Tag Archives: garlic

Two Can Keep

Bean Salad

Bean Salad

Sometimes things work out, and more often then not I have to remind myself of that fact.  Apparently a few months ago I had a special moment and forgot to sign up for August’s Secret Recipe Club reveal – my first miss in two years!!!  Thankfully I was on Facebook at the right time to see a call to adopt an orphan for Group D, so I still get to participate.  The blog I adopted wound up being perfect for me as Dena’s Oh! You Cook! blog is 100% Kosher!!!  That’s right – 100% full of treats not treif :-D  Which meant I could pick any of her dairy, vegan,  or parve recipes and not have to worry about surprise ingredients which was fantastic since I had only a few days to pick and make the recipe.   Since I knew I was hosting another game day over the weekend I decided to look for easy side dishes or dips that would work with out bbq plan.   Which narrowed it down to her Black Bean Salsa, Buffalo Nachos,  Israeli Beet Dip, and Bean Salad.   I really wanted to do her beet dip but struck out at the farmer’s market, and again when I suggested the dip on the meetup page – apparently gamers don’t like beets?!?!  So I decided to whip up her bean salad, knowing it would be the perfect gluten-free and vegan side dish for our eclectic group of gamers.   Some quick changes: used two cans of chickpeas (thought I bought kidney but apparently didn’t) and argula for cilantro since a few of our friends can’t stand the stuff.

Two Can Keep

Serves: Yields 8 cups of bean salad

Ingredients

  • 2 cans black beans, well rinsed
  • 2 cans chickpeas, well rinsed
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 1 green pepper, diced (optional)
  • 1/4 cup argula, loosely torn
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tbsp yellow mustard

Instructions

  1. Drain the beans and place them in a large bowl. Toss in the red onion, garlic, argula, and green pepper in with the beans.
  2. In a small bowl whip together the olive oil, balsamic vinegar, and yellow mustard. Once mixed, pour over the bean mixture and stir.
  3. Refrigerate until time to Serve!
http://www.dancingveggies.com/blog/2014/08/two-can-keep.html

Sure enough this salad was a hit!  Some people used it as a really thick dip, others topped their burgers with it, while a few of us dived in with spoons.  So while gamers don’t like beets – they most certainly LOVE beans!!!!

Sock You

Spicy Kale and Tomato Sauce

Spicy Kale Sauce

It seems the end of one growing season is already here as I look outside to see lots of wilted greens that weren’t picked in time.  I’m hopeful that the farmer’s markets but have some for at least the next week or two – but soon I’ll be forced back to the grocery store in order to get one of the staples of my diet: kale.  It wasn’t too long ago that I was living a kale-free existence, unaware of this amazingly healthy and tasty treat.   Now that I know it’s there – I essentially add it to everything!  It adds the perfect crunch with just a hint of bitter, which is perfect for me since I’m allergic to the more common acids (aka citrus).  I also understand that kale is not for everyone but I firmly think that’s just because everyone hasn’t tried kale!

Sock You

Serves: Makes 2 cups

Ingredients

  • 1 tsp olive oil
  • 3 garlic cloves, diced
  • 1/2 vidalia onion, diced
  • 5 roma tomatoes, peeled and halved
  • 1/4 tsp salt
  • 3 basil leaves, sliced
  • 1/2 tsp fresh oregano, diced
  • 1 cup kale, torn

Instructions

  1. Heat the olive oil in a deep skillet. Add the onion and garlic and cook for 10 minutes, or until golden brown.
  2. Add the roma tomatoes, seed side down and cook for 7 minutes, then flip and use a spatula to break down the tomato. Add the fresh herbs and continue cooking for 5 minutes before adding the kale, half at a time.
  3. Once the kale has cooked down, cover and allow to simmer for 10 minutes. Then Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/07/sock-you.html

I served this sauce over some whole wheat pasta but spaghetti squash or polenta would also work well.   What’s next? Kale cookies? Kale Cake?? Probably not, but I plan to continue this love affair as long as possible – unless I turn my skin green in which case I might back off.

