Tag Archives: onion

Mysterious As

Roasted Vegetable Couscous

Roasted Vegetable Couscous

Welcome to Group A’s April installment of Secret Recipe Club!  Every month I wait with baited breath to see what amazing blog I get partnered with and this month I was thrilled to see a blog I was very (VERY) familiar with.  I have been following Evelyne’s Cheap Ethnic Eats since before there was a Dancing Veggies and it was after stumbling onto the International Incident Party link-ups that I decided to take my (now) hubby’s offer to build me a blog.  So a HUGE thanks to Evelyne (and the other blogs of IIP) for inspiring me to go forth and blog!   Needless to say picking one recipe from her blog was a rather difficult task but I was able to narrow things down to a top 10 by focusing on recipes that featured ingredients or cooking styles that are outside my normal range.  Which is why I was debating such things as Coconut Brownie Waffles, Greek Yogurt Cheesecake, and Multi-Vegetable Paella before settling on her Roasted Vegetable Couscous.  For the most part I stick with recipes that are either on the stove or in the oven as I’m normally restricted on cooking time thanks to the fur children.  However some rather intense weather freed up the time normally reserved for dog walking, so I decided to heat up the kitchen and get to work!

Mysterious As

Serves 3-4

Ingredients

  • 1 yellow squash, sliced and quartered (about 1 cup)
  • 1 zucchini, sliced and quartered (about 1 cup)
  • 1 cup baby bella mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil, divided
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2 1/2 cups pre-soaked chickpeas, well rinsed
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cayenne
  • 4 cups vegetable stock
  • 1/2 cup golden raisins
  • 4 tablespoons tomato paste
  • 1/4 teaspoon salt
  • 3/4 cup dry couscous

Instructions

  1. Preheat oven to 375
  2. Place the squash, zucchini, and mushrooms in a roasting pan and top with half of the olive oil. Roasted for 20 minutes, then remove pan and add the tomatoes. Roast for a final 10 minutes.
  3. Towards the end of the roasting time heat the remaining olive oil in a large pan, add the garlic and red onion and cook for 5 minutes. Add the seasonings and cook for an additional 2 minutes, stirring constantly to prevent burning.
  4. Remove the roasted vegetables from the oven and add to the pan with the onion/garlic.
  5. Add the stock, raisins, chickpeas tomato paste, salt and couscous. Bring mixture to a boil, then stir, cover, and turn heat down to low. Allow to simmer for 5 minutes, or until couscous has finished cooking.
  6. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/04/mysterious-as.html

I switched up the vegetables from the original recipe, but that’s one of the awesome things about this recipe – anything will work!  I also cooked the couscous directly in the sauce in order to save a dish, which resulted in some ultra flavorful couscous, and added more chickpeas instead of serving it with the tofu since DH is on a no-soy diet.  In the future I might be tempted to just do all the veggies in a saute pan rather then roasting, but there is something to be said about a fresh roasted tomato.  All in all another awesome recipe thanks to Cheap Ethnic Eats and the Secret Recipe Club!

Shall I Be

One Pot Pasta

One Pot Pasta

I’m not going to lie, I’m a bit of a Pinterest nut.  I find so many interesting and tasty looking treats that I just can’t help but to “pin all the things!”  When I started seeing one-pot pasta meals I was intrigued as it goes against everything I was taught growing up regarding the proper cooking of pasta.  Which is why I was expecting this post to be more of a #pinterestfail than anything else, I just couldn’t imagine this working.  Just worked it did, after checking out almost half a dozen recipes.  I wanted to insure that my pasta was al dente and my vegetables cooked but not floppy – which isn’t exactly the easiest thing.  The first step was figuring out what vegetables have a similar cooking time, and what type of pasta was equal to or less than that cooking time.  I wanted the pasta to have the shortest cook time just in case the vegetables needed extra time, again al dente pasta is (and always will be) the goal for any pasta dish.  Luckily green vegetable are starting to show up at the market so I had a very large selection to pick from!

