Archive

Archive for the ‘vegetarian’ Category

Mushroom Farrotto

January 31, 2014 Leave a comment

Mushroom farrotto

 

We love risotto around here (9 posts to date) but try to minimize white grains in an attempt to dodge our shared genetic predisposition for diabetes (which both of our fathers had/have). Lately, we’ve discovered that when we eat gluten free, we generally feel better. Though farro is a wheat grain, there really isn’t a reason for us to be strict about eating gluten free and hey–it is a whole grain!

This farrotto took a bit longer than I would prefer to spend on a weeknight (an overnight soak of the farro and an hour on the stove) but because the grains are so sturdy, it doesn’t require as much stirring and attention as a traditional risotto. I’ve been roasting a big batch of mushrooms for the week to stir into salads or quinoa pesto bowls but if you don’t have any lying around, you can roast the mushrooms as you’re preparing the farrotto. I also had 2 tablespoons of pesto left over and also stirred that in but there’s plenty of flavor without it. If you’re wondering what the non-farro grains are, I had a 1/4 cup of leftover cooked brown rice which I also threw in after 30 minutes so as not to waste it. Read more…

Categories: Italian, vegetarian Tags: , ,

Kale salad: Avocado Caesar Dressing

January 22, 2014 Leave a comment
image

Dinner: avocado Caesar kale salad, cous cous grain mix from Trader Joe’s w/pesto, pan-fried tilapia w/pesto

I am so late to the game! First with the quinoa, now with the kale. I’ve always sauteed kale or put it in soups but only recently have I begun to eat it in raw salads. There’s a place near my office that does kale salad with an avocado (not caesar) dressing but whenever I eat it, I find myself sympathizing with cows. The chewing required is absurd and tedious. What I learned from making the Smitten Kitchen kale salad with pecorino and walnuts (substituting cranberries for raisins, now a requested favorite among my carnivorous extended family) is that the secret to kale salad is removing the ribs and thinly slicing the leaves. Over time, I’ve figured out a faster way of doing this–the leaves are so sturdy that you can pinch the bottom of the stem and zip your fingers along the stem and the leaves will come right off! Roll everything into a rough ball and chiffonade away… Read more…

Categories: food, salad, vegetables, vegetarian Tags: ,

Pesto Quinoa w/Roasted Veggies

January 15, 2014 2 comments

Pesto quinoa with roasted veggies

The Peru-inspired quinoa kick continues. Incidentally, I’ve lost a few pounds in the last few weeks. Whether it is due to the mostly gluten-free diet or the vast amounts of quinoa itself is debatable. We’ve had pizza a few times in the last few weeks but other than that, our diet has mostly been traditionally rice- or pasta-based meals with quinoa as a substitute: quinoa with adobo, quinoa fried rice, quinoa lasagna, quinoa salad, and today’s pesto quinoa.  Read more…

Categories: food, pasta, vegetarian Tags: ,

Roasted Broccoli & Quinoa Salad

January 5, 2014 3 comments
Machu Picchu

View of Machu Picchu from the Sun Gate

We just got back from our belated honeymoon in Peru: a few days acclimating to the altitude in Cusco, 4 days/3 nights hiking the Inca Trail, a few days relaxing at a resort & spa in the Sacred Valley and then New Year’s Even and another few days eating my weight in ceviche in Lima.

I knew the Inca Trail would be a personal challenge but at no point did I ever hit a wall, as I often do while running. Hiking the Inca Trail was an amazing experience: it allowed me the time to reflect on my own life, learn about the history of the Quechua/Inca, practice my terrible Spanish, and take in some crazy views that I will probably never experience again in this lifetime. When we finally arrived to Machu Picchu, I never wanted to leave…except a beer, shower and clean bed (in that order) sounded pretty good. Read more…

Eggplant Dirty Rice

August 13, 2013 3 comments

Eggplant dirty rice

Cajun food and smooshy eggplant? Yes please. When I saw this in Food & Wine, I knew I had to make it. However, I’m still not very good at cooking rice without a rice cooker…I had to send it back into the oven for an extra ten minutes because when I took it out at the prescribed time, I still had crunchy rice. I used one red and one green pepper instead of two greens just because green peppers aren’t my favorite and I added half a chopped zucchini at the very end because I had it in the fridge. The eggplant adds a richness to the rice without having to add fat. Top it with some hot sauce and you’ve got some zippy rice that can stand on its own. We served it with a portion of grilled salmon and had a really tasty dinner! Read more…

Categories: Cajun, vegetables, vegetarian Tags:
Follow

Get every new post delivered to your Inbox.

Join 218 other followers