Tag Archives: veggies

Sauteed Kale and Cheese Omelette

A bundle of fresh kale is quite versatile … use it to make a pot of Zuppa Toscana soup, a topping for a meatless pizza AND as a filling for this delicious three egg omelette.

Kale and Cheese Omelette

Kale and Cheese Omelette – serves 2

5-6 eggs, lightly beaten
1 tbsp olive oil
1/4 cup onion, finely minced
2 cups kale, cleaned, sliced into 1/2 inch strips
pinch of salt and black pepper
4-6 tbsp grated or crumbled cheese of choice (ie. old cheddar, feta)

Garnish – 1 ripe avocado, cubed, hot sauce or salsa

Add the oil to a 9 inch non-stick pan, over medium heat, and saute the onion, just until lightly golden. Add the kale, tossing gently to coat the kale with the oil and mix with the sauteed onion. Sprinkle some salt and pepper over the top. Cover with a lid and let steam for 3-4 minutes until the kale is wilted. Transfer kale and the onions into a small bowl and set aside

Return the pan to the heat and add half the beaten egg egg mixture. When almost set, scatter half the sauteed kale and cheese over the top of the omelette.

Fold over and continue cooking until the egg is set.

Repeat with the remaining half of the egg mixture.

Serve with the garnish of your choice. In this case, I topped each omelette with half the diced avocado and a couple of tablespoons of spicy salsa.

Zuppa Toscana Soup

Kale Pizza …. with or without hot Italian sausage – saute two cups of sliced kale, a pinch or two of salt and a pinch of black pepper and a quarter cup of finely diced onion in a tablespoon of olive oil. Let cool and top pizza.

Bake for 15-18 min at 425 deg F in a preheated oven.

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Cauliflower Tots

Tater tots, mini bites of grated and deep fried potatoes, are a convenience food that make a tasty and fast side dish. A healthier version may be made with “cauli-rice” …  cauliflower florettes briefly pulsed in a food processor. The recipe below is a simplified adaptation of the various techniques and ingredients found on line. Though I DID add a ‘variation’ that seemed more extravagant. I haven’t tried it yet. Mainly because I didn’t have either the bacon or the peppers on hand. However, I have two packages of raw cauli-rice in the freezer. Maybe I’ll make them for Christmas. Or New Years.

Baked Cauliflower Tots

Baked Cauliflower Tots – makes 10-12 ‘tots’, 4-6 per serving

2 cups/250 gm ‘riced’ cauliflower florettes*
1 large egg
1/2 tsp dried parsley
1/4 cup raw onion, finely minced or 2 tbsp crispy fried onions
1/4 cup finely grated Parmesan cheese
1/4 cup fine breadcrumbs, plain or Italian seasoned
salt and pepper to taste
cooking spray or vegetable oil

*Break down a whole head of cauliflower into florettes. In a food processor, 1/4 of a head at a time, briefly pulse the florettes until they’ve broken down into roughly rice kernel sized.

Preheat the oven to 375 degrees Fahrenheit.

Place the riced cauliflower into a microwave safe bowl, with lid, and cook 1-2 minutes on high. Let cool enough to handle. Place the cooled cauli-rice into a fine weave tea towel and squeeze out the excess water. (NOTE: I managed to extract about 3 tbsp of liquid out of this batch.)

Spray a nonstick cookie sheet with cooking spray or brush lightly with vegetable oil. Set aside.

In a medium sized bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon about 2 tbsp of the mixture in your hands and roll into small oval shaped tots.

Place on the cookie sheet 1/2 inch apart and bake for about 20 minutes. Turn and bake for another 10-15 minutes. Both sides should be nicely browned and firm but still retain some bounce.

Remove and serve as a side dish. Or, as an appetizer, serve with ketchup, pesto, hummus or your preferred dipping sauce.

For an even more decadent appetizer, stir in the items below.

Twice Baked Potato Variation: 1/2 cup grated cheddar cheese, 1/4 cup finely minced bell pepper and 1/4 cup finely chopped crispy bacon

One Pot – Creamy Ham, Pea and Egg Noodles

Cooking for one (or two) means you often have leftovers from things you’ve thawed. In this case, I had a cup or so of diced ham from a 2 cup bag I’d frozen for soup. (I used the other cup for a broccoli, cheddar cheese and ham quiche.)

