Hot food, cold drinks, and great company!
Clockwise from left: Jamaican jerk tofu, rice and peas, sauteed callaloo with ackee.
And for dessert, sweet potato pudding with rum sauce.Tuesday, November 16, 2010
Irie Jamaican feast
Hi everyone -- I've been a total slacker and haven't posted anything from the Jamaican dinner I hosted back in August. Here are a few pics from the night... recipes to follow shortly.
Hot food, cold drinks, and great company!
Clockwise from left: Jamaican jerk tofu, rice and peas, sauteed callaloo with ackee.
And for dessert, sweet potato pudding with rum sauce.
Hot food, cold drinks, and great company!Clockwise from left: Jamaican jerk tofu, rice and peas, sauteed callaloo with ackee.And for dessert, sweet potato pudding with rum sauce.
NYT: Well's Vegetarian Thanksgiving
I wanted to share this link to a collection of delicious sounding vegetarian recipes for Thanksgiving. Let me know if you try any of them!
http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html
http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html
Sunday, November 7, 2010
Costco Find: Dave's Gourmet Butternut Squash Pasta Sauce
We found this today at Costco for the first time, and it is DELICIOUS! (And all natural!) We had it tonight on whole wheat spaghetti, but I'm sure it would be a delicious substitute for a tomato-based sauce in any pasta dish.
Monday, October 4, 2010
Baked Beans
I make these in a crock pot and they are always a crowd pleaser! (The extra bonus is that they are super easy!) This is a vegetarian adaption of a recipe from my aunt. The original recipe calls for a pound of sausage (fried and drained) and a can of pork and beans instead of the vegetarian baked beans.
Ingredients:
1 can lima beans (drained)
1 can French-style green beans (drained)
1 can kidney beans (drained and rinsed)
1 can vegetarian baked beans (NOT drained)
1 can chili beans (NOT drained)**
1/2 cup hot BBQ sauce
1 cup brown sugar
1 can of condensed tomato soup
Directions:
Put all of the ingredients in the crock pot and cook for at least a couple of hours.
** I had a hard time tracking down the chili beans the first time I made this. I eventually found them by all the baked beans.
Ingredients:
1 can lima beans (drained)
1 can French-style green beans (drained)
1 can kidney beans (drained and rinsed)
1 can vegetarian baked beans (NOT drained)
1 can chili beans (NOT drained)**
1/2 cup hot BBQ sauce
1 cup brown sugar
1 can of condensed tomato soup
Directions:
Put all of the ingredients in the crock pot and cook for at least a couple of hours.
** I had a hard time tracking down the chili beans the first time I made this. I eventually found them by all the baked beans.
Wednesday, August 25, 2010
Frozen Peanut Butter Cheesecake
Ingredients
1 store bought oreo crust
1 (8 ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup chocolate fudge sauce
Directions
In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.
From Allrecipes.
1 store bought oreo crust
1 (8 ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup chocolate fudge sauce
Directions
In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.
From Allrecipes.
Spinach and Orzo Salad
Continuing on my theme of little effort and little heat, we had a delicious (and easy!) orzo salad which has now become a big hit at my house.
Spinach and Orzo Salad
Ingredients:
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
Directions:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
Note: This makes a ton, but the leftovers keep really well.
Spinach and Orzo Salad
Ingredients:
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar
Directions:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
Note: This makes a ton, but the leftovers keep really well.
Zucchini Stuffed with Feta, Dill, and Pinenuts
I'm very late in posting the recipes from my July dinner, but want to get these up before Molly's feast tomorrow.
I hosted dinner on an incredibly hot summer week where I was extremely busy at work, so I was looking for a dinner that was relatively simple and required minimal use of the stove. We had hummus and Emily's delicioushtpiti for appetizers. My neighbor Judy's garden was overflowing with zucchini (and dill!), so the main dish was stuffed zucchini along with an orzo salad and tomatoes with mozzarella. For dessert we had a frozen peanut butter cheesecake.
Zucchini Stuffed with Feta, Dill, and Pine Nuts
4 1/2-pound zucchini, scrubbed
2 onions, chopped
2 tablespoons olive oil
1/4 pound Feta cheese, crumbled
3 tablespoons minced fresh dill
half a cup of toasted pine nuts
Trim and discard the stem ends from 2 of the zucchini, halve the 2 zucchini lengthwise, and with a melon-ball cutter (I used a spoon and it was much easier than I expected) scoop out the flesh, reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut sides up, on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. Invert the shells on paper towels to drain.
Toast the pine nuts in a little of olive oil with a bit of salt. When the pine nuts are nicely browned, remove from heat drain and set aside.
Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In a non-stick skillet cook the onions in the oil over moderate heat, stirring, until they are softened, add the reserved flesh, chopped, and the zucchini slices, and sauté the mixture over moderately high heat, stirring, until it is golden. In a food processor blend the mixture with the Feta until the zucchini slices are chopped coarse and stir in the dill. Divide the filling among the 4 zucchini shells, arrange the stuffed zucchini in an oiled flameproof baking dish, and broil them under a preheated broiler about 4 inches from the heat for 3 minutes, or until the filling is bubbling and deep golden.
Note from Rebecca: I doubled this recipe in a not completely accurate way so that I would have 6 zucchinis, so I ended up with a lot of extra filling and it was delicious on its own.
From Epicurious.
I hosted dinner on an incredibly hot summer week where I was extremely busy at work, so I was looking for a dinner that was relatively simple and required minimal use of the stove. We had hummus and Emily's delicious
Zucchini Stuffed with Feta, Dill, and Pine Nuts
4 1/2-pound zucchini, scrubbed
2 onions, chopped
2 tablespoons olive oil
1/4 pound Feta cheese, crumbled
3 tablespoons minced fresh dill
half a cup of toasted pine nuts
Trim and discard the stem ends from 2 of the zucchini, halve the 2 zucchini lengthwise, and with a melon-ball cutter (I used a spoon and it was much easier than I expected) scoop out the flesh, reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut sides up, on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. Invert the shells on paper towels to drain.
Toast the pine nuts in a little of olive oil with a bit of salt. When the pine nuts are nicely browned, remove from heat drain and set aside.
Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In a non-stick skillet cook the onions in the oil over moderate heat, stirring, until they are softened, add the reserved flesh, chopped, and the zucchini slices, and sauté the mixture over moderately high heat, stirring, until it is golden. In a food processor blend the mixture with the Feta until the zucchini slices are chopped coarse and stir in the dill. Divide the filling among the 4 zucchini shells, arrange the stuffed zucchini in an oiled flameproof baking dish, and broil them under a preheated broiler about 4 inches from the heat for 3 minutes, or until the filling is bubbling and deep golden.
Note from Rebecca: I doubled this recipe in a not completely accurate way so that I would have 6 zucchinis, so I ended up with a lot of extra filling and it was delicious on its own.
From Epicurious.
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