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Archive for May, 2010

Grilled Artichokes

Posted by Hilary on May 30, 2010

Kelly and I eat a lot of artichokes. Usually we simply cut off the stem and then boil or steam them whole for ~45 minutes (time depends on the size of the artichoke, test by spearing the base of the artichoke with a fork).

We decided to try grilling them.

1. Cut off the stem and the top 1/4 or 1/3 of the artichoke

2. Halve the artichoke and remove the choke.

3. Steam the artichoke halves for 20-30 minutes, depending on size.

4. Tuck garlic in between leaves and brush cut side with olive oil.

5. Grill!

Dipping sauces for artichokes are generally oil, butter, or mayo based. I use a garlic herb olive oil that Kelly makes for me. Kelly uses a spicy mayo/soy sauce mix.

Enjoy ūüôā

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Posted in Grilling, HilHil, Vegan-friendly, veggies | Leave a Comment »

Unemployed Cooking: Portobello Curry with Green Rice

Posted by kathleenerindavis on May 25, 2010

This week’s dinner was a different take on a curry than I’ve made before. I also used a food¬†processor¬†for one of the first times, which played a part in making the rice green. Mark really loved this and placed it high on the deliciousness scale (close to the beloved Black Bean burgers!) Here’s the recipe:

Portobello Curry with Green Rice


Servings: Makes 4 servings.

Prep: 30 mins

Total: 45 mins

Ingredients

1 cup basmati rice

1 cup unsweetened coconut milk

1/2 cup snipped fresh cilantro

4 tsp. finely minced fresh ginger

2 cloves garlic, minced

1 Tbsp. lime juice

1 lb. portobello mushrooms, cut in 1/2-inch slices

2 Tbsp. canola oil

1/2 cup sliced green onion

2 tsp. Madras (spicy) curry powder or curry powder

1/8 tsp. crushed red pepper

2 Tbsp. coarsely chopped cashews or peanuts

Directions

1. In medium saucepan combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.

2. Meanwhile, in blender or food processor combine 1/2 cup of the coconut milk, the cilantro, 1 teaspoon of the ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.

3. In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in remaining coconut milk. Heat through. Season to taste with salt and black pepper.

4. To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts.

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Southwestern Vegetarian Pasta

Posted by kathleenerindavis on May 23, 2010

Mark is at his place watching the finale of Lost tonight like most people. But I never got into the show so I made my weekly Sunday dinner for myself. It was a simple but a little more exciting then a regular pasta, with the monterey jack cheese, bell pepper and onion give it a nice small kick.

Southwestern Vegetarian Pasta

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 6


INGREDIENTS:

1 tablespoon vegetable oil

1 onion, chopped

1/2  bell pepper, diced

2 cloves garlic, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1 (28 ounce) can diced tomatoes with

juice

1 (15 ounce) can chickpeas

1 (10 ounce) package frozen corn

kernels, thawed

1 (12 ounce) package uncooked elbow

macaroni

1/2 cup shredded Monterey Jack cheese


DIRECTIONS:

1. Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Posted in KK | 1 Comment »

Brussels Sprouts: Turns out they’re not disgusting

Posted by Hilary on May 23, 2010

I had a bias against brussels sprouts just like the majority of y’all. Kelly though, decided he liked them, which meant we made them. This is how I made the discovery that they are a perfectly reasonable vegetable. Tiny cabbages, really- but tasting kind of broccoli-esque.

Here’s how I’ve decided I like them, roasted brussels sprouts with lemon and garlic:

Preheat oven to 400 F

Cut off the bottoms and halve, then toss into roasting pan or onto baking sheet

Coat with about 2 TBSP olive oil

Add the zest of one lemon, then the juice of said lemon

Mince and add about 3 cloves of garlic

Throw in some salt and pepper

Roast for 30-35 minutes, stirring every 10 minutes

The picture below is before cooking. They will look darker once they’ve been roasted.