I found an online ‘one dish’ recipe and scaled it down to suit the amounts I had. Although I halved all the other ingredients, I used the full 2 cups of chicken stock (1 1/2 cups of stock and 1/2 cup of water, works too) because I needed to have enough liquid to cover the noodles. The noodles were cooked in the pan and didn’t suffer taste-wise from the substitution. I also omitted the lemon juice because I was saving my lone lemon for something else. Instead of using half and half, I used 1/4 cup of whipping cream.

Creamy Ham, Pea and Egg Noodles Pot

The dish was quick to assemble and delicious and the leftover portion could be taken to work the next day for lunch or enjoyed for a repeat supper.

Sesame Semolina Bread and Soup (Two versions)

NOTE: The potato gnocchi soup below is a tomato based adaptation of the kale and sausage soup posted here.

After an indulgent last dim sum outing with my nephew, on Friday, I used the afternoon to make another bread that I had added to my ‘to do’ list, while I was flourless.

The recipe came from the King Arthur Flour web site and is called a “Sesame Semolina Lunetta”. I have NO idea where the term lunetta comes from … lunetta means ‘little moon’ in Italian but this S-shaped bread doesn’t fit. In French, lunette refers to ‘eyeglasses’ … I guess you can vaguely picture two circles of glass in the S-shape. Sometimes, names have no clear explanation.

The dough turned out very wet but I suspect that my measuring cup didn’t allow me to be precise enough. (Next time, I’d try using the weight option for ingredients. ) Since it was too wet to hand knead, and I didn’t want to dig out my stand mixer, I decided to use a ‘stretch and fold’ process (every 15 minutes for an hour, for a total of 5 S&F’s) letting it rest for a further 30 minutes. I shaped the dough into an 18 inch rope and then coiled it into the S-shape and let it proof until it got very puffy, about 50 minutes.

Since it was still such a wet dough, I increased the baking temp to 400 deg F, rather than the 350 deg F in the recipe and baked the loaf until it got golden brown, 35-40 min (NOTE: 37 1/2 min).

The crust was crispy and the crumb was relatively open. The taste was good and there was a faint scent of sesame from the toasted sesame seed oil used in place of olive oil.

To accompany the bread, I made a pot of kale, hot Italian sausage and potato gnocchi soup. For a change of pace, I divided half the soup and added whipping cream to one portion.

Creamy version served with sliced and toasted sesame semolina bread, spread with pesto and grilled long enough to melt the Parmesan cheese in the pesto.

Pantry/Freezer Clearout – Tuna Noodle Casserole

A few weeks ago, I asked for suggestions on my FB groups as to what to do with canned tuna. One of the most popular suggestions was a tuna noodle casserole. I finally got around to making it and wondered why I’d waited so long. Cause this is some tasty stuff, folks.

For a recipe I went with the one from the Campbells (TM) website.

I was tempted to only use one can of tuna but, since I had five cans in the pantry, I splurged. I left out the pimento, since I didn’t have any, and topped the casserole with about a cup of crispy fried onions, from my pantry, instead of breadcrumbs. I also sprinkled some sweet paprika over the top, for colour.

 

 

Review: Delicious, if a bit bland. You might want to add about a quarter teaspoon of salt and pepper to the mushroom soup/milk mixture before you add the cooked noodles and the rest of the ingredients.

Korean Kimchi Pancake (Kimchi-jeon) Version 2

This adaptation of the last Korean pancake post may be considered heresy by fans of the authentic version, but I think it’s a great improvement in texture.

Korean Kimchi Pancake Version 2 – makes a single large 6 inch pancake (or two 4 inch diameter pancakes)

1/4 cup all-purpose flour
1 tsp baking powder
a pinch of salt (optional)
1 tbsp water
1 large egg
2-3 green onion tops, cut into 1 inch pieces
1/2 cup quick kimchi

1 tbsp vegetable oil, for frying the pancake

Preheat a large cast iron frying pan over medium heat.

In a small bowl, stir together the flour, baking powder and salt with a fork. Add the egg and water, using the fork to break up the egg and moisten the dry ingredients. Add the kimchi and green onion tops and combine briefly.

