Tag Archives: vegetarian

Quinoa Salad with Radishes, Peas, Arugula, and Cilantro-Sweet Corn Dressing

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Today is one of those nice days where a lot of people I love are together under one roof.  My in-laws are visiting, and my brother and his wife are passing through town with our favorite nephew (also, yes, only nephew).  I got to putter around in the garden for a while, sneaking up on weeds and picking ingredients for this salad while my mother-in-law, who is an amazing cook, made the rest of the meal.

I know I once said I couldn’t tolerate a one-color meal, but it turns out that maybe I can if the color is springtime green.  I wish that I had taken a picture of it all together, but you will just have to imagine how lovely the table looked with this salad alongside a bright green pea-and-basil soup and followed by an equally brilliant avocado mousse.  So green!

The top left picture below is the creamy cilantro and sweet corn dressing that I used for the salad.  It’s just corn, cilantro, lime, and salt, but it has such a creamy texture and bright, sweet flavor that I’m already thinking about how else I’m going to use it this summer.  Suggestions, as always, are warmly welcomed–you guys have such good ideas, thank you for sharing them!

Continue reading Quinoa Salad with Radishes, Peas, Arugula, and Cilantro-Sweet Corn Dressing (click for recipe)

Lentil and Yogurt Salad

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It’s no secret that parents find themselves doing things that they wouldn’t have expected of themselves before having kids.  Today alone, I patiently explained to my kids over and over why they couldn’t play with a ball that they’d thrown into the chicken yard (it was covered in chicken poop), calmly told my one-year old to take a huge rock out of her mouth (we were inside; where did that come from?), and rejoiced along with my three year old when we found a small stuffed toy that she was desperately looking for (it was stuffed down into her pants leg, of course–yes, that’s right, the leg of the pants that she was wearing).

Today our entire family also attended a preschool “graduation” ceremony celebrating the fact that our three-year-old had finished this year of preschool…and will be starting another year of preschool in the fall.  Is that crazy?  I definitely would have thought so before becoming a parent.  And I guess I still think it’s a little bit silly now.  But you know what?  It was just darling to see her pride and excitement as her class filed in, to hear her voice ring out above the others as she belted out the word “chrysalis” in a song about a butterfly, and to see the smile on her face as she accepted her “diploma,” posed for a photograph, and then sprinted to us, beaming.  And even if it’s making too much of a not-much milestone, I love to see my girls learning to love school, which I know will serve them well in life.

Afterwards, we stayed for the school picnic.  I brought this salad, but don’t be fooled into thinking that the kids even tried it–they had sandwiches instead. Continue reading Lentil and Yogurt Salad (click for recipe)

Beans and Greens

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I was trying to decide whether to make you black sticky rice pudding with coconut milk or chocolate cookies tonight.  But J, scrolling back through my recent posts, said that I haven’t been feeding you enough protein.  (That’s a dad talking, there.  Fair enough, though, since yesterday’s “recipe” was for ice cubes.)

Thank J, then, for this heartier fare.  We’ve been making this dish for more than a decade and it is always satisfying.  It’s a quick dinner and our regular answer to the question “how am I going to cook down of some of these greens to make more room in the fridge?”

The core ingredients are, as you may have cleverly deduced, beans (white ones) and greens.  The spare supporting cast includes a small onion, garlic, chile flakes, white wine and rosemary.  These bit players can be swapped or omitted depending on availability.  I most recently made this dish with lacinato kale, but any kind of hearty green will work.  I have been known to combine kale, chard, beet greens and radish tops when the fridge is full to bursting.

I like to serve a big bowl of these greens alongside a grainy slice of grilled or toasted bread, preferably spread with a Cypress Grove goat cheese. Now that’s a proper meal. Continue reading Beans and Greens (click for recipe)

Broccoli Pesto Pasta with Olives and Feta

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Make new friends, but keep the old.  Do you know that song?  It’s a round.  One is silver and the other’s gold.

I made a lot of new friends this week.  What more is there to life, really?  I went to the BlogHer Food conference here in Seattle and a few things came to my attention.  First, I like food bloggers just as much in real life as I like them on the internet.  (There is an automatic bond among people who spend the day in serious contemplation of what to eat next, I think.)  Second, I learned some photography basics for producing better pictures than the iPhone snapshots you see here–which I will put into practice some day when I have loads more time, maybe.  And, honestly, I came home refreshed and grateful for my family after spending most of two whole daytimes away from my girls for the first time in more than a year.

