Tag Archives: red onion

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.

Perfect Storm

Vegetable Quesadilla

veggie_quesadilla

Ignoring the random snow we had yesterday (none of which stuck), I think it might be safe to say that spring is finally here!  I am ready for the ground to thaw so that I can start clearing out all the old beds and start figuring out my plan for this year.  As far as gardening goes this year is going to be a pot garden, since there is no established garden at our new place and I have no idea what areas of the yard will get the right amount sun – with the exception of the patio.  The few flower beds in the front of the house are home to a few types of ivy, both poisonous and non, so odds are nothing new will get planted there until I know the nasty stuff is gone.  However the first step is going at least a week without frozen precipitation.  Today’s recipe is wishful thinking in that it features all the vegetables that I’m hoping to grow in my garden.   From tomatoes to spinach to red onion – this cheesy treat is packing with the good stuff!

Spring Vegetable Quesadilla

Serves: Yields 2 10inch quesadillas

Serves 2-3

Ingredients

  • 1/2 cup shredded cheese (for non-dairy be sure to use a "meltable" variety)
  • 1/4 tsp cayenne powder
  • 1/4 tsp ground cumin
  • 1/2 tsp chili powder
  • 2 garlic cloves, minced
  • 4 10 inch tortillas
  • 1/2 cup grape tomatoes, quartered
  • 1/2 red onion, diced
  • 1 cup pre-soaked black beans, well rinsed
  • 1 jalapeno, sliced and deseeded (optional)
  • 1 cup spinach, shredded (make sure it's super dry)
  • 1 cup kale, shredded (make sure it's super dry)

Instructions

  1. In a medium bowl mix the shredded cheese/"cheese" with the cayenne powder, ground cumin, chili powder, and minced garlic. Set aside
  2. Heat a medium skillet over medium heat. Place a tortilla on the skillet and cook for 2 minutes before flipping. Place 2 tbsp of cheese on the tortilla, then layer with half of the tomatoes, spinach, kale, onions, and black beans. Place another 2 tbsp of cheese then top with another tortilla. Use a panini press or smaller skillet to weigh down the top of the quesadilla.
  3. Cook for 5-7 minutes, until lightly brown, and then gently (carefully!) flip to the other side. Repress the quesadilla and cook for a final 5-7 minutes.
  4. Remove to a plate and allow to cool for 2 minutes before cutting up with a pizza slicer. Serve as is or with sour cream, salsa, and/or quacamole.

Notes

Avoid place two quasadillas in the same skillet as uneven cooking can result. For those of you with multi-tasking skills use two front burners to prepare two at a time!

http://www.dancingveggies.com/blog/2014/04/perfect-storm.html

I’ll always be a fan of dishes that allow for easy seasonal switches.  Garden overflowing with zucchini?  Toss them in!  Growing three types of tomatoes?  Add them all!  I decided to stick with the spring greens but look forward to trying a summer variety in the coming months.  With that in mind I’m sending this over to the amazing Ren and her  Simple and in Season April blog challenge, which is being hosted by Michelle who blogs over at Utterly Scrumptious  I can’t wait to see all the early Spring treats everyone will be sending in!!!

Starts to Snow

“Franks” and Beans

"Franks" and Beans

Welcome to a BONUS Secret Recipe Club posting!  This month I’m featuring an orphan blog from Group C as part of Group D’s link-up, with my normal Group A recipe coming next week.  I’m so excited to be starting another year with SRC, I have meet so many amazing bloggers and found so many incredible recipes.  Which is why I jumped at the chance to adopt and orphan blog, and what led me to Mary Anne and Mariel’s Feast on the Cheap.  This mother-daughter duo focuses on meals that can feed your entire family on a budget that won’t break the bank.  They also have one of the more extensive recipe pages out there, focusing not only on the type of meal but also what budget category it fits in.   I was immediately drawn to the picture for the $10 meals, but made sure to check all of her categories to insure I found the perfect recipe.  In the end I “narrowed” it down to five recipes before finally deciding that the Franks and Beans were too good to pass up – after a slight twist.  I’ve never been a fan of cold beans while Joe is not a fan of raw red onions, so I decided to serve this salad hot.

