Feeds:
Posts
Comments

Posts Tagged ‘vegetarian’

So impressed was I that hubby really enjoyed this salad. So much so he took it for lunch today.  Now if only I could get the kidlets to enjoy quinoa since it is a complete protein and good for you.   Here’s hoping one day!

This is a quick-lunch, side dish or even meal for one. Add some roasted/grilled chicken  if you wish or it as is. Yum.

Quinoa, Cucumber & Mint Salad

1 cup quinoa
1 cup water
2 tbsp red wine vinegar
1-2 tbsp olive oil
1 cup cucumber, quartered and sliced
3-4 green onions, sliced
1/3 cup packed fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
salt & pepper to taste

Add water, quinoa and salt to pot, bring to a boil. Reduce, cover and simmer until water has been absorbed and quinoa tender (about 12-15 minutes). Scoop into a bowl and set aside to cool.

In a cup, or small bowl whisk together vinegar, oil, salt and pepper. Pour it on quinoa and add cucumber, green onions, parsley & mint.  Mix well.  Adjust seasonings as needed.  Pairs nicely with grilled meat.

Read Full Post »

Chickpeas, also known as: ceci bean, garbanzo bean, chana, sanagalu Indian pea and Bengal gram are very good for you.  They contain Vitamins, Iron, Minerals, Fiber, Calcium and Protein to name a few. For a more detailed breakdown on the nutritional value of chickpeas go to the Nutrient Analysis

You can use them in stews, chili’s, roasted, toasted, pureed, dips, soups, salads…the possibilities are endless.

I recently made this recipe for a BBQ.  Simple and delicious made this salad a winner.

Chickpea & Artichoke Salad

1 can (19oz) chickpeas, drained
1/2 cup cherry tomatoes (or grape), halved
1/2 cup pepper (any colour), diced
1/2 cup celery, diced
1/3 cup red onion, diced
1/4 cup fresh parsley, chopped
1 jar marinated (in oil) artichoke hearts
salt & pepper to taste

Drain artichokes in a bowl, keeping liquid. Cut into quarters. Set aside.

Combine all remaining ingredients in a bowl. Add artichokes and reserved liquid to bowl. Add a good amount of pepper and sprinkle of salt, tossing to combine.

You can let salad sit in fridge and marinate or you can serve immediately.

Feta and kalamata olives would be a nice addition to this salad.

Read Full Post »

There are many ways to make Bruschetta and all of them equally divine.  My first time sampling these delicious little bites was in the early 90’s when my boss’s wife made them for a function she was hosting at her house.  I called them Kathy’s Crostini’s when she gave me the recipe.  She added goat cheese to hers which is equally delicious. Over the years the recipe has changed. Husband loves Bruschetta and orders it often as an appetizer when we eat out. 

I recently made Bruschetta the same night we had Arugula & Prosciutto Crostini knowing he would prefer the Bruschetta.  Bonus points for wifey ;).

My version goes like this….

Simple Bruschetta

2 cloves garlic, minced
4-5 large, ripe tomatoes (red, orange, yellow, mixed)
1/4 cup basil, chiffonade/sliced
2 tbsp olive oil
salt & pepper
1 baguette or focaccia, sliced 1/2 inch
olive oil (extra)

Preheat oven to 400F. Ensure top rack is moved up in oven. Place sliced baguette on cookie sheet and drizzle with olive oil. Put in oven and toast 4-5 minutes or until starting to brown. Turn them over, drizzle a little more olive oil and give them another minute in the oven. Remove from oven and set aside.

In a bowl mix together tomatoes, garlic, basil, 1-2 tbsp olive oil, fresh cracked pepper and salt. Mix and taste for seasoning. Add in a little more salt as needed. Set bowl aside until ready to serve.

When ready to serve put bruschetta mixture on toasted baguette pieces and serve immediately.   This also pairs nicely with a Moscato D’Asti (wine).

Read Full Post »

I’ve made these skewers too many times to count over the years.  Oddly enough I have never posted the recipe to the blog.   

The photo is not the best and taken just after the kabobs came off the grill.  (Husband skewered them which is why they appear unevenly skewered.) Sometimes when you have guests waiting and smelling the food, trying to get the perfect shot doesn’t always work.  And sometimes husband grabs the camera and starts taking pictures without thinking about the end result (keener to get a better shot than me).  Will try and take a better photo next time.

