Posts Tagged ‘ Onion ’

Panzanella

This is the first time I’ve ever made Panzanella and I was really pleased with the results.  The combination of fresh tomato, cucumber, onion, and bread, combined with the dressing works very well together.  The quantity I made was for 2 main course servings or approximately 4 side salads.

I really wish I had some leftover grilled asparagus to toss in it.  While not a traditional ingredient I think it would have added an excellent complimentary flavor.  Another possible toss in would be some fresh mozzarella if you don’t mind dairy.  I kept to a basic recipe for my first time but will try variations in the future.

When making this I used only 1/2 a loaf of bread.  The other half I made a small bread pudding with.  I’ll post that later.  I’m trying to cook appropriate amounts of food with the hopes of having less waste.  It seems like a simple concept yet is proving to be quite difficult.  On one hand I enjoy leftovers on the other I always end guessing wrong and still making too much.  Hopefully, I’ll get the hang of it soon.

Ingredients

  • 3+ tablespoons olive oil
  • 1/2 large French bread, cut into 1-inch cubes (3 cups)
  • 1 teaspoon sea salt
  • 4-5 Roma tomatoes quartered and cut into 1″ pieces
  • 1 medium cucumber, halved, seeded, and sliced 1/2-inch thick
  • 1 yellow or red bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 10+ large basil leaves, coarsely chopped
  • 2 large cloves garlic sliced in half

Dressing

  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 1/4 cup good olive oil
  • salt, pepper to taste

Directions

Place oil and garlic in a pan and heat on medium heat for a few minutes, remove garlic and add bread, saute the bread until lightly browned adding more oil if needed

Toss all sliced veggies, bread and basil leaves in a bowl and season

Toss all ingredients for dressing in blender and blend until smooth and pour over salad, gently toss salad until evenly coated

Serve immediately or let sit for up to 1 hour

Escarole Bean Soup

My sister Sandy makes this soup all the time so I decided to give it a try.  The recipe she gave me was really just a list of ingredients so I really created it with just a basic idea.  I am really impressed with the results.  It’s a thick, hearty soup full of delicious vegetables and it’s super nutritious!

I actually made it a couple of days ago and brought a serving to work yesterday and will do so today as well.  I really need to get a good thermos for soups and such.  The soup is currently being transported in a glass bowl with a snap on lid.  I’m placing 50/50 odds on if the cover will stay on until lunch time!  The price of a simple thermos was pretty shocking to me.  This is old technology, why is a basic single serving thermos around $20?  I really didn’t want to spend that much.

Before I get to the soup we had a family dinner at my parents last night.  My mom made some family favorites which I will post about another time.  She made tzimmes and noodle pudding which I love.  My contribution was Mmmm, Mondel Brodt which was served for dessert and was a hit as always.

Ingredients

I large head of escarole

3 large onions halved and sliced thin

2 cans of vegetable broth,  2 cans of water

2-3 veg sausage links chopped (I used chorizo)

Or use cubed tofu in place of the sausage links

1 can of small white beans drained

A couple of chopped carrots

1 large pepper julienned

A handful of string beans halved

Olive oil as needed

A few cloves of garlic minced

Salt, pepper & seasoning to taste

Directions

Heat olive oil in a large soup pot  on medium and add onion, let the onion slowly wilt and brown stirring regularly, it should brown but not burn and will take about 15 minutes

Once onion is starting to brown add the sausage and let it cook in either slices or crumbles, as that cooks add in the other vegetables except for the escarole and let them saute for several minutes adding the garlic for the last minute, season as needed

Add the beans and broth to the pot and stir well, add in the escarole and let it cook down for several minutes, once it’s cooked down and is mixed in with other ingredients it is ready to serve

Peace love & greens, Lin

Greek Frittata

If you’ve never had a frittata before it is  kind of a cross between an omelette and a quiche.  Ultimately, it’s flatter than a quiche and lacks the fatty crust.  It’s also super easy to make.  This morning I realized that I am lacking many basic ingredients to do anything to creative but did not want a boring bowl of cereal.  Thankfully I always have some frozen spinach on hand so I used that as my starting point.