"Franks" & Beans

Serves: Serves 4-5

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 package soy chorizo (or tofurkey) sausages, sliced
  • 1 jalapeno, diced
  • 2 sweet potatoes, diced
  • 1/4 cup apple cider vinegar
  • 3/4 cup extra virgin olive oil
  • 1 tsp dry mustard
  • 1 tsp fresh ginger, minced
  • 2 cups Kidney beans, presoaked, drained, and well rinsed
  • 2 cups black beans, presoaked, drained, and well rinsed
  • 3 tbsp fresh cilantro

Instructions

  1. Heat the olive oil in a deep saute pan over medium heat. Add the onion and cook for 5 minutes before adding the sliced sausage. Cook for 6 minutes, or until sausage is just starting to brown on each side.
  2. Meanwhile mix up the dressing by combining the cider vinegar, olive oil, dry mustard, and ginger.
  3. Add the jalapeno along with the diced sweet potato. Cook for 5 minutes, stirring frequently to prevent sticking. Add the pre-mixed dressing, bring to a quick boil and then turn down to a simmer before adding the beans. Cook for 10-15 minutes, the sweet potatoes should be soft with slight browning on the outside.
  4. Top with the fresh cilantro and then serve with some fresh greens and Enjoy!
http://www.dancingveggies.com/blog/2014/01/starts-to-snow.html

This dish was perfection!  Per the original suggestion I served with some leafy greens, massaged kale in this case, and added some fresh sourdough bread to round things out.  Originally this dish had corn in it, but from the grocery store to my house the corn went MIA so I added a bit more sweet potato which worked very well – tho I do want to try this dish again with the corn.   I’m also hoping to make her s’more brownies because they sound beyond insanely good.

 

Close Your Eyes

Red Beans and Rice

Red Beans and Rice

I’m a HUGE fan of one-pot wonders, mostly because I am NOT a fan of dishes – and while hubby does his part more often then not I’m the one on dish duty.  Needless to say this week’s challenge (yes – posting on time!) for /52weeksofcooking was right up my alley.  I actually made a few dishes for this “challenge”, mostly because this time of year I tend to rely heavily on my slow cooker and dutch oven.  Any recipe that allows me to toss everything in and then forget about it for a bit of time is a winning recipe, and while this requires a bit of massages for the most part it really is a fix it and forget about it.

Red Beans and Rice

Serves 4-5

Ingredients

  • 1 1/2 cups red beans, presoaked - or 2 cans 14.5oz
  • 2 cups brown rice, precooked
  • 2 cups vegetable stock
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 sweet onion, diced
  • 1/4 tsp cumin seeds
  • 1/2 tbsp chili powder
  • 1 beefsteak tomato, diced
  • 1 serrano or jalepeno pepper, diced (for less spicy deseed)
  • shredded cheese (optional)
  • sour cream (optional)

Instructions

  1. If using fresh beans, prepare the 1 1/2 cups per bag instructions. Rinse and set aside.
  2. Soak the brown rice in room-temperature water for at least 15 minutes, then drain and rinse and set aside.
  3. Heat the vegetable oil in a large sauce pan over medium heat. Add the garlic and onion and cook for 7-10 minutes or until garlic starts to turn golden. Add the presoaked rice along with the cumin and chili powder, cook for a minute stirring the entire time.
  4. Add the vegetable stock and bring to a boil, then cover and simmer over low heat for 10 minutes.
  5. Remove the lid, then add the beans and tomato along with the pepper. If needed add more vegetable stock, otherwise cook for a final 5 minutes before serving.
http://www.dancingveggies.com/blog/2014/01/close-your-eyes.html

This dish was fantastic and much better than any boxed versions I’ve had – makes me wonder why I resorted to them in the first place.   I topped mine with a bit of sour cream while Joe added cheese, lots and lots and lots of cheese.   For lunch the next day I enjoyed it naked, adding a little water to the bowl before reheating.  I’m not sure how traditional this dish is but it was insanely good and will probably join the monthly rotation!