Now for other gardening news: first red tomato has been picked!  There is one more that’s on the verge of ready and another 3 dozen or so close behind.  I’ve also jumped up to 8 fairy eggplants and 5 jalapenos :-) I have a feeling July is going to be a delicious month!!!

What about Angels

Garlicky Green Beans with Confit Tomatoes

Turkish Stuffed Eggplant

I apologize for the repeat photo but none of the ones of the green beans straight on were in focus – so a repeat it is!  Since I had been falling behind a bit for my 52weeksfood challenge, I decided to do two challenges in one week.  The Turkish dish being the delicious stuffed eggplant I posted about this past Thursday, and the confit dish being today’s feature.  While I had heard of confits before (thank you Top Chef), I always assumed it required skills well beyond mine.  Nothing like being proved wrong and getting a delicious meal out of it!  BTW – this is not an appropriate side dish for people that don’t enjoy garlic.

Garlicky Green Beans

Serves 4-5, as a side

Ingredients

  • 3 tbsp olive oil, divided
  • 1/4 tsp fresh thyme
  • 1/2 tsp fresh rosemary
  • 2 basil leaves, diced
  • 3 plum tomatoes, halved
  • 4 garlic cloves
  • 1/2 red onion, diced
  • 1 lb green beans, ends snipped off

Instructions

  1. Preheat oven to 325.
  2. Toss the halved tomatoes in 2 tbsp of olive oil, along with the thyme, basil, and rosemary. Place flesh down in a roasting pan and cook for 45 minutes.
  3. Remove the tomatoes and set aside.
  4. Heat the rest of the olive oil in a deep skillet over medium heat. Add the garlic and red onion and cook for 10 minutes, before adding the green beans. Cook for another 10 minutes, stirring frequently to prevent sticking.
  5. Toss the tomatoes in - then Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/06/what-about-angels.html

The tomatoes can be done a day or two in advance – just add them a little bit earlier so that they can get heated up.  Taste wise they reminded me of sundried tomatoes, just a real concentrated WOW of tomato goodness.  The tomatoes would also go well on top of pizza, pasta, or as an alternative to brucshetta.

Running to the Corner

Imam Bayildi (Stuffed Eggplant)

Turkish Stuffed Eggplant

Time for another installment of /52weeksofcooking – this time featuring a Turkish dish!  I’ve had Turkish food a few times, but I’ll be honest in that it’s not a regular cuisine in our house tho after making this eggplant dish that might have to change!  In order to figure out a recipe I searched the menu of a few local Turkish restaurants, to get an idea of what kind of vegetarian dishes were out there.  I saw so many different eggplant dishes – it was insane!  Now figuring out what kind of eggplant dish, that was a bit of a challenge.  I debated doing an appetizer I found called Saksuka but in the end decided it was too close to the Shakshuka dish I’ve already done – which defeats the purpose of this challenge.  So I decided to go with a stuffed eggplant dish, specifically Imam Bayildi.  This dish features eggplant, tomatoes, onion, and garlic in addition to HUGE amounts of olive oil.

Running to the Corner

Serves: Serves 3-4

Ingredients

  • 1/4 cup extra virgin olive oil, divided
  • 2 medium eggplant, halved length wise
  • 3 cloves garlic
  • 2 medium vidalia onion, diced
  • 3 roma tomatoes
  • 1/4 tsp fresh pepper
  • 3 oz hard sheep cheese (or daiya), optional