I ate plenty of great food this week, but I was glad to be back in my own kitchen tonight.  I used a favorite trick of mine for squeezing more vegetables into our meal by blending broccoli into a pureed sauce for pasta and more broccoli.  I don’t know if this is technically a “pesto” but it is green and saucy, so there you go.  I didn’t use cheese in it, so this dish is vegan if you leave out the feta.

This is an easily-deconstructed meal if you care about that sort of thing: J & I had it all, the girls had plain pasta and broccoli (they declined the green “dip”–I thought I was so smart with that spin!), and the baby had pasta, broccoli, and as many olives as we’d give her.  Go figure.  The broccoli pesto would also be just right dolloped over a pizza or spread onto crostini, or even as a dip for crackers or other vegetables.

Continue reading Broccoli Pesto Pasta with Olives and Feta (click for recipe)

Easy Cheddar and Onion Egg Bake for a Crowd

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Now that I have confessed that I have a minivan, I might as well tell you about another way in which I’ve become an old fogey without even noticing: these days, I like having parties in the morning.  The kids are in good moods, the house hasn’t been wrecked yet by the the daily tornado of  family life, and you can drink mimosas.  But most of all, brunch is such an easy meal to prepare for a crowd.  All you need are big bowl of fruit, a cake (or two, in the case of J’s recent birthday) these eggs, and lots and lots of coffee.

This dish, or something like it, is one of the easiest ways I know to cook up a dozen or more eggs at once.  You can vary the filling by adding any vegetables, cheese, or meat you’d like.  I kept this one simple because I love the flavor combination of sharp cheddar and cooked-until-sweet onions…and also, I will admit, because monochromatic foods are usually a hit with the kids and we were expecting many, many kids. Continue reading Cheddar and Onion Egg Bake for a Crowd (click for recipe)

Aloo Gobi: Indian-Spiced Potatoes, Cauliflower, and Peas

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What is your super power in the kitchen?

I usually joke that mine is the ability to cook when it’s messy (it’s always messy), but in truth I think it’s that I like to eat.  So as I cook, I ask myself, does this taste good? What would make it better? Do I want a finely chopped vegetable here, or big chunks?  This description makes my cooking sound more planned-out than it usually is, but I just mean that these are the things that go through my head on the fly.  I believe that constantly thinking about the end product and tasting occasionally as I go increase my chances of producing something delicious.  (There are plenty of failures too, of course–I’ve been thinking lately that I should start taking pictures of those as well for an Emmy Cooks bloopers reel.)

But this ability to envision the eventual dish fails me when it comes to cuisines that I am less comfortable cooking.  Indian food falls into this category, which is why I appreciate starting with a good recipe that will rely less on my intuition and more on my ability to follow directions.  So mostly I stick to recipes from Vij’s At Home.  But dazzled by the success of that saag paneer I keep making (thank you, Kolpona Cuisine!), I decided to branch out to this aloo gobi recipe from the gorgeous vegan blog v:gourmet.  I followed the recipe exactly, except for the splash of cream I added at the end.  What can I say?  My super power told me to.

This dish plus the saag paneer and rice make a respectable Indian-themed feast for company.  And whether or not you’re making multiple dishes, consider making this one a day ahead.  The flavor was even better the following day. Continue reading Aloo Gobi: Indian-Spiced Potatoes, Cauliflower, and Peas (click for recipe)

Fast Food: Tomato and Mozzarella Frittata with Greens

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Eggs are the original fast food, as far as I’m concerned.  I have been reasonably successful in cooking other things too lately, but that doesn’t mean that eggs don’t continue to make a regular appearance on our table (often shortly after they make their appearance in our backyard chicken coop).  Here’s the glorious thing about an egg: treated properly, it elevates any hodgepodge of leftover vegetables into a meal.  Think of those chard stems!

So odds and ends often end up in little single-serving frittatas around here.  To anyone who thinks they don’t have time to cook, I say, get an 8″ cast iron skillet.  Two eggs, a few generous handfuls of vegetables, a pinch of salt and your meal is ready in ten minutes.  And you know as well as I do that eggs aren’t just for breakfast.  Fancy them up like this and you can serve them for any meal of the day.

The usual rule applies: use what you have.  I was working with leftovers from that arugula salad I kept making, but you might have other tidbits in your fridge.  The eggs cook quickly, so you’ll want to briefly cook most of the other ingredients first, then add the eggs.  I usually cook the veggies, add the eggs for a few minutes, sprinkle a bit of cheese on top, and then broil the pan for minute or two to set the eggs.  Fresh herbs are nice sprinkled on top after cooking (basil would have been perfect here if I had it).  Usually I’d say to avoid wet ingredients like tomatoes on top of a frittata, but this little one cooks so fast that they don’t have time to melt into a juicy mess.

