Black bean, kale, and hominy stew

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Here’s a great recipe I adapted from the March 2013 issue of Cooking Light(I made this version a little more chunky, a little lighter on the spices). Serve with Phil’s Cornbread – it’s what we’re eating tonight!

Ingredients

• 11 oz jar of tomatillos, chopped very small
• 4 tblsp olive oil
• 2 onions, chopped
• the equivalent of 2 jalapeno peppers, from jarred jalapenos
• 4 tsp chopped garlic
• 4 tsp ground cumin
• 8 cups vegetable broth
• 2 cups water
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 4 cans (15 oz each) black beans, rinsed and drained
• 2 8 oz. bunches of kale, cleaned and chopped
• 1 29 oz. can hominy, rinsed and drained
• sour cream
• shredded cheddar
• cilantro

Instructions
1) Heat olive oil in a large pot. Add onion and jalapeno, and saute for about 5 minutes.
2) Add garlic and cumin; saute for about 2 more minutes
3) Add tomatillos, broth, water, salt, red pepper, black beans, and kale. Heat for about 10 minutes, or until the kale becomes tender.
4) Add the hominy for about 5 minutes and serve warm.
5) Garnish with sour cream, cheddar, and cilantro.
Serves a hungry family of five, with a little bit for leftovers!

Meat-free Friday -- Lemon Pasta

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image from wikipedia

I always find September and May to be super-busy months, thus I need a recipe that super-easy and super-delicious. This recipe works well for a hot dish at dinner or a cold dish for lunch leftovers. It's adapted from one I saw on the Today Show.

Ingredients

• 2/3 cup olive oil
• 2/3 cup parmesan cheese
• 1/2 cup lemon juice
• 1 tsp salt
• 1 tsp pepper
• 1 lb farfalle pasta
• 1/3 cup basil
• 3/4 cup pine nuts or slivered almonds

Instructions
1) Cook pasta until it's al dente.
2) Mix together olive oil, parmesan cheese, lemon juice, salt, pepper, and basil.
3) Pour liquid over pasta and toss with pine nuts or almonds.

Zucchini palooza!

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In spite of all the rain this year, we've got a little zucchini at our house, so this week’s recipe once again features this plentiful vegetable. The recipe is adapted from 101 Things to do with Zucchini – enjoy!

Egg Stuffed Zucchini

Ingredients

• 4 medium zucchini
• 1/2 cup water
• 1 large tomato, chopped
• 2 tblsp butter
• 4 eggs, beaten
• salt and pepper, red pepper flakes if you like a little zippier dish
• 1/2 to 1 cup of grated cheddar cheese

Instructions

1. Cut zucchini in half lengthwise and scoop out the pulp, leaving about 1/2 inch of shell. Chop the pulp. 
2. Pour the water in a baking dish and put the zucchini shells in the dish, facedown. Cook the zucchini in an oven at 350 degrees for about 10 to 15 minutes, or until the zucchini is tender.
3. Saute pulp and tomato in butter until tender. Add the eggs, salt and pepper. Once the egg is cooked, spoon it into the zucchini shells. Top with cheese and cook in the oven until cheese melts.

It's that time of the year again!

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Zucchini time!

Mexican Zucchini Soup

Ingredients

• 1 small chopped onion
• 2 tsp butter
• 28 – 32 oz. veg broth
• 3 cups unpeeled chopped zucchini (peel it if it’s as big as our zucchini)
• 1 1/2 cups frozen corn
• 1 can hot Hatch chiles, chopped
• salt and pepper to taste
• 1 tblsp cumin
• 1 1/2 cup milk
• 3/4 cup grated pepper jack cheese
• 1/4 cup sliced green onions for garnish

Instructions

1. In a pan, saute the onion in butter until soft (2 or 3 minutes)
2. Stir in broth, zucchini, corn, chiles, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until zucchini is tender.
3. Add milk and heat the soup back up, but don’t boil it.
4. Serve garnished with pepper jack cheese and green onions

Enjoy!

I can't believe I ate the whole thing!

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This quote from an old Alka Seltzer commercial is what I was thinking when I tried today’s meat-free Friday concoction. Diane’s Dad’s Summer Sandwich won the NPR taste of summer contest, and it’s my choice for tonight’s dinner. So weird, yet so tasty. Here’s how you make it:

1. toast two slices of any bread you like
2. layer the following IN ORDER onto the bread, starting at the bottom

• crunchy peanut butter
• a slice of vidalia onion
• cucumber slices
• tomato slices
• a slice of white cheddar cheese

Now that’s a tasty sandwich!

Meat-free Friday -- Peach Gazpacho!