Add the oil to the frying pan and give it a quick swirl so as to coat the bottom of the pan.

Turn out the pancake batter into the middle of the frying pan and pat out into a circle about 1/2 inch thick. Fry until bubbles start to break through to the top of the pancake and the edges are dry, two or three minutes should be enough. Using a spatula, carefully turn the pancake over and continue frying until the bottom is browned, and the pancake is cooked through, another minute or so.

Transfer onto a flat serving plate and cut into 1-inch squares.

Serve with the dipping sauce from the previous Korean pancake post.

Unlike the previously posted pancake which I found ‘gummy’, this one was fluffy and tender, like a regular pancake, while still retaining the flavour and crunchy texture of the kimchi-jeon.

Korean Kimchi Pancake (Kimchi-jeon)

This savoury pancake is usually made with chopped fermented kimchi, but I chose to use my home made quick ‘kimchi’ instead. Kimchi-jeon is similar to another savoury cabbage pancake I make and love … Japanese okonomiyaki … in many ways. It’s also similar to the Chinese green onion/scallion pancake that I’ve made.

Since I’ve never tasted the real deal, I’m not sure what the pancake SHOULD taste like, or the general texture desired. I incorporated elements from the various recipes found on line into one cohesive recipe, for my first attempt, and posted it below. Variations are found in the type of flour used (just all purpose or all purpose and rice flour) and in the inclusion of egg. In the vegan version, the only liquid used is water. I have even seen versions in which crumbled tofu or ground meat (pork) may be incorporated into the batter. In the latter case, leftover cooked ground meat may be used or the raw meat may be added directly to the batter, which then needs to be cooked a bit longer, in order to cook the meat through.

Other variations are in the size of the pancake made. Smaller, individual pancakes are more convenient if one wishes to freeze some away. For a family, a single larger pancake maybe be served in the pan it was fried in and eaten ‘pull-apart’ style. Or it may be cut into wedges or squares and served ‘appetizer’ style. A dipping sauce, similar to that used for pot stickers, is often used.

Korean Kimchi Pancake – I thought it was delicious if somewhat ‘gummy’ in texture, like the green onion pancake, even hot out of  the pan. I don’t know if that’s the way it’s supposed to be. I’m thinking of adding some baking powder to the pancake next time, as is done with the okonomiyaki, so it puffs up more.

Korean Kimchi Pancake (Kimchi-jeon) – makes two 4 inch pancakes

1/4 cup all purpose flour
1/4 cup water (reserve 1 tbsp water to add at the end if needed)
1 1/2 tbsp kimchi ‘juice’**
1/2 cup quick ‘kimchi’
2-3 green onion tops, cut into 1 inch pieces
1 green onion top, thinly sliced on the diagonal, for garnish

1-2 tbsp vegetable oil, for frying the pancake

Since the ‘kimchi’ that I made earlier was fairly dry, I made a kimchi ‘juice’ to incorporate into the batter for the pancakes.

Mise en place for the pancakes

Briefly whisk together the flour, water and kimchi juice. Fold in the kimchi and green onion tops. If the batter seems very thick, add the reserved tablespoon of water and stir through gently just until mixed in. (Stirring too long will develop gluten and may make your pancake tough.) Add additional water if needed, one tablespoon at a time.

Place a large cast iron frying pan on the stove and preheat at medium/medium-high. Add one tablespoon vegetable oil to the pan and, when hot, ladle about 1/4 cup of the pancake batter in a small mound on the pan, patting out to about 4 inches in diameter. Depending on the size of your pan, you should be able to fit 3-4 pancakes into the pan at a time. (If you’re not confident about cooking so many pancakes at one time, feel free to make them individually, adjusting the heat level as needed.)

When the pancakes seem almost totally set, flip over to the other side and cook until the second side is set. Then flip again, and finish cooking the first side for another minute. (NOTE: You want SOME charring but you don’t want to burn your pancakes. The sugar in the batter contributes to that charring. Start your pancakes on medium heat if you know your pan heats quickly and retains the heat. You can always turn it up a bit or cook the pancakes longer, if needed.)

