Vegetarian Foodie

Harissa Sauce

I felt inspired from the recent issue of Food and Wine and decided to prepare a variation on their suggested Harissa recipe. Harissa is a garlicky sauce from North Africa that compliments a simple bowl of cous-cous or a roasted vegetable. A garlic sauce offering so much flavor and flexibility, I couldn't simply turn the page-I had to tear it out.

Soon after, I added it to roasted butternut squash and red potatoes.

4 Garlic Cloves Sliced
2 Teaspoons of Fresh Lemon Juice
1 Tablespoon Tomato Paste
1 Tablespoon Paprika
1/4 Teaspoon Cayenne
1/4 Teaspoon Cumin
1/4 Cup Olive oil
Salt and Black Pepper to taste

• Smash the garlic into a paste and add it to a bowl with a pinch of salt
• Add tomato paste and lemon
• Add spices, Mix

If you are using Harissa sauce with a vegetable, toss vegetable with sauce, top off with salt, pepper and a touch of olive oil.

I roasted the following for an hour at 375 degrees until the veg was tender and even crispy burnt in a good way here and there.

Roasted Tomatoes with Olives

Imagine my dismay when I noticed that this (jerk) caterpillar demolished my tomato plants. Thankfully,  tomatoes are abundant at the farmers market near my house.

Place cut tomatoes into a roasting pan. drizzle with olive oil, salt and pepper, and herb of choice such as rosemary, thyme  or Herbs de Provence. Roast tomatoes at 325 F for 90 minutes. Serve along with olives stuffed with garlic or almonds .

Smashed Potatoes

I am pleased to introduce Alona of   www.potatounderground.com who is contributing the recipe of today. Potatoes all over the world should stand up and be flattered at the high esteem they are receiving at Potato Underground. You should have a look at their offerings.  

Here is a favorite recipe for brown butter smashed potatoes with butternut squash. We love this delicious and simple recipe that’s great for the fall. 

PREP TIME:  25 minutes
COOK TIME:  15 minutes 

1          pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
1          small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
            Salt
3          tablespoons butter, divided
8-10     fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips
½         cup 1 percent milk (approximate)
            Freshly ground black pepper, to taste 

In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to15 minutes. Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm. Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage. 

Makes 4 servings (about 4 cups) 

Per serving: 245 calories, 6 g protein, 36 g carbohydrate, 10 g total fat, 25 mg cholesterol, 116 mg sodium, 8 g fiber, 36 mg Vitamin C, 1046 mg potassium. 

Additional potato recipes and techniques are featured on www.potatounderground.com. You can also find additional videos for microwavable mashed potatoes at tp://youtube.com/watch?v=jOrtZBQd6CY

 

Italian Pepper Saute

Yesterday, the daughter and I picked this Italian Pepper from the garden:

Since I had already planned and prepped my dinner entree for the evening, I decided to add a side dish featuring the Italian Pepper.

I heated the olive oil in a saute pan and added: chopped Italian Pepper, sliced teardrop tomatoes (yellow and red), garlic and red onion.

The result was a flavorful side dish.

It would be easy to turn this into a main dish sandwich by adding the saute onto crusty bread along with a slice of Parmesan.

I cannot wait until the next Italian Pepper has matured so I can experience this delight all over again.

Three Bean Salad

Arugula is also known as Roquette (pronounced Rocket)...how can anyone deny a leafy green also know as Roquette? The kick flavor of arugula compliments the beans along with lots of lemon, salt and pepper.

• 1 big handful of Kidney Beans
• 1 big handful of Garbonzo Beans
• 1 big handful of Green Beans
• 1 Red Onion chopped
• 3 Garlic cloves minced
• 1 big handful of Arugula
• Lemon Wedges
• Olive Oil
• Salt and Pepper to taste
• Chopped Parsley

I use a frying pan for this recipe. First heat your olive oil. Next, toss the garlic and onion and cook until browned.

Add all the beans and cook until tender but allow some crunch.

Mix beans with arugula.

Salt and Pepper to taste, chopped parsley and serve with lemon wedges.

Corn Salad

Chop and Mix:

• Red Bell
• Avocado
• Corn
• Feta
• Celery
• Parsley
• Salt and Pepper to taste

How to Make Coleslaw

Or, how not to make coleslaw... I have not decided. You decide.

Did you ever set out to try a new recipe by the book and realize that you overlooked several key ingredients? And by overlooked I mean, you have returned from the grocery store. This happened to me the other day. I set out with my list and upon reaching home realized that I was missing several key pieces to the concoction. Now being me, I didn't set it aside for another time but rather decided to wing it and make it my own.

So here you have it: A Cabbage Salad with Blue Cheese Dressing (originally inspired by a coleslaw recipe)

In a Dish:

• A handful of red and green Cabbage each shredded
• A handful of shredded carrots
• half of a handful of Chopped Parsley

Dressing:

• 1 Cup of Mayo
• Crumbled Blue Cheese
• 2 Tablespoons Red Wine Vinegar
• Salt and pepper to taste
• Whisk!
• Add the dressing to the dish and toss.

Was it good? Of course you just had to ask... It was delicious and strong and although I dubbed it a side, it acted as if that was an insult and ultimately was hardly content to be a side.   

Feta Salad

I love this salad on its own or as a side. Not only is it colorful but also offers the perfect tango between crunch and smooth...

• Corn
• Feta Cheese
• Shredded Purple Cabbage
• Pepper

Beet Salad

It is not everyday that one has the opportunity to eat something the color of raging hot pink. Further, usually when I eat something of this color I am not feeling so good about it afterwards-not the case with this recipe. Beet salad is a fresh delight. 

• Shred a beet
• Shred an apple
• Add chopped walnuts
• Mix!

Sweet Potato Fries

I heart sweet potato fries...

Preheat Oven to 500 degrees F
Slice sweet potatoes and place in roasting pan
Drizzle fries with olive oil and add salt
Bake for 10-15 minutes

So easy and so very delicious