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If you’re a gazpacho lover, here’s a fun twist using the fruit that seems to be everywhere this time of year – peaches!


Peach Gazpacho

Ingredients

• 1 28 oz can diced tomatoes
• 3 lbs fresh peaches, pitted and chopped
• 1 cup water
• 1 small onion, chopped
• 4 tablespoons olive oil
• 2 tablespoons white vinegar
• 2 tablespoons tarragon, chopped
• salt and pepper to taste

Instructions
1) In a blender, puree the tomatoes, half of the peaches, 1/2 cup water, 1/2 of the onion, 2 tblsp olive oil, 1 tblsp vinegar, 1 tblsp tarragon, salt and pepper. Make sure the mixture is very smooth.
2) Add remaining peaches, water (you may need to add a little more), olive oil, vinegar, onion, and tarragon. Refrigerate for at least two hours.
Enjoy with some bread and a side of your favorite veggies!

Tasty stuffed zucchini!

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This one's a little more work than usual, but well worth it.  I found the recipe in the June 2012 issue of Cooking Light. Make extra, because your family will really like the unique flavor!

Persian Rice – Stuffed Zucchini with Pistachios and Dill

Ingredients

• 6 medium zucchini
• 1 tsp salt
• 1/2 tsp pepper
• 3 tblsp olive oil
• 3/4 cup jasmine rice (I used brown rice)
• 6 cardamom pods (or the equivalent in ground cardamom)
• 1 cinnamon stick (I just used about 2 tsp of ground cinnamon)
• 1/2 tsp ground cumin
• 1/8 tsp ground red pepper (I used a little extra)
• 1 1/4 cups water
• 8 dried apricots, coarsely chopped (about 1/3 cup – I added more because I love dried apricots)
• 1/2 tsp grated orange rind
• 2 tblsp fresh lemon juice
• 2 tblsp fresh orange juice
• 1/3 cup chopped shelled dry roasted, unsalted pistachios (I used salted and didn’t chop mine, because I like lots of pistachio crunch and taste)
• 1/4 cup chopped fresh dill
• 1/4 cup chopped parsley
• 2 ounces goat cheese, crumbled (about 1/4 cup)
• 1 15 oz. can chickpeas, rinsed and drained

Instructions

1. Preheat oven to 375 degrees
2. Cut zucchini in half lengthwise and scoop out pulp, leaving about 1/2 inch thick shell. Chop pulp. Place zucchini halves, cut sides up on an oiled baking sheet and sprinkle with 1/2 of the salt and pepper. Bake for about 15 minutes.
3. Heat a medium saucepan over medium heat. Add 1 tblsp oil. Add rice, cardamom, and cinnamon, and cook for about 5 minutes. Add 1/4 tsp salt, cumin, red pepper, and 1 1/4 cups water (I usually use double the water as rice, so if you have 3/4 cup rice, use 1 1/2 cups water) Bring to a boil. Cover and reduce heat, and simmer 12 minutes, or until the water is absorbed. Cover and let stand 10 minutes. 
4. Discard cardamom (if you used pods) and cinnamon stick (if you used a stick)
5. Spoon rice mixture into a large boil.
6. Combine remaining 2 tblsp of oil, remaining salt and pepper, orange rind, and juices in a small bowl. Stir with a whisk. Add dressing, reserved zucchini pulp, pistachios, and remaining ingredients to rice mixture and mix.
7. Preheat broiler to high (I set mine at 450 degrees)
8. Spoon rice mixture into each zucchini shell and broil for about 6 minutes or until lightly browned.

Enjoy!

Zucchini Tacos

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Today's meat-free Friday recipe is adapted from Marthastewart.com. You'll see from the details that you can play freely with the ingredients -- we like lots of cumin and zucchini. We've had it twice in one week, so it must be good!

Ingredients

• 1/4 cup olive oil
• 2 medium zucchini, cut into 1/2 inch rounds (I used 3 zucchini)
• 1/2 tsp ground cumin (I used more)
• 1/4 tsp ground coriander (I used more)
• salt and pepper to taste
• 1 medium onion, chopped
• 2 tsp minced garlic (I used 3 tsp jar garlic)
• 1 tblsp tomato paste (I used 1 small jar)
• 1 can (15 oz) black beans, rinsed and drained (I used 2 cans)
• 8 corn tortillas (I used 16 small flour fajita tortillas)
• sour cream, salsa, lime wedges for garnish

Instructions

1. Saute zucchini in oil with cumin and coriander for about 8 minutes. Remove from pan and season with salt and pepper.
2. In the same pan, saute onion and garlic until soft. Add tomato paste and cook for another minute. Add beans and 1/2 cup water. Simmer and smash beans with a spoon.
3. Warm tortillas in a pan or microwave. Fill with zucchini and bean mixture. Garnish with sour cream, salsa, and lime. 