Kimchi ‘juice’ – makes about 1/3 cup of juice

2 tbsp fish sauce
3 tbsp rice vinegar
1 tbsp sugar
1-2 tbsp gochujang (hotness level 3) **
pinch or two of ginger powder
pinch or two of garlic powder

** For my first attempt, I only added 1 tbsp of the gochujang to the juice. It was pretty spicy but tasty. I wouldn’t add more.

Whisk together and use as needed. The excess may be poured over the remaining quick ‘kimchi’.

Dipping Sauce

1 tsp Asian chili sauce, Sriracha or sambal oelek**
1/4 cup soy sauce
2 tsp sesame oil (reduced to 1/2 tsp)
1/2 tsp sugar (if using dark soy sauce, as I did, omit the sugar)
1/2 tsp rice wine vinegar

** What I used

Mix together until the sugar dissolves. Taste. If needed add more vinegar, soy sauce or sugar. Sprinkle some sliced green onions and/or sesame seeds on top … just to make it look pretty. 🙂

Asparagus and Chicken Fettuccine Alfredo with Greek Yogurt

Work’s been good this past month so I was feeling a bit ‘spendy’ when I went grocery shopping.

My grocery list had ONE item on it … MILK … but I ended up spending $60 on various extras including a box of ice cream drumsticks. (SO bad … but it was a PROMO sale.)

I decided to skip replenishing my stock of potatoes so meals in the week ahead are going to feature pasta and rice side dishes. I was going to start with a chicken Alfredo. Unfortunately, it turned out that that carton of whipping cream that I was sure I had in the back of the fridge … wasn’t there.

Substitution time.

A fast search on the net and I ran across a recipe for an Alfredo sauce using Greek yogurt. I also added a couple of ounces of cream cheese and, of course, Parmesan cheese, to the sauce.

Greek yogurt … I had strained it previously because I wanted a nice thick yogurt for something else, so I had to add more pasta water than expected to thin it down enough for the recipe below.

The result was delicious, and I didn’t miss the whipping cream at all.

Fettuccine Alfredo with Asparagus and Chicken – serves 4

300 gm fettuccine, linguine or spaghetti pasta
1/2 pound (~230 gm) chicken breast, cubed**
1/2 pound (~230 gm) asparagus stalks, cut into 1 1/2-2 inch pieces

** I had a couple of chicken cutlets that I had prepped and frozen, so I used those.

Cook pasta according to the package directions. Drain in a colander over a bowl. Reserve about a cup of the pasta water for use in the Alfredo sauce below. You’ll start with 1/4 cup but if your sauce tightens up you may need to add more.

NOTE: An easy way to cook your asparagus is to add it to the pot of pasta for the last 3 minutes of cooking time. It will be tender but still have a bit of crunch and retain its green colour.

Greek Yogurt Alfredo Sauce

1 tbsp unsalted butter
1 tbsp olive oil
1/4 tsp salt
1/8 tsp coarsely ground black pepper (use white pepper if you want a whiter sauce)
1 clove garlic, finely minced
1/4 cup white wine (or pasta water, vegetable broth or chicken broth; the broth will make the sauce less white)
2 oz (~60 gm) Philadelphia cream cheese, cubed
1 oz (~30 gm, 1/2 cup) shredded Parmesan cheese
1/2 cup Greek yogurt

Additional grated Parmesan cheese, for garnish

Melt the butter and olive oil in a saute pan over medium-high heat. Add the diced chicken and asparagus and sprinkle the salt and pepper over the top. Saute until the chicken is lightly golden and no longer pink inside and the asparagus is tender, but still a bit crunchy. Remove the chicken and asparagus to a small bowl and reserve.

Lower the heat under the saute pan to medium and add the minced garlic. Stir and cook for 1 minute.

Stir in the wine (or pasta water) and scrape the bottom of the pan to bring up the fond (bits of browned chicken and garlic). Whisk in the cubed cream cheese until it melts into a ‘sauce’. You may want to add a bit more pasta water at this point to help. Remove the pan from the heat and let it sit for 2 minutes to cool enough that the yogurt won’t curdle.

Whisk in the yogurt and the grated Parmesan cheese and then return the pan to the stove over medium-low heat. Add the reserved chicken and asparagus and stir constantly until the Parmesan is mostly melted into the sauce, 3-4 minutes. Do not let the sauce come to a simmer or boil as this could cause it to curdle.

