New Recipe #12 — Aug 2009

As per my 100 Things list, I am tackling #41 – Try a new recipe every month for a year. The previous months’ recipes can be found here:

Sep 2008: Butter Bean Burgers
Oct 2008: Pasta e Fagioli
Nov 2008: Sweet Potato and Cranberry Hash
Dec 2008: Potato-Onion Tartlets
Jan 2009: Butternut Squash Soup
Feb 2009: Apple Cinnamon Oatmeal Bread
Mar 2009: Hearty Bean Nachos
Apr 2009: Rice with Tempeh and Spinach
May 2009: Marinated Tempeh Stir-Fry with Broccoli and Bell Pepper
Jun 2009: Tomato Zucchini Casserole
Jul 2009: Caramelized Onion Hummus

Well, we have come to the end of this series of posts. My goal was to try a new recipe every month for a year and this fulfills that. Thank you for sticking by me for a year of experimenting with new recipes and new ingredients. I know these posts are not the most scintillating but I have had a good time and especially love crossing off one more thing from my list.

When trying to select a final recipe, I asked my friends what they would like to see. I think it was David who suggested a breakfast recipe. I was holding out for a quinoa recipe as I had just purchased some and hadn’t used it before. Thankfully, on the 101 Cookbooks site, I was able to find a recipe that combined both…quinoa as a breakfast food.

If you are unfamiliar with quinoa as I was until a short time ago, it is a tiny grain that probably most resembles small round grains of rice. And when I say tiny, I mean tiny. Do not spill the box of quinoa in your kitchen and ever expect to find it all. Just saying…

The box I purchased (imported from Bolivia) told me that this grain has been around for over 5000 years and was an important part of the ancient Incan civilization’s diet. They referred to it as the Mother Grain; today it is called the Supergrain of the Future, because of its unique nutritional qualities.

Quinoa contains more high quality protein than any other grain and can stand alone as a complete protein grain. It is also completely gluten free so those on a wheat/gluten-free diet can enjoy it too. One thing I learned on the 101 Cookbooks site is that most quinoa must be rinsed thoroughly before using. (See post for details.) However, the box I purchased was labeled as pre-washed and no rinsing required, so I trusted it. Frankly, I had no idea how I would have rinsed it anyway, given how small the grains are. (Note: Add mesh strainer to shopping list.)

If you take nothing else from this recipe, make sure you bookmark the 101 Cookbooks site. It is a treasure trove of delicious vegetarian recipes that everyone will love. It is written in an entertaining instructional manner, illustrated with beautiful photos, and also has great search capabilities that allow you to look up recipes by type or by ingredient. It is an exceptional site of its kind. The following recipe and photo were found here.

Warm and Nutty Cinnamon Quinoa

INGREDIENTS
* 1 cup organic 1% low fat milk (I used skim milk)
* 1 cup water
* 1 cup organic quinoa, (note: rinse quinoa if not specifically stated as such)
* 2 cups fresh blackberries, organic preferred
* 1/2 teaspoon ground cinnamon
* 1/3 cup chopped pecans, toasted (I used almonds)
* 4 teaspoons organic agave nectar, such as Madhava brand (I used honey)

DIRECTIONS
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

NEXT TIME
I quartered the recipe since it was just me and it was perfectly filling and satisfying. It seemed lighter than an equivalent amount of oatmeal might have been so that was nice first thing in the morning.

I tried the quinoa before adding the honey, and with the berries and cinnamon I thought it tasted really good. But then I added the honey to just see what that added and while still good, I preferred it before. I would probably omit that step in the future.

This recipe could have many variations depending on which fruits and nuts you chose. It would probably be equally good with blueberries, raisins, strawberries, raspberries, or whatever you have handy. I want to try it with walnuts too as I think the walnuts would complement the already nutty taste of the quinoa.

As a vegetarian, I am excited to start using quinoa as part of my diet. I love finding great new sources of protein in the vegetable kingdom and enjoy having another bullet in my belt when I get asked how I get enough protein without eating animals. When something is important, you find the way.

