼ cup fresh blueberries (could be frozen and thawed too)
Oatmeal in a Dish with Maple Syrup

Oatmeal in a Dish with Maple Syrup

Instructions

  1. In an 8-ounce canning jar (or other container with a tight-fitting lid) add the oats, milk, yogurt, vanilla and chia seeds. Place the lid on the jar and shake well to combine all the ingredients.
  2. Top the mixture with the blueberries, cover and refrigerate overnight or at least 4 hours.

Makes one serving.

Filed Under: American, Breakfast, Fruits, Vegetarian Tagged With: , , ,
6 September 2014 Roasted Eggplant with Garlic Cumin Yogurt Dressing

Roasted Eggplant with Garlic Cumin Yogurt Dressing

September 6, 2014 By
Scored Eggplants

Scored Eggplants

I love this Roasted Eggplant with Garlic Cumin Yogurt Dressing recipe so much…especially for #MeatlessMonday when I need inspiration.

Last week, my Bracco Farms CSA was beautifully filled with various eggplants. I love eggplants but don’t cook many meals with them besides the old eggplant Parmesan favorite.

While looking at delicious-looking photos of eggplants on Pinterest (are we connected there?), I found this uber simple yet delicious recipe that will now become part of my repertoire.

Ingredients:

  • 1 medium eggplant
  • 2 Tbsp. olive oil for brushing
  • Salt and pepper to taste
  • ¼ cup Greek yogurt
  • 1 Tbsp. Extra virgin olive oil
  • 1 garlic clove, finely minced
  • ¼ tsp. ground cumin
  • ½ tsp. each salt and pepper

Eggplants with Yogurt DipDirections:

  1. Preheat oven to 375 degrees.
  2. Slice the eggplant lengthways. Using a sharp paring knife, score the cut side of the eggplant in a diagonal crisscross pattern – don’t cut though skin.
  3. Place the eggplant halves, skin side down, on a baking sheet and brush the scored sides with olive oil. Sprinkle with salt and pepper and roast for 35 minutes or until nicely browned.
  4. While the eggplant is roasting, combine the remaining ingredients in a small bowl, adjusting the seasonings to taste. Refrigerate until ready to use.
  5. Plate the roasted eggplant halves and spoon dipping sauce on them. A drizzle of extra virgin olive oil can also be added, but is optional.

Makes 2 starters or 1 entrée.

(Inspired by this recipe).

Filed Under: American, Entrees, Greek, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , ,
« Previous Page
Next Page »