A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Tag: Vegetarian

Roasted Cauliflower Salad with Spiced Chickpeas from Budget Bytes

Roasted Cauliflower Salad with Spiced Chickpeas from Budget Bytes

I’ve used a few recipes from Budget Bytes, and have had good luck with them.  I thought this salad looked good, and I had everything to make it so it was a go.  You can find the recipe here. It was a pretty salad, too. […]

Gouda and Caramelized Onion Stuffed Portobellos

Gouda and Caramelized Onion Stuffed Portobellos

Here’s the backstory:  I’m trying to do a lower carb diet, and I got to craving one of my favorite grilled cheese sandwiches—roasted mushrooms, caramelized onions, and Gouda cheese. I wanted the flavors, but not the bread. My first thought was to do caramelized onions […]

Could a hot Caprese salad (of a sort) be a thing?

Could a hot Caprese salad (of a sort) be a thing?

I thought about making the Caprese portobello mushrooms again last night, but apparently even walking downstairs to go to the garage fridge was too much work for me.

So instead I sliced up the two tomatoes I had, got out the rest of the mozzarella pearls and the tube of Gourmet Gardens and made myself a hot dish.

I layered the tomato slices in a small casserole dish.

For the Parmesan tomatoes I make, I use an Italian seasoning blend, so I decided to sprinkle a little over the tomatoes I was making here.

I just scattered the mozzarella pearls into the dish.

I love the basil paste from Gourmet Gardens, so I spread a little of that over the tomatoes, and what the heck, I sprinkled a little more of the Italian seasoning on top.

Dinner was in the oven, so I just tucked the casserole dish in there for the final 10 minutes (it was 325 Fahrenheit) and when I took the roast out, I moved the dish to the top rack and turned the broiler on for 3 minutes to get that nice bubbly crust on the cheese.

For making this up as I went along, this was pretty darned good.

And yes, I would make it again.

Caprese Portobello Mushrooms

Caprese Portobello Mushrooms

I had an idea about making something with portobello mushrooms and was googling around trying to round out that idea when I came across this post by Cafe Delites. And while I’m still going to run with my other idea, first I made these delicious […]

Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate and Hazelnuts

Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate and Hazelnuts

As so often happens, I was seduced by produce at the grocery store.  This time, it was pomegranates that were on sale, and I bought 2. In a week we are headed out for 2 weeks in Costa Rica, so it is the standard rush […]

Roasted Mushrooms in a Garlic, Thyme, Brown Butter Sauce

Roasted Mushrooms in a Garlic, Thyme, Brown Butter Sauce

Tonight I tried a recipe that had popped up in my Pinterest feed from closetcooking.com.

You can find the recipe here.

This definitely moved to my Pinterest board for recipes that I have tried and are worth keeping.

I didn’t have quite enough mushrooms, so ended up with too much sauce, and I didn’t share later (because there weren’t enough–I ate them all).

The other mistake I made, other than not enough mushrooms, was thinking that the mushrooms were too big and cutting them into chunks.  I really should have left them whole.  I forgot how much they shrink up after roasting.

While they were roasting, I got together the butter, thyme, garlic, and lemon juice for the sauce.

The recipe doesn’t really say how long it takes to brown the butter, and I had not done it in so long I couldn’t remember.  A quick google told me 5-8 minutes over medium heat.

Then I added the thyme, garlic and lemon juice.

After tossing the roasted mushrooms with the sauce, I put into a serving bowl.  They look so tiny and sad.

 

So, to recap, great recipe.  Next time I will:

1. Use the full pound of mushrooms

2. Leave the button mushrooms whole

3. Brown the butter over medium heat 5-8 minutes

Roasted Asparagus

Roasted Asparagus

Another of the photo step-by-step posts–edited.  I know you are supposed to break the spears at their natural point, but I was lazy.  I just cut off an each or so of the woody stalk.  Laid them out on a foil-lined cookie sheet and drizzled […]

Coconut Chickpea Curry Soup with Tat Soi

Coconut Chickpea Curry Soup with Tat Soi

That’s right, more recipes using CSA products. We get tat soi, an Asian green, during the spring season.  I usually use it in stirfrys, but thought I would look for something different.  Using Yummly, I entered tat soi in as an ingredient and it brought […]

Ottolenghi’s Charred Broccoli with Chilis and Garlic

Ottolenghi’s Charred Broccoli with Chilis and Garlic

There’s more to broccoli than eating it steamed, with cheese sauce, or with Hidden Valley Ranch Dip (although all of those are good).

This recipe from Ottolenghi is simple, and simply delicious.  All you need is broccoli, Chilis, garlic, olive oil and salt and pepper.
You should plan ahead, however, as it calls for blanching the broccoli first and then making sure it is completely dry before continuing.
The broccoli goes into boiling water.
And after being blanched, goes straight into a bowl of ice cold water.
Although the recipe suggest blotting off the moisture with a kitchen towel, I find it isn’t that easy.  So I usually blanch it earlier in the day or the night before.
Although you could use fresh chilies, I find dried chilies work just fine.  These are dried cayenne peppers.  Slice, don’t mince, the garlic.
The dried broccoli gets tossed with olive oil and generously seasoned with salt and pepper while a cast iron grill pan heats up over high heat.  When the pan is extremely hot, in goes the broccoli.
At the same time, I had the olive oil, garlic and peppers ready to go.
I need to remember to start heating this over medium heat sooner, probably as soon as I put on the cast iron pan to start heating up.  It takes a bit of time over the lower heat for the garlic to brown, but you don’t want to heat it over a higher heat.
Meanwhile, attend pretty carefully to the broccoli.  With the very hot pan, it can go from charred to burnt pretty quickly.  Turn the florets regularly.
I removed the broccoli to a bowl as soon as it was done, and continued to watch the garlic and Chilis until the garlic just started to brown.  I do toss it in the larger bowl before then putting on the serving plate.  I don’t always have as much broccoli as the recipe calls for, so the dressing can be too much.
Season with more salt and pepper to your taste.
I have never added the lemon slices or almonds, and I don’t really think it needs them.
Here’s the recipe!
http://www.gardenista.com/posts/chargrilled-broccoli-with-chile-and-garlic/
CSA Stir Fry

CSA Stir Fry

As I mentioned before, I belong to a CSA (Community Supported Agriculture).  I get a share of whatever is ripe on the farm every week. In the spring it is heavy on greens, and I often do some variation of the stir fry below.  In […]