Vegetarian – Page 2 – A Very Merri Kitchen

January 6, 2019

Crockpot Butternut Squash Soup

Crockpot Butternut Squash Soup 1 butternut squash (appx 2 lbs) peeled and seeded, halved and quartered. Very big pieces are fine. 1 medium yellow onion, peeled and diced 4 cloves garlic, peeled 3 cups chicken broth 1/2 teaspoon each: ground ginger, cumin, coriander, paprika …

Soup

July 7, 2018

Enchilada Style Chili Rellenos

Red chili sauce (Santa Cruz mix) Monterey Jack Cheese, sliced in batons, plus extra for topping 6 eggs 1 can whole peeled green chilis Flour Salt and Pepper to taste Spread the chili sauce on the bottom of an 9×11 pyrex baking dish Stuff the …

Main Dish

April 10, 2018

Pizza Stuffed Portobello Mushroom Cap

Pizza Stuffed Portobello Mushroom Cap

1 3-4 inch portobello mushroom cap

1-2 tablespoons olive oil

1 tsp garlic paste

1-2 tablespoons tomato paste

1 teaspoon dried oregano

1 pinch red pepper flakes

1 pinch sea or kosher salt

1/4 cup Mozzarella pearls

Preheat broiler and position rack approximately 6 inches away.

Line a baking sheet with foil or parchment paper.

Scrape out the gills on a large portobello mushroom cap, and cut out the stem. Whip the cap to clean.

Mix some garlic paste with olive oil and brush inside and outside the cap.

Place the mushroom on the lined baking sheet cap-side up and broil 4-5 minutes.

Mix approximately 1 tablespoon tomato paste with some dry oregano, a pinch of red pepper flakes, and a pinch of kosher or sea salt.

Take the mushroom out of the oven and turn over. Coat the inside of the cap with the tomato paste. Add a handful of mozzarella pearls.

Broil another 5 minutes, until the cheese is browned and bubbly.

Season with more oregano and red pepper flakes if you like.

Main Dish

February 2, 2018

Gouda and Caramelized Onion Stuffed Portobellos

Gouda and Caramelized Onion Stuffed Portobellos 2 Portobello mushrooms 1-2 Tablespoons olive oil 1 tsp minced garlic or garlic paste 1/4 cup shredded Gouda cheese 1/4 cup Caramelized onions Whisk the garlic into the olive oil and set aside. Adjust an oven rack underneath the …

Main Dish

November 12, 2017

Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate and Hazelnuts

Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate Seeds, and Chopped Hazelnuts Inspired by multiple recipes from Jerusalem and Plenty. The vegetables: 1 large sweet potato 1/2 medium red onion 2 large or 4 medium garlic cloves 1 Tbsp olive oil Coarse Sea Salt, …

Main Dish

May 26, 2016

CSA Stir Fry

This really isn’t so much a recipe as a method. The only thing that really remains the same is that I always have some form of garlic and ginger. And the stir fry sauce.

With any stir fry, the work is all up front. Before I get started, I start my rice cooker. The timing is almost always perfect for when I will be done with the stir fry.

I finely minced the white bulbs of the green garlic. I sliced the green part of the spring onions and put in a separate bowl, and thinly sliced half-rounds of the white portion. I again separated white from green on the Bok Choy. I slice the white portion in half rounds, and cut the green leaves in one inch (appx) strips, then stack and slice the strips in one inch spacing.

Because the different veggies go in at different times, I have them in separate bowls, ready to go.

Next I make sure the stir fry sauce is also ready. This stir fry sauce is:

1/4 Cup Soy Sauce

3 Tbsp water

2 Tbsp Rice Wine Vinegar

1 Tbsp Sesame Oil (Toasted if you have it, much more flavor)

1 tsp red pepper flakes (I took one of my dried chilies, broke it open and used the seeds, then decided to heck with it and threw the whole thing in)

1 tsp sugar

1 tsp cornstarch dissolved in 1 Tbsp cool water.

Everything goes very quickly once you start cooking, it’s important everything is ready to go.

I don’t have a wok, so I heat a tablespoon (or so) of sesame oil over high heat in a large skillet. Once it is hot and shimmering, I add the green garlic (or garlic if that is what I am using) and this time just a squeeze of ginger purée. If I have fresh ginger I will have grated a tsp or so, or already minced ginger I might use that too. I stir this for only about 30 seconds. This is about the time it takes for the fragrance to bloom, and then it is time to add the next thing.

Each vegetable should be added according to its density and how long it will take to cook them. Keep in mind that the first ones in the skillet will be cooked the entire time. So don’t overcook them at the beginning.

In this case the densest veggie I had was the Bok Choy white parts. I added them and sautéd for 2 minutes.

Next I added the white portion of the spring onions, and sautéd for another minute.

And last in are the leafy green parts of the Bok Choy and the sliced green parts of the spring onions, sautéed for another minute.

I always love how bright and green the veggies are at this point. And frankly, they probably would be good as is! But I have a stir fry sauce to add. I whisk the cornstarch and water one more time and whisk it into the sauce, and add all at once to the veggies. And yes, you guessed it, cooked for one more minute.

The rice was done, and I poured the vegetables over the rice. I had a little too much sauce here. I didn’t adjust it to the amount of vegetables I had. Oh well, just add more rice to soak it up!

Main Dish

May 7, 2016

Roasted Red Peppers, Goat Cheese, Toasted Pine Nuts and Spring Mix orArugula

Arugula or greens, roasted red pepper strips, dollops of goat cheese, and top with the toasted pine nuts. Squeeze some lemon juice over and between the olive oil and the lemon juice, the salad is dressed. I like a few grinds of black pepper as …

Salad

April 10, 2016

Roasted Red Peppers and Arugula–A Favorite Salad

Arugula Toasted pine nuts Roasted red peppers in olive oil Parmesan cheese Lemon Black pepper Add the red pepper to the arugula. Squeeze a little lemon juice over it. It basically makes its own dressing. Shave Parmesan cheese over the salad. Goat cheese is good …

Salad

February 24, 2016

Thai Cucumber Salad

The recipe calls for 1/4 cup chopped cilantro, but I like cilantro and had pulled of a bigger bunch that ended up being about 1/2 cup instead.

After peeling the cucumber, I usually use a spoon to scoop out the seeds and watery center. I slice the cucumber lengthwise then slice the lengths into half moons.

Then it is just a matter of adding the chopped cilantro and cucumber slices to the vinegar mix. then refrigerate. The longer you can refrigerate, the better. At least, that’s the way I like them. Nice and cold and crisp.

Thai Cucumber Salad

1 Tablespoon salt

1/2 Cup sugar

1/2 Cup rice vinegar

1/4 Cup chopped cilantro

Stir together the salt, sugar, and vinegar. Coarsely chop the cilantro. Peel cucumber, slice in half lengthwise, and use a spoon to scoop out the seeds and watery center. Slice the cucumber into half moons.

Mix everything together and refrigerate for at least one hour.

Salad

Tag: Vegetarian