I can't really believe that I'm posting this recipe. It's pretty embarrassing. It's not even really a recipe, but a sandwich invention that I first starting having at Jack in the Box.
I know, I know. Terrible. I used to eat there all too frequently, and invented this sandwich after I became a vegetarian and my options were limited. It was usually difficult to order something that wasn't on the menu, and after getting a lot of blank stares I decided to make it myself at home.
Like all of the sandwich recipes I post, this one can be modified in endless ways. I bet some ham would be really tasty, too.
The sandwich is simple: a croissant, with a fried egg (or scrambled is tasty, too), a hashbrown, and some cheese. Now, when I make them, I purposefully go as low-brow as possible. It is the only time *ever* that I will buy those disgusting Kraft singles cheese products. But it melts so well! And it just seems to work together. Of course, you could class up the grease bomb by adding some fancy cheese. Havarti would be *amazing*.
And grease bomb is the official name of the sandwich, by the way. Once you try it, you will know why.
Friday, April 24, 2009
Tuesday, April 7, 2009
Lentil and Millet (Curry/Chili) Soup/Stew
I think this is only the second recipe I've posted on here that I came up with entirely from scratch. Most of the recipes that I post come from other vegetarian blogs, and while I might make a few changes, the recipes aren't *mine*. I should really get better at writing down what I'm doing while I cook, because sometimes I can't remember exactly what I've done.
This was intended to be a curried lentil soup. The end result was definitely closer to a stew. I thought it still tasted of curry, but Spencer thought it was more like a chili. It doesn't matter, because it is so unbelievably tasty! This is a soup that could be modified in so many different ways. I added millet at the end to try and complete the protein. I don't know if it worked, but it was very filling.
Ingredients:
2 cups dry lentils
1 can crushed tomatoes
1 can coconut milk
1/2 an onion, diced
~1/2 c millet (hulled)
water
olive oil
red curry powder
garam masala
coriander
cayenne pepper
fenugreek seeds
salt
I'm still experimenting with all of these spices; I really think whatever you had one hand would be tasty. But if you've never tried some of these spices, you really should. A lot of grocery stores have spices in bulk now, and that's a great way to try a new spice.
The first step is to cook the lentils. I used french green lentils, but really any variety other than red lentils would work fine. The red lentils cook a lot faster, and don't hold their shape as well. Different lentils will take different amounts of time. Just add the lentils to ~6 cups of boiling water, and boil until they're tender, anywhere from 20 minutes to an hour. You want them to be tender, but not mushy. They will get some additional cooking time in the soup.
Saute onions in a few tablespoons of olive oil, along with the spices. The fenugreek seeds must be toasted a little bit in order to bring out their flavor, and I think the other spices benefit from this too. It really brings their flavors out, and creates a really flavorful base for the soup. If the spices stick to the bottom of the pan while the onions are cooking, you can add a splash of vinegar to deglaze the pan.
Add the entire can of crushed tomatoes along with the coconut milk; no need to drain. Bring everything to a boil, add the lentils and the millet, and cover. The millet will expand quite a bit as it cook, so you may need to add some water as you go to prevent the soup from being *too* thick.
Another helpful tip is to add a small sprinkle of salt along with each ingredient added. Then you don't have to add a lot of salt at the end, and it helps bring out the flavor of everything as it cooks.
This only needs to cook until the millet is soft. If you didn't add the millet, just cook until it is hot and all of the flavors are mixed.
This was intended to be a curried lentil soup. The end result was definitely closer to a stew. I thought it still tasted of curry, but Spencer thought it was more like a chili. It doesn't matter, because it is so unbelievably tasty! This is a soup that could be modified in so many different ways. I added millet at the end to try and complete the protein. I don't know if it worked, but it was very filling.