Enjoy!

So f****ing good! A repost

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If you haven't yet bought the Thug Kitchen cookbook, you don't know what you're missing. Yes, the language is bad, but the recipes are great -- I haven't found a loser yet! Here's another recipe to try (I shortened the instructions a little and made a little change with the veg broth) before buying your copy:

Black Bean Tortas with Coconut Chipotle Mayo

Ingredients
For the Mayo:

• 1 cup canned coconut milk
• 1/2 cup of your favorite chipotle hot sauce
• 1/4 cup olive oil
• 1 tblsp chia seeds
• 1 tblsp lemon juice
• 1/2 tsp garlic powder 

For the Creamy Black Beans:

• 1 tsp oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced, or about 2 tblsp jar garlic
• 1 tblsp chili powder
• 3/4 tsp ground cumin
• 3 cups cooked black beans (I used 2 cans of black beans)
• 1 1/2 cups veg broth (I only used 1/2 cup and still needed to pour off a little liquid)
• juice of one lime
• salt to taste

Torta trimmings

• 4 crusty rolls, split and toasted
• lettuce
• sliced tomatoes
• sliced red onion
• sliced avocado

Instructions

1. Make the mayo first. Combine all mayo ingredients in a blender and blend until smooth. Put the mayo in the frig and it will thicken up.
2. Next make the black beans. Heat the oil and saute onion, garlic, chili powder, and cumin. Add the black beans and cook until soft (add veg broth to keep the beans moist). Add in the lime juice and salt. Mash the black bean mixture with a potato masher until it's chunky, yet spreadable.
3. Now make the tortas! Spread the mayo on one roll and the black bean mixture (topped with lettuce, tomato, onion, avocado -- however you like it). Enjoy!

Eggplant burgers

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I've spent the last few mornings pulling english ivy and other non-native invasives from my yard. I've heard that many find the task of weeding to be satisfying and even rewarding.  I. do. not.  I find it to be sweaty and exhausting, and with the constant threat of poison ivy, a little bit scary.  So I need an easy and tasty dinner for tonight!

I found this tasty recipe for an easy “burger” grill in the summer Martha Stewart Living magazine. I made a few little changes and additions (in parentheses).

Ingredients

• 4 slices eggplant, about 1 inch thick
• 1 large red onion, sliced in 1/2 inch rounds (I used sweet onion, like vidalia)
• extra-virgin olive oil, for brushing (I used olive oil spray or mist)
• 1/4 cup red wine vinegar
• 1/4 pound mozzarella, cut into slices
• 4 brioche buns, preferably with sesame seeds, halved (I used King’s Hawaiian hamburger rolls)
• 4 small leaves of Bibb or Boston lettuce (I used spinach, because that’s what was in my frig, and all worked out OK!)
• 1 cup lightly packed fresh basil leaves (we added slices of tomato)

Instructions

1. Preheat grill. Spray eggplant and onion with oil and season with salt and pepper. Grill onion until it’s softened.
2. Grill eggplant on one side. Flip and add cheese to new side. Grill until cheese is melted.
3. Layer basil, eggplant with cheese, onion, tomato, and spinach on roll and enjoy!

Zucchini Quiche!

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Here’s an easy recipe for an ingredient that we’ll have TONS of later this summer – zucchini! I adapted this recipe from a Cooking Light recipe in their August 2012 issue.

Ingredients

• 1 frozen pie crust
• 1 tblsp olive oil
• 5 cups sliced zucchini
• 3 tblsp garlic
• 3/4 tsp salt
• 1 cup non-fat milk
• 1 1/2 tblsp all-purpose flour
• black pepper to taste
• 3 eggs
• 1/2 cup Parmesan cheese

Instructions
1) Preheat the oven to 425 degrees. Bake the pie crust, weighing down the crust using wax paper and dry rice, for about 5 minutes (until the crust just begins to brown). Lower oven heat to 375 degrees.
2) Heat the oil in a pan and saute the zucchini, garlic, and salt. Layer the zucchini in the bottom of the pie crust.
3) Combine milk, flour, eggs, and cheese and whisk together. Pour over zucchini mixture.
4) Bake at 375 degrees for about 40 minutes or until the liquid is set.

WE LOVE MEAT-FREE FRIDAY!!!

"Sausage" and peppers!

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Time for my annual post about one of my favorite summertime dishes -- italian sausage and pepper sandwiches. How can a vegetarian greenmomster have all the tastiness and none of the meat? Here’s the vegetarian version; we call it “Italian soul food” at our house!