Shall I Be

Serves 3-4

Ingredients

  • 1 tbsp olive oil
  • 1 vidalia onion, chopped
  • 3 cloves garlic, chopped
  • 1 tsp thyme
  • 1 tsp rosemary
  • 6 basil leaves, minced
  • 4 cups water
  • 1/4 tsp salt
  • 1/4 tsp roasted red pepper flake
  • 1 cup broccoli florets
  • 2 large carrots, sliced 1/2 inch thick
  • 1/2 cup frozen sweet peas
  • 8 oz penne (look for one with a 10 minute cook time)

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 7 minutes, or until slightly golden. Add the rosemary, basil, and thyme and cook for 2 minutes - stirring frequently to prevent burning.
  2. Add the water along with the salt, red pepper flakes, and vegetables. Bring to a boil, then add the pasta and cook for 10 minutes. Stir regularly, using a tong as needed to make sure the pasta cooks thoroughly.
  3. Allow to slightly cool and then serve!
http://www.dancingveggies.com/blog/2014/03/shall-i-be.html

Now this recipe comes with a true tip/trick: cut and EVERYTHING first!  Once it’s time to add the water everything needs to be ready to go in order to avoid a mushy mess.  For this same reason I would avoid most members of the squash family and would also hold off adding any tomatoes until the very end.

Without this Fear

Root Vegetable “Lasagna”

Potato Au Gratin

Another day, another delicious recipe!  I was hoping to start prepping some delicious spring-themed treats but apparently mother nature is not quite ready for that.  As I’m writing this the temperature is preparing to drop some 40 degrees, and with the forecasted wind chill we’ll be back in the single digits.  So instead of thinking up ways to use the asparagus that will soon be arriving in the market, I’m back to my winter favorites: root vegetables (and mushrooms)!  This dish doesn’t really have a name as it’s a bit of a hybrid between an au gratin and a vegetable lasagna.  While lasagna noodles could be used I’m trying to think outside the pasta box – and so I decided to use pan fried potatoes as my “pasta” with various vegetables in between.

Root Vegetable "Lasagna"

Serves: Serves 4-5

Ingredients

  • 2 tbsp olive oil, divided
  • 1 lb butter potatoes, 1/4 in slices
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1/4 tsp black pepper
  • 1/2 vidalia onion, diced
  • 3 cloves garlic
  • 1 1/2 cups wild mushrooms, diced
  • 1 parsnip, coarsely grated
  • 2 large carrots, coarsely grated
  • 2 tbsp unsalted soy butter or margarine
  • 2 tbsp whole wheat flour
  • 1 1/4 cups milk (coconut or dairy)
  • 1 cup plain Greek Yogurt (coconut or dairy - can also use ricotta cheese)
  • 1 1/2 cups kale (or chard or spinach), divided
  • Parmesan Cheese (optional), finely grated
  • Mozzarella Cheese (optional), shredded

Instructions

  1. Heat half of the olive oil in a deep saute dish over medium heat. Add the herbs and cook for 1 minute, then add the potatoes and cook until lightly brown. Remove from heat and set aside
  2. Heat the remaining olive oil in the pan along with the garlic and onion. Cook for 5 minutes and then add the mushrooms along with the carrots and parsnip. Cook for another 7-10 minutes, or until carrots become slightly tender.
  3. Meanwhile prepare the sauce by melting the butter in a small saucepan. Stir in the flour and allow to turn slightly golden before slowly whisking in the milk. Bring to a simmer, then cover and turn heat to low.
  4. Preheat oven to 375.
  5. Spoon 1/4 cup of the sauce into the bottom of a 2QT casserole dish, and use a spoon to spread the sauce around the bottom and sides of the dish. Begin layering starting with a single layer of the potatoes, then add 1/3 of the mushroom mixture, then 1/2 cup of the fresh kale, and 1/3 cup of the Greek Yogurt. Add 1/4 cup of sauce and then begin layering again - topping with a final layer of potatoes and sauce. (Optional - add shredded cheese on top of the sauce)
  6. Bake for 35 minutes, or until sauce starts to brown on the edges. Remove from oven and allow to cool for at least 5 minutes before serving.
  7. Enjoy!

Notes

Earth Balance makes an awesome vegan "butter" while So Delicious (coconut) is my choice for Milk products, including Greek Yogurt. I used normal mozzarella in mine but have had Daiya before at various VegFests and rather certain it would be a great alternative! None of these companies know who I am as far as I'm aware - I just like what they sell!

http://www.dancingveggies.com/blog/2014/03/without-this-fear.html

Once plated this isn’t the prettiest of dishes, lots of white with a bit of green and orange for color – but it’s delicious!  I served it with some crusty sourdough, but anything with a good crust will do well when it comes to getting every last bit of the sauce.  I’m sending this on over to the amazing Ren who hosts Simple and in Season, and I’m crossing my fingers and hoping that winter will soon be over.  As much as I enjoy root vegetables, I’m ready for some fresh greens and spring onions!