Ingredients:
2 cups dry lentils
1 can crushed tomatoes
1 can coconut milk
1/2 an onion, diced
~1/2 c millet (hulled)
water
olive oil
red curry powder
garam masala
coriander
cayenne pepper
fenugreek seeds
salt
I'm still experimenting with all of these spices; I really think whatever you had one hand would be tasty. But if you've never tried some of these spices, you really should. A lot of grocery stores have spices in bulk now, and that's a great way to try a new spice.
The first step is to cook the lentils. I used french green lentils, but really any variety other than red lentils would work fine. The red lentils cook a lot faster, and don't hold their shape as well. Different lentils will take different amounts of time. Just add the lentils to ~6 cups of boiling water, and boil until they're tender, anywhere from 20 minutes to an hour. You want them to be tender, but not mushy. They will get some additional cooking time in the soup.
Saute onions in a few tablespoons of olive oil, along with the spices. The fenugreek seeds must be toasted a little bit in order to bring out their flavor, and I think the other spices benefit from this too. It really brings their flavors out, and creates a really flavorful base for the soup. If the spices stick to the bottom of the pan while the onions are cooking, you can add a splash of vinegar to deglaze the pan.
Add the entire can of crushed tomatoes along with the coconut milk; no need to drain. Bring everything to a boil, add the lentils and the millet, and cover. The millet will expand quite a bit as it cook, so you may need to add some water as you go to prevent the soup from being *too* thick.
Another helpful tip is to add a small sprinkle of salt along with each ingredient added. Then you don't have to add a lot of salt at the end, and it helps bring out the flavor of everything as it cooks.
This only needs to cook until the millet is soft. If you didn't add the millet, just cook until it is hot and all of the flavors are mixed.
Sunday, April 5, 2009
Quinoa Garden Cakes
I actually got this recipe from the Whole Foods website. We had lunch one day at Whole Foods, and I found so much inspiration in their various "salad" bar offerings. I couldn't find any of the recipes on their website of things I had tried, but I did find this recipe. It is now my favorite way to eat quinoa. I have recently started to look into the actual nutrients behind all of this healthy food I've been preparing. I know it's good for me, but I don't really know why. Apparently, quinoa is a complete protein. For vegetarians, this is like a miracle food. (Also, it doesn't look like it, but it's actually pronounced KEEN-wa. I know, I know. It sounds silly.)
Anyway, if that's off-putting, then just take away from this that these little cakes are super tasty! They're also very easy, and can be easily modified with whatever vegetables you have on hand. Here's the ingredients from the original recipe. Note - I have never followed this recipe exactly.
Ingredients:
1 cup quinoa
2 cups water
1 1/2 tablespoons minced red onion
1/2 teaspoon minced garlic
2/3 cup grated carrot
2/3 cup grated yellow squash, seeds removed
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Zest of 1 large lemon
4 tablespoons unbleached white flour
1 teaspoon baking powder
1 egg
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons fresh dill, minced
First things first, you have to rinse the quinoa well. I actually had to buy a mesh sieve specifically for this purpose, as my colander has holes that are too big. This is a necessary step, and if you skip it, the quinoa is very bitter. It might even be bad for you, I don't know. After the quinoa is rinsed, add it to the water and bring to a boil. Reduce heat to a simmer, cover, and cook until all of the water is absorbed. So easy! The quinoa will be light and fluffy. You will need to spread it out on a plate or cookie sheet to let it cool a bit. I know you're not supposed to do this, but I usually put it in the freezer for a few minutes to cool it off quickly. There will be an egg added to the mixture, and you don't want the quinoa to be so hot that it cooks the egg.
The various vegetables are the part that you can play with. I have always used a full package of frozen spinach (seriously, frozen spinach is the best. It is so easy, very cheap, and there's a lot of spinach packed in those little boxes). I've never tried it with the squash, but I bet that would be really good. And I've tried it both with and without carrot. I like the addition of it, even though I don't like carrot really. It adds a bit of sweetness, and it's a good way to trick myself into eating what I normally find a vile and invasive vegetable. I've also never actually measured the vegetables, and I don't think it's really necessary. You might end up with more or less cakes at the end depending on how many vegetables you use, but the ratios are very forgiving.