So keep this little preparation in mind.  Next time you find yourself considering a fast food order, see if you have an egg handy first.

Continue reading Tomato and Mozzarella Frittata with Greens (click for recipe)

Green Tartine, or, Radish Top Toast

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I spent a very nice year in Denmark once upon a time. (Yes, I can still remember how to say about two things in Danish.) The country has many charming aspects, one of which is the fine tradition of making a meal out of good things piled on top of bread.

Recently, a similar movement seems to be gaining steam here in the U.S. as well, except that we toast our bread first. I think of the evolution this way: bruschetta (1980’s), crostini (1990’s), toasts (aughts), tartines (isn’t that what we call them now?). Or maybe there’s some other difference, I don’t know. Anyway, here’s a nice way to get away with eating melty cheese on toast for dinner. My friend Daisy at Coolcookstyle made it up by substituting radish greens for nettles in a Nigel Slater rarebit recipe, and I say it was a wise decision. You can swap the greens, swap the cheese, or vary the mustard, of course: the only two essential ingredients are bread and something delicious to put on top of it. Continue reading Green Tartine, or, Radish Top Toast (click for recipe)

My Favorite Recipes: May 2012

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Have you liked emmycooks.com on Facebook yet?  If so, I have one more request for you.  If not, now’s the time!  Here’s the step by step: visit the emmycooks.com Facebook page.  Click the “Like” button.  Wait, you’re not done yet!  Now hover over the button (which now says “Liked”) and select the “Show In News Feed” option.  There.  Now the daily recipe should appear in your Facebook feed.

Alternatively, you can sign up right here to receive our daily recipe via email.  (See the link over there on the right sidebar?)  Or you can add www.emmycooks.com to your favorite RSS reader.  Or just come back and see us now and again, that’s nice too.

Finally, before we get to the good stuff, there’s something that’s been bothering me.  Since you are discerning readers, I imagine that it’s been bothering you as well.  It’s this “emmycooks” business.  See, when I started this blog I wasn’t really thinking about giving it a name, I just popped that in as the URL and copied it as the blog’s title.  But oh! The improper capitalization.  And the unnecessary runningtogether of two words.  I apologize if this has been grating on you each time you visit this site, and I hereby unveil this blog’s dramatic new name: Emmy Cooks.  Phew.  Don’t we all feel better now?

Baked Chard Stems with Tomato, Garlic, and Parmesan
Indian-Spiced Kale and Paneer
Buckwheat Soba Salad with Spicy Almond Sauce
Butternut Squash Tacos with Chipotle and Feta
Hazelnut Baked Pears
And last but not least, the readers’ favorite: Roll-Your-Own Vegetarian Brown Rice Sushi

It’s been a delicious month!  Thank you for reading and cooking along with me.  I love all the great ideas and thoughts you share in the comments.  I can’t always keep up with them, but I’ll do my best to at least answer questions as I see them come in.  Here’s to another delicious month together!

French Lentil Cakes with Yogurt and Fresh Herbs

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As promised, we are using up leftover lentils today.  No leftover lentils?  Go start a pot of the little French ones now.  Cover a cup of them with water, toss in a bay leaf, they’ll be ready before your remaining ingredients are chopped.  Which brings us to the next point: this is a more time-consuming recipe than most that I post on this site.  You may not want to start cooking these at 6 p.m. on a weekday–but then again, you might.  Who am I to insist that you eat before 7?

If you’re looking for a “center of the plate” vegetarian main course, look no further.  One or two of these golden cakes, anointed with a dollop of herby yogurt sauce, makes an elegant entree.  At the same time, nobody could blame you for popping one of these into a hamburger bun and piling it with crunchy lettuce and tomatoes.  The perfect vegetarian burger is an elusive thing, but these fit the bill: flavorful, moist, and sturdy enough to pick up in your hand.

This recipe is adapted from the blog Coconut and Quinoa, so all the credit goes to Amy for the little touches that make this recipe work: mashed chickpeas and oat flour to bind the patties without egg, a sauteed grated zucchini for moisture, and piles of herbs, capers, and a spash of balsamic vinegar to brighten and enhance the flavor of the earthy lentils.

Continue reading French Lentil Cakes with Yogurt and Fresh Herbs (click for recipe)