This mushroom kabob is a delicious accompaniment to any grilled meat.

 

Adapted from ATCO Blue Flame Kitchen

Mushroom & Green Onion Skewers
 

1/3 cup soy sauce (your favourite kind)
1/4 cup water
2 tbsp white wine, dry
2 tbsp brown sugar, packed
1 tbsp sesame oil
2 tsp dried ginger (fresh works if you have it)
1 1/2 tsp cornstarch
1/4 tsp hot pepper sauce
6 green onions
20 large fresh mushrooms

small bamboo skewers

Soak bamboo skewers in water for minimum 30 minutes.

Combine soy sauce thru hot pepper sauce in a small pot. Place over medium heat and bring to a boil. Stir regularly until mixture thickens slightly. Remove from heat and set aside. This is your sauce.

Cut your green onions into 1-1/2 inch pieces. Clean your mushrooms.

Thread mushrooms onto skewer, stem end first followed by a piece of green onion placed crosswise. Do not overcrowd mushrooms but continue until you have filled your skewers.

Brush mushrooms/onions with sauce.  Grill over medium heat, basting regularly with sauce until golden brown, approximately 5 minutes.

Read Full Post »

I really like bulgur wheat.  I’ve been eating it in tabouleh for over 20 years.  One more thing I can thank my mom for since she is the one who first ventured into the world of tabouleh and healthy eating many moons ago.

Thing is you can add almost anything to grains and make them yummy. I would eat them every day if I could.

This combination of flavours is lovely.  The grapes add sweetness.  The feta is salty and tangy lime. The toasted walnuts bring a whole new flavour profile of nutty goodness to the salad. And the arugula brings a tangy zest that does not overpower or get overpowered by the rest of the family. Simply Delicious.

Adapted from ATCO Blue Flame

Bulgur Salad with Arugula & Grapes
 
3/4 cup fine Bulgur wheat
1 cup boiling water
1/4 cup fresh squeezed lime juice
2 tsp lime zest
1-2 tbsp olive oil
1/2 tsp pepper
1/2 tsp salt
1 cup feta crumbled
1 cup red, seedless grapes, halved
1 cup toasted walnuts
1/3 cup thinly sliced green onions
1 cup arugula

Place bulgur in a bowl. Cover with boiling water and give a quick stir. Cover bowl and let sit 20-30 minutes or until water is absorbed and bulgur tender.

Stir in lime juice, lime zest, olive oil, salt and pepper. Add your cheese, grapes, walnuts and green onions. Mixing well.  Spoon into a bowl or on a plate and top with a good handful of arugula.  Serve immediately.

Serves 3-4

Read Full Post »

Hard to believe I’ve gone over a decade without making a gazpacho.  It’s a cold summer soup with a delicious blend of flavours.  I also find it sort of a palate cleanser.  It was a last minute addition to my dinner Saturday night and as such I served it as a gazpacho shooter.  It was divine.

Note salt is important in this soup to bring out the flavours. So do not skimp on the salt!

This makes at least 4-6 servings if you are not serving it in a shooter glass.  If you are going with the shooter theme it makes at least 8 cups or too many soup shooters to count.

Gazpacho Soup

6 large red, ripe tomatoes
1 cup peeled, seeded cucumber, chopped
1/2 cup red onion
1 yellow pepper, seeded & chopped
1 clove garlic
1/3-1/2 cup white wine, dry
3 tbsp olive oil
2 tbsp white wine vinegar
1/2 – 1 tsp salt

Let’s begin….
Halve tomatoes crosswise and squeeze out juice/seeds into strainer set over bowl (you want to keep the juice, not the seeds). Reserve juice.  Dice tomato and put into bowl with juice.

In bowl add cucumber through salt. Give a quick mix and then pour into a blender. Pulse and blend until smooth. You made need to do this in 2 batches. Pour into a covered bowl or tupperware type container and refrigerate for a minimum 4 hours.

Dice some cucumber, tomato and red onion.  Place in a bowl and set aside as a garnish.

Take soup out, stir and when ready to serve pour into a bowl or in my case shot glasses (I love serving soup this way).  Sprinkle some of the garnish on top and serve with a small spoon.  This soup is a little thicker and as such a small spoon may be required.

Besides the added salt this is a very healthy soup.

Read Full Post »