Ingredients:

• 1 package Smart Sausages Italian Style
• 1 green pepper
• 1 red pepper
• 1 onion
• 8 tblsp olive oil
• hot dog buns or nice hoagie rolls

Instructions:

1) Slice peppers and onions into long, thin strips.
2) Put 4 tblsp olive oil into each of two frying pans and heat. Fry italian sausage in one pan and peppers and onion in the other (until the pepper and onion are very soft)
3) Place sausage into hot dog bun and top with peppers and onions. Enjoy!

Meat-free Friday -- Falafel

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Summertime is a great time for falafel, when you can garnish with fresh tomatoes and cucumbers! I used to cook up the prepared falafel from a local restaurant, but now that I’ve adapted this great recipe (My Favorite Falafel, Epicurious), I like to make my own. I’m providing the version using canned chickpeas. Enjoy!

Be sure to "Like" greenmomster on Facebook for more great recipes!

Ingredients

• 1 can chickpeas, drained
• 1/2 large onion, roughly chopped (about 1 cup)
• 2 tblsp finely chopped fresh parsley (about 1 tblsp dried)
• 2 tblsp finely chopped fresh cilantro (about 1 tblsp dried)
• 1 tsp salt
• 1/2 – 1 tsp dried hot red pepper
• 4 cloves garlic (or 4 tsp jar garlic)
• 1 tsp cumin
• 1 tsp baking powder
• 4-6 tblsp flour
• canola oil for frying
• chopped tomato, chopped cucumber for garnish
• tsatsiki sauce for garnish
• pita bread

Instructions

1. Put chickpeas and onions in a food processor or blender. Add parsley, cilantro, salt, hot pepper, garlic, and cumin. Blend until mixed, but not pureed.
2. Sprinkle in the baking powder and about 4 tblsp of flour and continue to blend (If you’re using a blender, I recommend you take the mix out of the blender and begin mixing by hand at this stage). Keep adding flour until dough forms and you can make a little ball without the dough sticking to your hands. 
3. Place bowl in frig and cool for a few hours (this step is optimal, but not mandatory – it just keeps the falafel from falling apart in the oil. If you don’t refrigerate, just use hot oil and be very gentle.)
4. Heat 3 inches of oil to 375 degrees in a deep frying pan. Form the falafel into little balls and fry a few minutes on each side, until golden brown. 
5. Serve in pita with tomatoes, cucumbers, and tsatsiki.

Feta and Spinach Fritatta

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Here’s another great recipe from Michael Symon’s 5 in 5 – if you haven’t picked up this cookbook yet, you should! Very easy and very tasty!

Ingredients

• 2 tblsp butter
• 4 cups fresh (1 frozen package – be sure to squeeze out excess water) spinach
• salt and pepper to taste
• 8 large eggs
• 1/4 cup heavy cream
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat broiler to 450 degrees
2. Heat a large, non-stick, oven-proof skillet on the stove and melt the butter. Add spinach and salt, stirring until the spinach is wilted.
3. In a bowl, whisk together the eggs and cream. Season to taste with salt and pepper.
4. Add egg mixture to spinach and cook, stirring, until eggs are still a little runny, but starting to firm up.
5. Top with feta (I did half with feta and half without, for our non-feta eaters) and put under broiler for about 2 minutes (allow feta to soften).

Enjoy!

Arugula, apple, and date salad

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Today’s meat-free Friday recipe comes to us from professional chef, Matt C. I can’t wait to try it!



Yield: Makes 6 to 8 servings

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 cup walnut oil
• 3 tablespoons Champagne vinegar or white wine vinegar
• 8 cups arugula
• 2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
• 6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
• 1 1/2 cups pitted dates, sliced
• 1 cup Caramelized Walnuts
• 4 large shallots, minced

Instructions

1. Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
2. Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
3. Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
4. Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads. Enjoy!

Avocado Quinoa Bowl

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Here’s a quick, yet filling salad to try on a busy Friday night! I started with a recipe from Chloe’s Vegan Italian Kitchen, and then just fiddled with the ingredients, based on what I had at home.

Ingredients

• 1 bunch of fresh basil
• 1/4 cup walnuts, cashews, or almonds (I used almonds)
• 2 avocadoes
• 2 tblsp lemon juice
• 2 garlic cloves (I used 2 tblsp jar garlic)
• 1/2 cup olive oil
• 1 1/2 tsp salt
• pepper
• 4 cups cooked quinoa (I used the red quinoa)
• 1 cup cherry tomatoes
• 3 scallions, chopped
• crushed red pepper flakes to taste

Instructions

1. The cookbook says to “combine basil, walnuts, avocados, lemon juice, garlic, oil, salt, and pepper in a food processor. Process until smooth.” I only combined the chopped basil, lemon juice, garlic, oil, salt, pepper, scallions, and red pepper in a bowl and just whisked the ingredients together.
2. Pour the sauce on the quinoa and mix well. Top with tomatoes, avocado, nuts, and any other toppings you think look tasty – I added corn and black olives.