Moving on Up

Zucchini Tian

Zucchini Tian

Greetings!  Sorry for the long space between posts, turns out that running a food blog while moving is much harder than I thought.  Luckily I am all settled in my temp place so had lots of time test out some new recipes, and in theory should be covered until the official move ends.  Luckily this isn’t a long distance move, just heading on up 95 from DC to Baltimore – which is still enough of a transition to make things interesting.  Add in the gov’t shutdown and things have been a little more stressful than normal.  We are still hoping to close on our new place on time, but unless the IRS goes back to work (feels so wrong to say that) by the 8th our closing will most likely be delayed.   Until then I’ll be camping out at my mom’s place – and her awesome kitchen – while my hubby is up north starting his new position.  Not the most ideal living situation, but at least we can see each other on weekends so could be much worse.

This past week I decided to make a list of all the blog/cooking challenges that I have over the next month in an attempt to organize my life.  This first recipe comes from /52weeksofcooking who are just finishing up a week dedicated to the incredible Julia Child.  While most of her recipes aren’t exactly vegetarian, or vegan, friendly I found a few side dishes that needed just a bit of tweaking in order to go from awesome side to spectacular entree.  In the end I decided to go with her zucchini tian since squash in all forms are in abundance at the local markets – wahOo Indian Summer!!!   In order to make this in to a healthy veggie friendly entree I added some chickpeas for protein, switched the white rice for brown, and left the butter out.   I also used almond milk in place of dairy and vegan shredded cheese.

Moving on Up

Serves: Serves 4 as a main

Serves 6-8 as a side

Ingredients

  • 2 lbs fresh zucchini or yellow squash
  • 1/2 tbsp salt
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1/2 cup red onion, diced
  • 2 tbsp flour
  • 1 cup almond milk
  • 1/2 cup water (optional)
  • 1 cup pre-cooked brown rice
  • 2 cups pre-soaked garbanzo beans
  • 1/3 cup grated cheese plus 2 tbsp - Parmesan or Mozzarella
  • salt and pepper

Instructions

  1. Grate the zucchini into a strainer, and have the strainer over a bowl. Lightly salt the zucchini/squash and allow to sit for 5 minutes.
  2. Meanwhile heat the olive oil in a deep skillet over medium heat. Add the garlic and onion, and cook for 10 minutes or until the garlic starts to turn golden.
  3. While the garlic/onion cook squeeze the water out of the squash using the strainer to catch and loose zucchini and the bowl below to catch the juice. Once the moister has been removed pour the juice in to a microwave safe measuring cup. Add the milk to the cup along with enough water to make 2 cups of liquid. Heat in microwave until mixture is warm, about 1 1/2 minutes.
  4. Add the flour to the onion/garlic mixture, toss well and then slowly add in the juice milk mixture while continuing to stir. Once all the liquid has been poured in add the grated zucchini along with the 1/3 cup cheese. Bring everything to a quick bowl, and then simmer for 10 minutes.
  5. Preheat oven to 425. Lightly oil a casserole dish, then add the precooked brown rice and the drained beans and stir in the zucchini mixture. Top with the 2 tbsp of cheese and then bake, uncovered, for 20 minutes or until the sides are bubbling and the middle is brown.
  6. Serve and enjoy!
http://www.dancingveggies.com/blog/2013/10/moving-on-up.html

When it came time for serving I enjoyed  it with just a bit more pepper while my mom went for Parmesan cheese, which is exactly how my hubby would enjoy this dish so I was entertained.  For lunch the next day I added a bit of fresh avocado to perk it up, after debating to serve it on top of salad greens.  This might not be the prettiest dish out there, but it’s certainly delicious.