Posted in HilHil, Vegan-friendly, veggies | Leave a Comment »

Unemployed Cooking: Asparagus Mushroom Primavera

Posted by kathleenerindavis on May 17, 2010

Dear loyal Food Babies readers, I am happy to inform you that after many many months of unemployment I now have a job! (starting June 7). Which means there will not be very many more installments of “Unemployed Cooking.” However, I’ve gotten in to a lot of healthy habits during my unemployment, and I hope to be able to keep them up as much as I can when I start working again. So I’ll still be posting new recipes that I try just perhaps not as frequently.

Anyways, here’s what I made for dinner last night (along with a great salad and garlic bread), the red pepper gave it an interesting kick:

Asparagus Mushroom Primavera

Servings: 4 servings

Prep: 15 mins

Total: 20 mins

Ingredients

1 pound fresh asparagus spears

8 ounces dried linguini

1 tablespoon olive oil

4 cloves garlic, minced

1/4 teaspoon freshly ground black pepper

1 8-ounce package fresh button mushrooms, halved

1/4 cup dry white wine

1/4 teaspoon salt

1 tablespoon butter

1/4 cup shredded fresh basil

1/4 teaspoon crushed red pepper

Directions

1. Snap off and discard woody bases of fresh asparagus. Rinse. Bias-slice asparagus into 1 1/2-inch pieces; set aside.

2. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and ground black pepper; cook and stir for 30 seconds.

3. Add asparagus, mushrooms, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter.

4. Drain pasta; add pasta to vegetables in skillet. Toss gently to combine. Garnish with basil and crushed red pepper.

Posted in Foodstuffs, KK, Uncategorized, unemployed cooking | Leave a Comment »

Unemployed Cooking: Nueve de Mayo Meal

Posted by kathleenerindavis on May 10, 2010

Since we didn’t get Mexican food on Cinco de Mayo, I decided to make it for dinner last night. I made nachos and black bean and corn quesadillas. They were all very good. Here are the recipes:

Classic Nachos

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Ready In: 25 Minutes

Servings: 6

INGREDIENTS:

1/4 cup chopped red onion

8 oz salsa

1/2 cup chopped fresh parsley

1/4 cup olive oil

1 lime, juiced

1 pinch salt and black pepper (optional)

1 (8 ounce) package tortilla chips

2 cups shredded Monterey Jack cheese,

divided

1/2 cup sour cream (optional)

1/2 cup guacamole (optional)

DIRECTIONS:

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Mix together the onion, salsa, parsley, olive oil, lime juice, salt and pepper in a bowl.
3. Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
4.

Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

Black Bean and Corn Quesadillas

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 Minutes

Servings: 8

INGREDIENTS:

2 teaspoons olive oil

3 tablespoons finely chopped onion

1 (15.5 ounce) can black beans, drained

and rinsed

1 (10 ounce) can whole kernel corn,

drained

1/4 cup salsa

1/4 teaspoon red pepper flakes

2 tablespoons butter, divided

8 (8 inch) flour tortillas

1 1/2 cups shredded Monterey Jack

cheese, divided

DIRECTIONS:

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add  salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling. Top with sour cream and guacamole.

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Unemployed Cooking: Barbecue Tempeh Sandwiches

Posted by kathleenerindavis on May 3, 2010

It’s abnormaly hot and humid in NYC right now, so I made a kind of a summery dinner Sunday night. Barbecue Tempeh Sandwiches with roasted red potatoes. Along with a brewski, it hit the spot.

Here’s the recipe:

Barbecue Tempeh Sandwiches

Rinse the tempeh before using to eliminate bitterness. With tempeh, the longer the marinating time, the better.

20 min | 10 min prep

4 sandwiches

  • 1¬†cup¬†barbecue sauce
  • 1¬†(8¬†ounce)¬†package¬†tempeh, rinsed off and crumbled
  • 1¬†tablespoon¬†vegetable oil
  • 1¬†red bell pepper, seeded and chopped
  • 1¬†green bell pepper, seeded and chopped
  • 1¬†medium¬†onion, chopped
  • 4¬†kaiser rolls, split and toasted
  1. Pour the barbecue sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.

2. Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbecue sauce, and heat through.

    Spoon the tempeh mixture onto kaiser rolls, and serve.

    Posted in KK, Uncategorized, unemployed cooking, Vegan-friendly | Leave a Comment »