Vegetarian Foodie

Kale Chips

Recently, a friend and I attended a benefit to promote the eat local movement. There we had the opportunity to do many things, notable: Eat Kale Chips.

So, I knew, I had to try them. Buy yourself a bushel of kale. Wash and chop.

Spread onto a cookie sheet and drizzle with olive oil and salt. Bake at 350 F for 15-25 minutes depending on your oven. Bake until the kale chips are crunchy and a few shades darker.

You may be thinking, "Kale Chips. Ew." Really, you should give it a go, you will be surprised.

Spicy Salsa

I really enjoy the slow that sets in between Christmas and the New Year. There has been plenty of idle loveliness around here which I am grateful for...but not without spice.

Spicy Salsa

1 Cup Rice Vinegar
1/4 Cup Brown Sugar
1 Tsp Salt
1 Cup Olive Oil
2 Garlic Cloves
1 1/2 Tsp Grated Ginger
1 Tsp each Mustard Seeds, Black Pepper, Turmeric, and Cumin
6 Tomatoes cut into wedges
4 Scallions Chopped
2 Jalapenos Sliced

1. In a sauce pan bring the rice vinegar, brown sugar and salt to a boil. Remove from heat.
2. In another saucepan heat the olive oil and add all the spices until fragrant.
3. In a heat proof bowl mix tomatoes, scallions and jalapenos. Add combined vinegar and oil. Mix and allow to marinate for 4 hours at room temperature.

Serve with bread, chips, as a side or a topping.

And when I have not been eating spicy salsa on everything and anything, I have especially enjoyed an mesmerizing jellyfish viewing along with loved ones:

Happy New Year

Rosemary Cashews

Really this post should be called Thanks Again Ina. Once again, Ina offers delicious foodie for my heart and guests. The Rosemary Cashews were a hit at Thanksgiving.... let me repeat hit, YUM, try them as soon as you can hit.  See them there in the photo below beside the favorite bread recipe? This was right before they disappeared at breakfast speed.

Rosemary Cashews

• 1 Pound unsalted Cashews
• 2 Tablespoons Fresh Rosemary
• 1/2 Teaspoon Cayenne Pepper
• 1 Tablespoon Salt
• 2 Teaspoons Brown Sugar
• 1 Tablespoon Melted Butter

1. Toast Cashews for 5-8 minutes at 350 F
2. Toss warm cashews in all the rest and serve

Oh and those radishes in salt-a spectacular snack

Cheesy (Gooey) Nachos

I knew I had to make nachos (not like these Nachos-but rather more like a movie theater dish of nachos) when I picked the daughter up from school and a conversation about why we like nachos began like this: "I just love the way the cheese drips off the chip..."

Yes, I too love the way the cheese drips off the chip. That was all it took, I had to make the cheesy gooey style nachos (my plate had sliced jalepenos).

Red Beer

When one of my favorite people on the planet asks, "Will you prepare the appetizers for my wedding of 60 plus guests?" I respond, "Well of course!" Then I sit with paper and pencil to make recipe lists, grocery lists, plan trips to cost co, Trader Joes, ensure the coolers are clean and there will be ice in the coolers to transport the food safe.

Thanks to Tanya, Kirstin, Mimi and Hanna the appetizers were prepared, assembled and delivered just fine.

Aside from wondering what does one make for a wedding appetizer spread, you may be wondering what did we drink all day in the hot kitchen for two days before the wedding while chopping and stewing?

Red Beer of course!

Now I must admit, my first thought was , "Ew. Tomato juice and beer?" No really, it is great-you must try it! Red Beers are quite lovely to sip as the morning breaks (uh-hem).

The appetizer line up was such:

• Stuffed Mushrooms
• Skewered Tortellini with olive oil, lemon, chopped parsley and Parmesan drizzled on top
• Skewered Tofurky, basil and half of a cherry tomato
• and
• Bite sized version of this recipe: Stuffed and roasted sweet peppers
• Kirstin's Raw Spring Rolls (Yum!)

 
The festivities approaching the wedding were delightfully fun (next up: Pinata Making) as was the after party which kept me dizzy for days...

Now they are married and how sweet that is really to be married (note the fashionable shoes on the groom!)

 

Easy Vegetarian Appetizer

I have the pleasure of belonging to a diorama club. As well as bringing a diorama (inspired by a predetermined theme) one must also bring some good food. For the most recent meeting I chose to bring this easy vegetarian appetizer. As well as being tasty, this appetizer is so darn cute. In one of her cookbooks, Giada suggests skewering the goods on a wooden skewer however, I prefer these small swords...

Of course you understand why...

• Mozzarella ball
• Basil Sprig
• Sun Dried Tomato

As for the dioramas.....the theme this time around was floating dioramas. As always, the dioramas were amazing and inspiring.

Here is a peek:

Stunning underwater scene:

Red wine floating in a small case that contained a photo of an Italian anarchist:

And it had to be done, a reenactment of the Titanic colliding with a glacier:

Have a great Monday.

Goat Cheese and Roasted Red Bell Pepper Dip

The anticipation of this dip is enhanced by the delicious aromas of the roasting red bell. Roast 3 red bell peppers. First slice the bell in half, clean out the seeds and place in a roasting pan at 500 degrees for about 25-30 minutes.

Allow the roasted bell to cool then slice. Add bell to a food processor along with  5 ounces of herbed goat cheese. Blend until creamy.

Serve with bread, chips, or cucumber slices.

Homemade Nachos

There are 3 reasons why I love homemade nachos:

Homemade Nachos are...Delicious, Look festive and inviting to eat, and they are really easy to make

Layer your chosen ingredients. Bake at 350 degrees until the cheese is melted. Top with more delicious toppings and Eat!

Layer 1: Beans
Layer 2: Chips
Layer 3: Cheese
Top Layer: Spring onions, sour cream, cilantro, tomatoes (I always add avocado but I ran out on this particular moment)

Good Bread in Olive Oil and...

One of my favorite things-unexpected guests. Drop in to my house with a bottle of wine and this is what you very well could be served...

• Olive Oil
• Balsamic Vinegar
• Ground Pepper
• Sliced Garlic

Mango Quesadilla

The name really says it all-just add mango to your everyday quesadilla.