New Recipe #11 — Jul 2009

As per my 100 Things list, I am tackling #41 – Try a new recipe every month for a year. The previous months’ recipes can be found here:

Sep 2008: Butter Bean Burgers
Oct 2008: Pasta e Fagioli
Nov 2008: Sweet Potato and Cranberry Hash
Dec 2008: Potato-Onion Tartlets
Jan 2009: Butternut Squash Soup
Feb 2009: Apple Cinnamon Oatmeal Bread
Mar 2009: Hearty Bean Nachos
Apr 2009: Rice with Tempeh and Spinach
May 2009: Marinated Tempeh Stir-Fry with Broccoli and Bell Pepper
Jun 2009: Tomato Zucchini Casserole

There are certain things that just naturally go together, like Mondays and headaches, but an example of two good things that go together would be my friend, David, and hummus. Honestly, I am not sure there is anyone who knows him personally who does not immediately think of hummus when they think of him (and outstanding photography, of course, but really, hummus first.)

In honor of him and because today is his birthday (Happy Birthday, I love ya!), I decided it was only fitting that this month’s new recipe be this one I found some time ago on The Reluctant Vegetarian’s site. Whether you are vegetarian or not, check out her site. She has some great ideas. The picture and recipe are taken directly from her site. Please go visit her though and see everything else she has to offer. (Or follow her on Twitter: @reluctantveggie )

Caramelized Onion Hummus

INGREDIENTS
* 1 large Vidalia onion [or what you have on hand], sliced into rings
* 4 cups chickpeas (2 cans)
* 1/3 cup olive oil + 2 TB
* 2 TB tahini
* 2 cloves garlic
* 3 TB lemon juice
* kosher or sea salt
* pepper
* 1 TB parsley

DIRECTIONS
1. Caramelize onion [in oven or on stove] until soft and brown. set aside.
2. Combine ingredients [chickpeas through parsley] in cuisinart and blend until smooth.
3. Add onions and blend until desired smoothness.
4. Put into serving bowl, drizzle with a little olive oil, sprinkle with parsley.
5. Serve with pita bread, pita chips, fresh veggies or use as a condiment on black bean burgers and marinated tempeh sandwiches.

NEXT TIME
I would not change anything, other than going to Cedar’s Bakery for the ‘good’ pitas, rather than the ones I had to get at Schnucks. But the recipe? No, would not change a thing. It was absolutely delicious. Thanks again, Reluctant Vegetarian!

New Recipe #10 — Jun 2009

As per my 100 Things list, I am tackling #41 – Try a new recipe every month for a year. The previous months’ recipes can be found here:

Sep 2008: Butter Bean Burgers
Oct 2008: Pasta e Fagioli
Nov 2008: Sweet Potato and Cranberry Hash
Dec 2008: Potato-Onion Tartlets
Jan 2009: Butternut Squash Soup
Feb 2009: Apple Cinnamon Oatmeal Bread
Mar 2009: Hearty Bean Nachos
Apr 2009: Rice with Tempeh and Spinach
May 2009: Marinated Tempeh Stir-Fry with Broccoli and Bell Pepper

I found this recipe (original recipe here) when I was looking for new ways to prepare zucchini. Since it also included my favorite summertime food, tomatoes, I knew I had to try it. Even if you don’t like these vegetables, you might want to make this just for the wonderful aroma it has while baking.

As usual, I’ve made a few changes from the original recipe. My version is below.

Tomato Zucchini Casserole

INGREDIENTS
* 1 – 1 1/2 C. shredded cheese (I used mostly mozzarella and jack, with a little bit of cheddar)
* 1/3 C. Parmesan cheese, grated
* 1/2 tsp. dried oregano
* 1/2 tsp. dried basil
* 2 cloves garlic, minced
* salt and pepper, to taste
* 2 medium zucchinis, thinly sliced (I used three small ones)
* 5 roma tomatoes, thinly sliced
* 2 Tbsp. butter
* 1/2 medium onion, finely chopped (I used Vidalia, my favorite)
* 1/4 C. fine bread crumbs

DIRECTIONS
Slice the zucchinis and tomatoes. Lay the slices on paper towels and let sit for several minutes to draw out some of the moisture.

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 8×8-inch pan.

In a bowl, combine cheeses, oregano, basil, and garlic. Season with salt and pepper, and set aside. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.

Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.

Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

NEXT TIME
Even with letting the veggies sit on paper towels first, there was some water in the bottom of the pan. I might be more diligent on seeding the tomatoes and blotting the veggies before cooking if I’m making this for something special…otherwise, it really didn’t hurt the dish at all.

This was really delicious and would make a great side dish for meat lovers. For vegetarians like me, it was a perfect meal paired with a little fresh fruit for dessert.

New Recipe #9 — May 2009

As per my 100 Things list, I am tackling #41 – Try a new recipe every month for a year. The previous months’ recipes can be found here:

Sep 2008: Butter Bean Burgers
Oct 2008: Pasta e Fagioli
Nov 2008: Sweet Potato and Cranberry Hash
Dec 2008: Potato-Onion Tartlets
Jan 2009: Butternut Squash Soup
Feb 2009: Apple Cinnamon Oatmeal Bread
Mar 2009: Hearty Bean Nachos
Apr 2009: Rice with Tempeh and Spinach

I know what you’re thinking. Didn’t you just do a tempeh recipe last month? Yes, I did. But I enjoyed it so much I decided to search for a second recipe that used this new favorite ingredient. I found this month’s recipe here. Of course, I had to put my own stamp on it so mine below varies a little.

Marinated Tempeh Stir-Fry with Broccoli and Bell Pepper

INGREDIENTS
* 4 oz. tempeh, cut into 1/2″ pieces
* 1/4 C. light soy sauce
* 1 Tbsp. rice vinegar (I used the herb vinegar I had in the pantry)
* 3 garlic cloves, minced
* 1/8 tsp. dried crushed red pepper
* 12 oz. broccoli, stems peeled and cut into 1/2-inch pieces, florets cut into 1-inch pieces
* 2 Tbsp. water
* 1 tsp. honey
* 1 tsp. corn starch
* 1 Tbsp. vegetable oil
* 1 medium bell pepper, sliced into 1/4″ strips

DIRECTIONS
Stir tempeh, soy sauce, vinegar, garlic, and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.

Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.

Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with onion and serve.

NEXT TIME
Yum! I don’t know that I would change anything other than perhaps add something else to the stir-fry. Water chestnuts maybe. Or slivered almonds sprinkled on top. That would give it a crunch. But this recipe was really good and can stand on its own.

New Recipe #8 — Apr 2009

As per my 100 Things list, I am tackling #41 – Try a new recipe every month for a year. The previous months’ recipes can be found here:

Sep 2008: Butter Bean Burgers
Oct 2008: Pasta e Fagioli
Nov 2008: Sweet Potato and Cranberry Hash
Dec 2008: Potato-Onion Tartlets
Jan 2009: Butternut Squash Soup
Feb 2009: Apple Cinnamon Oatmeal Bread
Mar 2009: Hearty Bean Nachos

This month’s recipe was chosen due to a passing remark from David that he and his wife had recently made a tempeh dish for the first time. That prompted me to try it myself. I found the impetus for this recipe in one of my cookbooks or online shortly thereafter but I haven’t been able to find it since. Luckily, I could remember enough to get started and I just ran with it from there.

Rice with Tempeh and Spinach

INGREDIENTS
* 1 tbsp. olive oil
* 4 oz. tempeh
* 1 clove garlic, minced
* salt and pepper
* 1 cup cooked rice (I used leftover brown rice)
* 1 lemon, zest and juice
* fresh spinach

DIRECTIONS
Heat oil in medium saucepan. When hot, add crumbled tempeh and cook until browned on all sides (5-7 minutes). Add garlic, salt and pepper and cook for a minute. Stir in rice, lemon zest and lemon juice, combining thoroughly. Add 2-3 handfuls of fresh spinach leaves on top of rice and place a lid on the pan. Let steam on low heat for 5 minutes, until spinach begins to wilt. Stir together and serve.

NEXT TIME
This was amazingly good! I would not change a thing. This was the first time I tried tempeh but will definitely be adding it into my vegetarian diet. It tastes great and does have a very similar texture to ground beef so I can imagine it is very versatile. It is a little expensive (about $4 for 8 oz.) but has tons of protein and iron and very little sodium so it is like investing in good health.