I do not think the red onion or the garlic are optional. And you really need the lemon zest.
The next step is to just mix together all of the ingredients. The flour, baking powder and egg help the mixture stay together. The dill is tasty, but other spices could be tried also.
I use a 1/3 cup measuring cup to portion out the cakes onto a well-greased baking sheet. This is important so they don't stick to the sheet, and then burn. There's no other oil in the recipe, so they will not come out super greasy. The 1/3 cup measurement is a good size, and it helps to keep all of the cakes a uniform size. They're baked at 400 degrees, so any difference in size really affects how they cook. After the cakes are portioned out, use a glass to squish the cakes down. They should end up being 3-4 inches in diameter, and not too thick. I think the recipe makes about 11 cakes if you use the same measurement that I did.
Bake at 400 degrees for about 20 minutes, turning them over once half-way through. They should be crispy and cohesive. I like them plain, but serving them with some yogurt mixed with some lemon juice is also very tasty. And a good way to use the lemon that you zested earlier!
Anyway, if that's off-putting, then just take away from this that these little cakes are super tasty! They're also very easy, and can be easily modified with whatever vegetables you have on hand. Here's the ingredients from the original recipe. Note - I have never followed this recipe exactly.
Ingredients:
1 cup quinoa
2 cups water
1 1/2 tablespoons minced red onion
1/2 teaspoon minced garlic
2/3 cup grated carrot
2/3 cup grated yellow squash, seeds removed
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Zest of 1 large lemon
4 tablespoons unbleached white flour
1 teaspoon baking powder
1 egg
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons fresh dill, minced
First things first, you have to rinse the quinoa well. I actually had to buy a mesh sieve specifically for this purpose, as my colander has holes that are too big. This is a necessary step, and if you skip it, the quinoa is very bitter. It might even be bad for you, I don't know. After the quinoa is rinsed, add it to the water and bring to a boil. Reduce heat to a simmer, cover, and cook until all of the water is absorbed. So easy! The quinoa will be light and fluffy. You will need to spread it out on a plate or cookie sheet to let it cool a bit. I know you're not supposed to do this, but I usually put it in the freezer for a few minutes to cool it off quickly. There will be an egg added to the mixture, and you don't want the quinoa to be so hot that it cooks the egg.
The various vegetables are the part that you can play with. I have always used a full package of frozen spinach (seriously, frozen spinach is the best. It is so easy, very cheap, and there's a lot of spinach packed in those little boxes). I've never tried it with the squash, but I bet that would be really good. And I've tried it both with and without carrot. I like the addition of it, even though I don't like carrot really. It adds a bit of sweetness, and it's a good way to trick myself into eating what I normally find a vile and invasive vegetable. I've also never actually measured the vegetables, and I don't think it's really necessary. You might end up with more or less cakes at the end depending on how many vegetables you use, but the ratios are very forgiving.
I do not think the red onion or the garlic are optional. And you really need the lemon zest.
The next step is to just mix together all of the ingredients. The flour, baking powder and egg help the mixture stay together. The dill is tasty, but other spices could be tried also.
I use a 1/3 cup measuring cup to portion out the cakes onto a well-greased baking sheet. This is important so they don't stick to the sheet, and then burn. There's no other oil in the recipe, so they will not come out super greasy. The 1/3 cup measurement is a good size, and it helps to keep all of the cakes a uniform size. They're baked at 400 degrees, so any difference in size really affects how they cook. After the cakes are portioned out, use a glass to squish the cakes down. They should end up being 3-4 inches in diameter, and not too thick. I think the recipe makes about 11 cakes if you use the same measurement that I did.
Bake at 400 degrees for about 20 minutes, turning them over once half-way through. They should be crispy and cohesive. I like them plain, but serving them with some yogurt mixed with some lemon juice is also very tasty. And a good way to use the lemon that you zested earlier!
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