Cooking Hussy

Tasty

Spring Panzanella April 29, 2008

Filed under: Main Dish,Salad/Side,Vegetarian — cookinghussy @ 8:32 pm


I have never ordered, eaten or heard of panzanella before coming across this post on Smitten Kitchen. A panzanella is an Italian dish that was created to use up stale bread and normally has tomatoes as well. It’s basically a bread salad! And it’s very good, but anything with parmesan croutons is bound to taste good.

Croutons:

6 cups 1-2 day old bread – cut crust off and cut into pieced
Garlic powder
Olive oil
6 T. shredded and finely chopped parmesan cheese
Salt and Pepper

Dressing:

1/2 red onion – sliced
2 T. white wine vinegar
Juice of half a lemon
1/4 cup olive oil
1/2 t. dijon mustard

Salad:

1 can white beans
1 bunch asparagus
4 small leeks

Start with the croutons. Spray a cookie sheet liberally with oil and toss in bread cubes. Spray or splash on oil and mix. I used my nice spray bottle and used maybe 1-2 T. at most. Toss on cheese and season with salt and pepper. Place in the oven and bake at 400 degrees for 10-15 minutes or until brown. Stir half way through.

Smitten Kitchen’s recipe calls for cooking the asparagus and leeks in a different way, but I roasted mine. Slice the leeks (white and light green parts), rinse thoroughly and clean out dirt. Spray a cookie sheet and toss on leeks and asparagus. Spray with oil and roast for 15-20 minutes until leeks start to brown. Cut asparagus into 1 inch pieces when done.

In a large bowl, mix the vinegar, juice and onions. Next, mix in the dijon and whisk in the oil. Drain and rinse the beans and then mix into the dressing with the roasted vegetables and croutons. Mix well and season with salt and pepper. Enjoy!

Notes: This was good! And I have some left over croutons which will be great on a salad later this week. I can’t wait to try out this other take on panzanella once I get some strawberries through my CSA.

Servings: 5-6 servings

 

Cauliflower Fritters April 27, 2008

Filed under: Misc. — cookinghussy @ 8:44 pm

After a weekend of indulging in food with my family, including peanut M & Ms, cake, cookies, chips, more cookies, cinnamon rolls and more, I was looking forward to a much lighter and healthier meal Sunday night. I cooked these cauliflower fritters based on a recipe in the May 2008 Vegetarian Times. We enjoyed these fritters with a big and simple salad.

1/2 cup quinoa
8 oz. cauliflower
1/4 cup grated parmesan cheese
2 eggs
Parsley (I used dried, about 1 T.)
2 T. breadcrumbs
Salt and Pepper
Tomato sauce to top

In a saucepan over high heat, add quinoa and toast for a few minutes, stirring constantly. The quinoa will start to pop as it browns. After 3 minutes, add 1 cup water and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes or until quinoa is done and water absorbed.

Prep cauliflower and steam until nice and soft. Chop up into small pieces and mix in a bowl with parmesan, eggs, parsley, breadcrumbs and salt/pepper. Once quinoa is finished, add and mix into the bowl.

Spray a cookie sheet with oil and preheat oven to 450 degrees. Shape mixture into 3 inch patties and place onto sheet. Bake for 20 minutes or until fritters are golden brown. Serve with sauce on top.

Notes: These were tasty, pretty easy and filling. I have leftover cauliflower too, which will be enjoyed over lunch.

Servings: 15 patties

 

Cumin-spiked Tofu April 23, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 7:52 am

Another tofu recipe (from Heidi of course). I grilled these using my new grill pan and I love how they look. The lines are pretty, aren’t they? Yes. They are.

1 package extra firm tofu – sliced and pressed with paper towel
1 t. ground cumin
1 t. garam masala
6 cloves garlic – minced
3 T. olive oil
pinch salt
1 T. lemon juice
1 7 oz container of Greek yogurt

Mix the spices, garlic, oil, salt, juice and yogurt together. Marinate the sliced tofu in a cake pan with the yogurt mixture for 2 + hours. Once ready to grill, scrap off some of the excess yogurt and pieces of garlic. Grill and brown on each side and serve with a little of the yogurt mixture on top.

Notes: This was not my favorite tofu concoction. I much prefer tofu mixed into stir-fry or curries, or caramelized.