Instructions

  1. Fill a large pot up with salt water and add the eggplant. Allow the eggplant to soak for 15 minutes
  2. Preheat oven to 425 and coat a roasting pan with 2 tbsp of the olive oil. Remove the eggplant from the salt bath, rinse, and lightly pat down with a paper towel before placing flesh down on the roasting pan. Roast for 40 minutes. Remove, cut a slit down the middle (being careful to not go thru the ends of the bottom), then set aside. Turn oven down to 375
  3. Meanwhile heat the remaining olive oil in a large skillet over medium heat. Add the garlic and onion and cook for 7-10 minutes, or until garlic is golden. Add the diced tomatoes, then cover and allow the tomatoes to breakdown - check after 10 minutes. Use a wooden spoon to help the process as needed.
  4. Carefully squeeze the ends of the eggplant to create a pocket from the cut slit, gently stuff the onion and tomato mixture inside. Top with slices of cheese (optional) then place back in the oven and bake for a final 20 minutes.
  5. Allow to cool for 5 minutes, then serve and Enjoy!
http://www.dancingveggies.com/blog/2014/06/running-to-the-corner.html

With our 4 eggplant sections I did half with the cheese and half without and for once Joe preferred the cheese-less option while I went for the cheesy ones!  It’s not your normal cheese, and I think that’s part of the reason I enjoyed it – the texture actually reminded me of daiya.  With that said, Daiya would make a great option for this and would probably go for a non-meltable in order to recreate the firmer texture this cheese had as the contrast was rather nice.  Of course there is nothing wrong with going totally naked in the cheese department – gotta love flexible dishes!  I served this up with some garlicky green beans and had planned to include some lentils but in the end decided there was already enough going on.  In the future I might include some pre-cooked lentils in the eggplant stuffing in order to “beef” them up – again with the flexibility :-D

In the Real World

Corn Bisque with Avocado

Corn Bisque

Good morning (evening???) and welcome to June’s installment of the Secret Recipe Club!!!  I have to say being a member of Group A means that my blogging month always starts off with a bang in the flavor department – and I wouldn’t have it any other way.  This month I was partnered up with the Cookaholic Wife, and after reading her about page it turns out we have a lot in common.  We were both married in 2010, we’re both on the verge of turning 30 (eeek!), and we both live in Baltimore :-D For an added chill, you can switch our anniversary and birth months since we’re virgos that got married in April – so needless to say  I think Nicole is rather awesome.   Her blog is also stuffed to the rim with delicious recipes featuring ingredients that are easy to locate – but since we’re in the same city that does make a bit of sense.   I first debated making her Onion Dip, as a tribute to the crap dip that got her started on the blogging path, but I could not get the idea of her Corn Bisque out of my head.   Corn chowders are one of my favorite winter soups and the idea of a light and springy corn soup just spoke to my belly on a deep level.   I did make a few in changes to the recipe to cut back on cholesterol (yes, sometimes I do listen to my doctor) but for a more authentic experience just switch the almond milk back to regular milk!  Using the yogurt in place of the half-and-half also allowed me to leave out the cornstarch as the soup was plenty thick!

In the Real World

Serves 4-5

Ingredients

  • 5 medium ears corn on the cob
  • 1 small vidalia onion, chopped
  • 1 large garlic clove, chopped
  • 1 tbsp. olive oil
  • 1 1/2 cups vegetable broth
  • 1/4 cup Greek Yogurt, almond milk
  • 1/4 cup almond milk, original flavor
  • 1/2 tsp. salt
  • pinch of crushed red pepper
  • 1/2 avocado, chopped
  • 1 tbsp. fresh basil, chopped

Instructions

  1. Slice the kernels off each corn cob and set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes then the garlic and cook for an additional 4-5 minutes. The garlic and onion should be slightly golden.
  3. Pour the vegetable stock in to into the pot and add the corn kernels. Bring to a quick boil and then reduce the heat to low, cover, and cook for 5-7 minutes.
  4. Use an immersion blender to process the soup, adding the milk and Greek yogurt at about the halfway point. Continue to heat over very low heat for a final 10 minutes.
  5. Serve the soup topped with the diced avocado and enjoy!
http://www.dancingveggies.com/blog/2014/06/in-the-real-world.html

 I did leave the crab out but I’m happy to report that my hubby added enough Old Bay to his to counter the lack of crab.  The avocado provided the perfect contrast to the airy soup, and I’m now curious to see how I can include that in my winter chowder.

This soup was perfection and I can easily see myself making it time and time again – thanks Nicole!!!