Enjoy!

Meat-free Friday -- Spaghetti and white beans

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Here's a tasty recipe adapted from MarthaStewart's website. It's quick and easy for a Friday night! Don't forget to "Like" greenmomster on Facebook for recipes and other environmental news.

Ingredients

• 1 lb spaghetti
• salt and pepper to taste
• 1 can (15 oz.) white cannellini beans (drained and rinsed)
• 2 cups flat-leaf parsley, chopped
• 2 tsp lemon juice
• 1/4 olive oil
• 4 tsp jar garlic or 6 cloves, chopped
• pinch of red pepper flakes, or more if you like it hot!
• 1 lb cherry tomatoes, cut in half
• grated Parmesan cheese for serving

Instructions

1. Cook pasta. Add beans during the last minute of cooking. Drain, saving 1/2 cup pasta water.
2. Saute parsley, lemon juice, and oil. Add red pepper and garlic; saute about 1 minute. Add tomatoes and a little bit of pasta water. Cook until "saucy".
3. Toss the parsley/tomato mixture, pasta, and remaining pasta water. Serve with Parmesan cheese.

Enjoy!

Mushroom risotto

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This week’s recipe is a repost of a recipe I adapted from the October 2012 issue of Family Circle magazine (picture from shroomery.org). I made it a tasty vegetarian dish by taking the sausage out and adding veg sausage – a filling and tasty Friday night meal!



Ingredients

• 4 cups (32 oz container) vegetable broth
• 2 tblsp olive oil
• 1 tblsp truffel oil (optional)
• 1 onion, chopped
• 1 package veggie Italian soysage, cut into small pieces
• 1/2 lb mixed mushrooms, sliced (I like to mix shitake, oyster, and cremini)
• 2 1/2 cups arborio rice
• 1 cup red wine
• 1 28 oz can crushed tomatoes
• 1/2 tsp black pepper
• 1 bag (5 oz) baby spinach, washed
• 1 cup shredded Italian cheese blend

Instructions

1) In a large measuring cup, combine broth with 2 cups of water and set aside.

2) Heat oils in a large pot and add onion, cooking for 3 minutes. Add soysage and mushrooms and cook for another 5 minutes. Stir in the rice and cook for about a minute. Add wine and cook until the liquid is almost gone (about another minute)

3) Add 1/2 cup of the broth-water mixture. Stir frequently and when the liquid is gone, add another 1/2 cup. Keep adding liquid until the rice is tender.

4) Stir in crushed tomatoes and pepper.

5) Add in spinach and allow it to wilt.

6) Remove the risotto and stir in the cheese, and serve immediately. If you have kids who don’t like cheese, just use it as a garnish at the table, instead of stirring in.

Meat-free Friday -- Watercress soup

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It's Good Friday, which means soup and bread for many folks.  We enjoyed this Watercress Soup recently; I thought it would be a perfect Good Friday meal.  I made no changes to the recipe, so I'm just providing the link.  Enjoy and Happy Easter!

Meat-Free Friday -- Spicy Egg Casserole

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I like this recipe because it's tasty and super-forgiving -- a little more here, a little less there and it still tastes great.  Perfect recipe for a relaxed Friday evening!

Ingredients

• 12 eggs
• a little less that 1/4 cup milk
• 12 oz cottage cheese -- rinsed and drained
• 1 4oz. can of diced Hatch chiles -- hot
• about 8-10 chopped scallions
• 1 large can sliced black olives
• 1 can of Rotel or tomatoes/peppers, drained
• 2 cups grated cheddar cheese
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees.  Rinse and drain cottage cheese.  Spray an 9 x 13 inch baking pan with olive oil and wipe clean.
2. Spread the cottage cheese, cheese, scallions, chiles, olives, and Rotel in the bottom of the baking pan.  Mix it all around so it's evenly distributed.
3. Beat together the eggs and milk and pour over the other ingredients in the baking pan.  Again, mix everything around gently to be sure it's distributed evenly.
4. Bake for about 35-40 minutes or until a knife comes out clean.
5. Enjoy with guacamole, sour cream, salsa, or plain!  Serve with tater tots and Morningstar Farms soysage for a filling meal.