Servings: 7 slices of tofu

 

Peanut Noodle Salad April 21, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 7:40 am

Last week, while Chris was out of town, I made this peanut noodle salad with soba noodles from 101cookbooks.com‘s recipe. First off, when Chris is not here, I end up with a lot of leftovers. Those leftovers may have tainted my enjoyment of this dish, since I ate it day after day after day and by the end I was kind of sick of peanut noodle salad. But, on the first night I made this, I think I liked it…

1 8 ounce package soba (buckwheat) noodles
1 bunch asparagus spears – Cut into 1/2-inch segements

3/4 cup creamy peanut butter (natural, no salt added)
1/4 cup rice vinegar
2 cloves garlic – crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water

1 small shallot – thinly sliced
1/2 cup peanuts
12 ounces extra-firm tofu, cut into small cubes

Boil water and cook soba noodles as directed. In the last minute of cooking, add the asparagus. Drain noodles and asparagus, run under cold water until cool and set aside.

Make the dressing by mixing the peanut butter (I used far less than 3/4 cup, maybe 1/2 cup instead, and cut down on the rice vinegar too), vinegar, garlic, sesame oil, red pepper flakes and salt with hot water. Heidi said “Thin with hot water – the amount you’ll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.”

Toss the noodles, asparagus, shallots, peanuts and tofu with a bit of the dressing. Add dressing a bit at a time. I used only about half of the dressing.

Notes: Again, this recipe made a lot due to Chris not being there to eat the vast majority of it for dinner. There are still leftovers in the fridge.

Servings: 1 million

 

Egg, Chorizo, Potato Breakfast Wrap April 17, 2008

Filed under: Main Dish — cookinghussy @ 8:19 am

Last Saturday morning, I made food to cover both breakfast and lunch, since it was 11:00 already. This wrap was delicious, but not healthy. My love for chorizo is stronger than my desire to eat healthily.

1 potato – diced
1/2 red onion – diced
1 package chorizo – (1 package from a two package container. Next time I’ll look at how much it weighs.)
2 eggs – whipped
salt and pepper
2 whole wheat, low carbohydrate wraps

Dice the potato and (this is terrible, I know) place in a bowl with a little water at the bottom, microwave for about 5 minutes. If you have time time, bake the potato, but I didn’t have time and wanted potato. Heat oil in a non stick skillet and saute onions. Add the cooked potato and start to brown on each side. Add the chorizo and cook with the potatoes and onion. Once almost cooked, add two whipped eggs and cook through.  Top each wrap with the mixture and enjoy.

Notes: There will be extra filling left over. This is good all by itself.

Servings: 2 wraps plus extra filling

 

Tomato, Arugula and Mascarpone Pasta April 16, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 7:32 am

The majority, practically all, of the dishes I make are from recipes I’ve found somewhere else, either on other blogs, from my magazines or from a few favorite cookbooks. This recipe here is my first creation. I just looked at what I had on hand and threw it together, and it was good. I know it’s just pasta, and you can pretty much throw anything into pasta, but still.

1/2 red onion – diced
Cherry tomatoes – cut in half
Mushrooms (1/2 container) – sliced
Sun-dried tomatoes
8 oz. Mascarpone cheese
1/4 cup milk
Arugula (2 cups)
Salt/Pepper
Basil

1/2 box whole wheat rotini pasta

Put a pot of water on to boil and cook the pasta as directed.

Heat a little oil in a big skillet and saute onion. After a few minutes, add the mushrooms and tomatoes, along with the sun-dried. Cook until the tomatoes start to break down a little bit, then add the mascarpone cheese. Holy decadent. Let the cheese melt and mix around. Add the milk at this time too and turn down the heat. Toss in the arugula at this point and season with salt and pepper. It should be a nice creamy consistency but not too thick. If it is, add more milk. Once the pasta is cooked, drain well and toss right into the big skillet with the sauce. Mix well and serve with freshly sliced basil on top.

Notes: Clearly, the mascarpone cheese is what made this so good, but I’m pretty happy with creating my own dish. Seriously, you could serve this to people and they wouldn’t know that I made it up, because it tastes so good.

Servings: 3-4 normal sized servings or 1 giant Chris serving and 1 normal serving

 

Pesto and Feta Pita Pizza April 14, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 9:39 pm

This third and final pizza was tasty. Pesto! Feta!

3 mini pit
Pesto (I used store bought *gasp*!)
Cherry tomatoes – sliced in half
Mushrooms – sliced

Spread each pita with pesto and top with tomatoes and mushrooms. Top generously with feta cheese and bake for 5-10 minutes at 350 and eat.

Notes: I have nothing more to say about pita pizzas except try them. They taste good.