The unique thing about a frittata is that it’s cooked both on top of the stove and in the oven.  You pretty much let the bottom set while cooking on top of the stove and then you place it under the broiler until the top is cooked and lightly browned.  It’s much quicker to put together and cook than a quiche and stores just as well in the fridge for several days.  I’ll be taking a piece of it to work for breakfast tomorrow.

Ingredients

8 large eggs or 2 cups egg substitute (or a mixture of each totaling 2 cups)

1/4 cup half and half (milk will do)

1 10 oz package frozen chopped spinach drained very well

1/4 cup grated mozzarella

1/4 cup feta

1 medium onion chopped

1-2 cloves of garlic minced

1 roma tomato chopped

Salt pepper to taste

Oil for pan

Directions

Pre-heat a pan that can be used both on stove top and inside oven on medium high heat and lightly oil it

Add onion to pan and saute until translucent about 5 minutes, then add in tomato and garlic for 1 minute

In a bowl whisk together, egg product, spinach, cheeses, and half and half, season with salt and pepper, stir in onion and tomato mixture

Add more oil to pan if needed and pour mixture into pan, do not heat above medium high or the bottom will burn!!

Do not stir while cooking but as it starts to set pull away from the edge of the pan so that the liquid gets closer to the bottom

Once it seems about 1/2 way set place in oven under the broiler and check every couple of minutes, I more the pan a bit to make sure all parts of the frittata get directly under the heat

When the top is nicely browned remove from the heat, let sit for a couple of minutes and then slice and serve

Peace, love, & greens, Lin
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Fresh Tomato Sauce

We arrived home from vacation after a ridiculously long drive.  It’s good to be home but there is quite a bit of post vacation work to be done.  A day of relaxation was not to be had, at least today anyway.  There was the usual laundry, cleaning, grocery shopping as well as helping my son finish his preparations for his trip to Europe.  He’s leaving Monday and I was really happy to help him complete his shopping and just enjoyed time spent with him.  We had lunch at Acropolis, a favorite of ours.  I had a grape salad that I believe is my new favorite salad.  It has spinach leaves, grapes (of course!) gorgonzola, walnuts and other veggies with a delicious home made dressing.  After a week of eating poorly I really enjoyed it.

With such a busy day, dinner needed to be quick and easy.  My husband suggested an old standby Fresh Tomato Sauce which is a chopped fresh tomato sauce served raw.  My husband likes this topped with some grilled or boiled shrimp and I like it plain or possibly with some grilled corn or chick peas mixed in.  I make it a couple of hours prior to eating and let it just sit on the counter until dinner.  The flavors get a chance to meld together which is all it needs.  There have been times when I’ve added it to a saute pan for just a few minutes to slightly warm it on a cool evening.  The recipe itself has no exact measurements and is based upon an average appetite.  Feel free to add or subtract any ingredient to your personal liking.

Ingredients

3 average sized roma tomato’s per person chopped

Chopped vidalia or red onion

Garlic- less if raw, more if roasted, either way to your taste

Fresh herbs such as thyme and basil just a little rosemary

Salt and pepper

Olive oil- enough to come to the top of the chopped tomato’s in a bowl but not to drown them

A little red or white wine vinegar, again to taste

Any choice of pasta, I prefer think spaghetti with this

Bread crumbs or parmesan cheese to top if desired

possible add ins: roasted corn, walnuts, pine nuts, chickpeas, white beans

Directions

Chop tomato’s place in bowl, finely chop onion and garlic add to tomato.  Chop fresh herbs and add to bowl with seasoning and liquid ingredients.  Stir well and sit on counter for a couple of hours stirring occasionally.  Cook pasta according to directions, drain and serve topped with sauce