Add the cooked pasta to the saute pan and stir so that the sauce will coat the pasta. Add additional pasta water if needed to thin the sauce.

Serve and garnish with additional grated Parmesan cheese, if desired.

Cauliflower-Rice Pizza Crust

Because Karen, of “Back Road Journal”, posed an interesting question about getting a pizza crust, using cauliflower rice, that was firm enough to pick up … and because I was bored, I decided to attempt a technique and recipe found here.

The recipe was scaled down to accommodate the reality that I only had 300 gm of cauliflower rice in the house. And it was frozen.

It’s possible that using fresh cauliflower, rather than frozen, may give you a drier cauliflower rice preparation to start with, and require less effort to get as much excess water out of your cooked cauliflower as possible. Instead of poaching/steaming the cauliflower, I used the microwave to cook the cauliflower rice directly from frozen.

Pick-upable Crust

Cauliflower Rice Pizza Crust for One – makes 1 16 1/2 cm (6 1/2 inch) diameter pizza crust

300 gm cauli-rice, frozen
1 tbsp beaten egg**
1 tbsp soft goat cheese (chevre) or cream cheese
1-2 pinches of salt
1/4 tsp dry oregano, rubbed between the palms of your hand to a powder

NOTE: One large egg has a volume of about 1/4 cups. Using 1/4 of an egg means that you use about 1 tbsp of well beaten egg.

Place frozen cauli-rice in a microwave safe container with lid. Cook on high for 5 minutes. With a fork break up the cauli-rice, replace the lid, and return to the microwave and cook on high for another 2 minutes.

Preheat oven to 400 deg Fahrenheit. Cover a metal baking dish or sheet with a sheet of parchment paper.

Let the cauli-rice cool for 5-10 min until it’s cool enough to handle. Transfer the cauli-rice to a sturdy linen towel and squeeze as much of the liquid as you can out of it. NOTE: I got about 160 ml (2/3 cup) of water out of the cauli-rice.

Transfer the cooled cauli-rice to a bowl and add the remaining ingredients. Mix well.

Transfer the cauli-rice ‘crust’ into the center of the parchment paper and pat out into a 16 1/2 cm (6 1/2 inch) diameter circle. It will be about 5 cm (1/3 inch) thick.

Bake in the oven for 30-35 minutes until the top is golden brown. With a spatula, flip the ‘crust’ over, in case of sticky areas, and add the toppings.

Crust Top and bottom

Return to the oven and bake 5-7 minutes until the cheese is melted and bubbly and the toppings are cooked.

Cut and serve immediately.

Cauliflower-Rice

Reducing or avoiding carbohydrates in the diet is important for many people so, even though I enjoy mashed potatoes, rice, noodles or spaetzle/nokedli as a base for a dish of roast or paprika chicken, I decided to finally try ‘rice’ made out of cauliflower. Since cauliflower is not one of my go-to vegetable options, I had some concerns.

It turns out that the concerns weren’t warranted. Buy the cauliflower when it’s on sale, prepare and freeze for a fast (<15 min) side dish from frozen.

Cauliflower head with green leaves and stem trimmed off.

Quarter the head of cauliflower and pulse each quarter until the florettes are broken down into coarse rice-sized and shaped pieces. Bag and freeze. No blanching necessary. Each bag held a bit over 300 gms … enough for 2 servings.

Mint Chimichurri Butter Maryland Chicken with Cauli-Rice

Paprika Chicken over Cauli-Rice

Basic Cauli-Rice – serves 2

300 gm cauliflower rice, frozen
1 tbsp sauteed onion
~1 tsp salt, or to taste
1/4 tsp ground black pepper
1 tbsp vegetable oil or drippings from roasted chicken

In a large saute pan over medium-high heat, combine the oil or drippings with the sauteed onion.

Add the frozen cauliflower rice and break it up as much as possible. Add a tablespoon or two of water and cover with a lid. Let steam for 5 minutes. Remove the lid, break up the cauliflower, sprinkle the salt and pepper over the top and combine the cauliflower with the oil/drippings. Cook for a few minutes until the ‘rice’ chunks are separate and have a bit of colour. Taste, adding more salt if needed and serve.