Missing Pieces

Creamy Garlic and Potato Soup

Creamy Potato Soup

A garlic challenge?!?!  It seriously does not get much better than trying to figure out the perfect garlic recipe, at least for this garlic addicted Italian :-D  Of all the allergies in the world, an allergy to garlic would probably have the biggest effect on my life as I have it in almost every savory dish – garlic makes my world go round.  I thought about making a vegetarian friendly version of 40 Clove Chicken but I really wanted to focus on the garlic and not have a protein overshadow it.  So I decided to recreate one of my favorite vacation dishes: knoblauchcremesuppe (trying saying that three times fast!).  When Joe and I went on our honeymoon, this is THE dish I was most looking forward to – and with that introducing it to Joe.  This dish screams garlic – and it’s also insanely delicious and comforting which is perfect for this dreary time of year.

Knoblauchcremesuppe

Serves 4-5

Ingredients

  • 2 tbsp unsalted butter (or margarine)
  • 2 tbsp olive oil
  • 10 cloves garlic, minced
  • 1 large sweet onion, diced
  • 1/2 lb butter potatoes, cubed
  • 2 cups vegetable stock
  • 1 cup plain Greek Yogurt (dairy or coconut milk)

Instructions

  1. Melt the butter in a large dutch oven over medium heat. Add the olive oil along with the garlic and onion, cook for 5-7 minutes or until garlic has started to turn golden.
  2. Add the potatoes along with the stock and bring to a quick boil. Cover then turn heat to low and allow to simmer for 20 minutes. Use immersion blender to puree the soup, then add the Greek Yogurt.
  3. Recover and cook for a final 10 minutes, adding salt and pepper to taste.
  4. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/missing-pieces.html

Traditionally this would be served with cream but since I’m trying to keep my doctor happy I used Greek Yogurt.   I topped mine with some homemade croutons, but crusty bread would be a great alternative – anything to help soak up every last drop!

Secrets that You Keep

White Bean, Kale, and “Sausage” Soup

White Bean, Kale, and Sausage Soup

Today is the first Monday of February which means it’s time for the first 2014 post for Group A of the Secret Recipe Club!  I am so thrilled to be starting another year with these awesome food bloggers and can’t wait to see what blogs I get partnered with, and what incredible dishes I’ll get to try.   This month I was assigned Edesia’s Notebook which is the creation of Lesa.  Her blog is stuffed with quick and easy recipes that are great for the entire family, which means I had really hard time deciding what to make.  For a while I debated making something for the Super Bowl, like her sweet potato fries  or cowboy beans before realizing that making something the day before was probably not the best idea.  So I started searching for something that would work great on a weeknight, leading me to debate between her chickpea meatballs and her white bean, kale, and sausage soup.  In the end the winter weather decided for me, since there are few things as satisfying as a warm bowl of soup on a snowy day.  I made a few substitutions in this dish, veggie stock for chicken and tofurkey sausage for sausage – so make sure to check out her original recipe if you are craving the non-vegan version.

Secrets that You Keep

Serves 4-5

Ingredients

  • 1 tbsp olive oil
  • ½ large onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. tofurkey sausage, Italian style if possible
  • 2 cans white beans, drained
  • 4 cups reduced sodium vegetable broth
  • 6 cups red kale, chopped

Instructions

  1. Heat the olive oil in a large soup pan or stock pot over medium heat. Add the onion and garlic and cook for 5-7 minutes before adding the tofurkey sausage.
  2. Cook the sausage for 10 minutes, breaking it up in to chunks as it cooks.
  3. Add the beans and stock and bring the soup to a quick boil before adding the kale. Cover and turn heat to low, allowing the soup the soup to simmer for at least 15 minutes. Season to taste with pepper.
  4. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/secrets-that-you-keep-2.html

We enjoyed this dish with a nice green salad (courtesy of my MiL who joined us) and some vegetable crackers, creating the perfect meal.  I have a feeling this dish would also adapt well for use in slow cooker, either cooking the sausage the night before or the morning of – and I plan on testing this theory shortly since we have two more winter storms heading our direction.  Thanks Lesa for such an awesome winter recipe!