Pasta Salad Series: Vegan Couscous Salad

Summer!  It is hot as all get out in Houston; summer started for us back in April.  The searing temperatures make me alter my ways of cooking.  Pasta salads are the way I like to roll (and eat) half of the time.  Just make a huge batch and eat it through the week.  Like many savory dishes, like chili, it gets better with time.  I added garbanzo beans to mine to make it a more complete dish, but can be eaten solo.  Here is one that I just threw together with the ingredients that I had.

Serving size: 6-8 people

INGREDIENTS

- 3 tbsp olive oil

- Israeli or regular couscous

- Vegetable broth (follow directions on the box)

- 3-4 raw vegetables of your choice, chopped (I used an orange bell pepper, asparagus and red onion)

- 1/2 cup of chopped fresh parsley

- 1 cup of garbanzo beans (optional)

- 1/4 cup red wine vinegar (lemon juice would be a great substitute)

- 1 tsp dried oregano

- 1 tbsp honey

- 3/4 cup extra virgin olive oil

- Kosher salt and freshly ground black pepper to taste

DIRECTIONS

- In a medium pot, heat olive oil over medium heat.

- Add couscous and stir to toast until they achieve a light brown color.

- Add appropriate amount of vegetable broth (per the directions on box) and bring to a boil.  Reduce to a simmer and cook according to the directions.  DO NOT WALK AWAY FROM YOUR COUSCOUS.  STIR FREQUENTLY OR IT WILL STICK LIKE A MOTHER.

- Remove from heat and allow to cool off slightly.

- In a large bowl, combine vinegar, oregano and honey.  Whisk to blend.  

- Drizzle the extra virgin olive oil while whisking vigorously.  Add salt and pepper to taste.

- Add veggies, parsley and cooled couscous to the dressing.  Toss to combine.  Salt and pepper, if needed.

Leftover "Omelet"

Eggs.  They are a divisive, controversial food that you either love 'em or hate 'em.  They can truly transform into something soft and silky, like Hollandaise sauce.  The whites can be beaten into a frenzy and made into a beautiful meringue.  Vegans may loathe eggs, but I happen to adore them.

Omelets are a great vehicle to use leftovers.  I made a spectacular asparagus, potato and goat cheese naan pizzas the other night and ended up with more toppings than needed.  I got really excited because I knew that those ingredients would make a hearty and satisfying omelet, guaranteed to energize me throughout my busy morning.

Like a broken record, use what you have.  My only advise would be to limit it to four ingredients or less.  Otherwise, you risk making an Denny's size portion (unless that's what you're going for).  

Lastly, if your omelet doesn't come out right, make it into a scramble.  If the thought of making omelets causes you anxiety or makes you want to break out into hives, layer the ingredients atop the eggs and stick it under the broiler for a few minutes, or until it's gold brown.  Ta da!  You have made a frittata!  

Serves 2 people or 1 really hungry/hung over individual (ha ha!)

INGREDIENTS

-  2 whole eggs/one whole egg, two egg whites/three egg whites

-  Choice of "fillings" - I used asparagus, new and purple potatoes, green onions(other yummy alternatives: sharp cheddar cheese, sun-dried tomatoes, fresh tomatoes, caramelized onions, bell peppers)

-  Choice of cheese - I used goat and cheddar.

-  Kosher salt

-  Freshly ground black pepper

-  3 tsps olive oil

DIRECTIONS

Heat the olive oil in a small non-stick skillet over medium-high heat.

Add all veggies to the pan and season with salt and pepper.  Cook for five minutes or until they achieve a nice gold brown (my potatoes were already cooked from the night before, so it didn't take much time to heat them through).  Transfer them to a plate and set aside.  Return the pan to the stove and lower the heat to medium-low.

In a bowl, scramble the eggs until they are nice and frothy.  Season with a small pinch of kosher salt and add to the pan.  I like to agitate them in the beginning, but then stop all together so the eggs form a nice crust on the other side.  Add a tablespoon of shredded cheese you wish.

Add your cooked veggies in a single layer on top of the eggs.  Top off with goat cheese.

Grab the handle of the pan, palm up/pinky finger closest to the pan (this grip will allow you to "flip" the eggs over on themselves, thus creating a beautiful omelet).  Now slowly slide your omelet onto the plate and about half-way on, use the pan to gently fold the omelet over.   Garnish with some fresh parsley or green onions.

MUST-TRY Recipe: Vegan BBQ Eggplant Tacos

My initial intention for this blog was to display my own original recipes.  However, I have discovered a recipe that was so delicious, that I had to share it!  If y'all like this, I can make this a reoccurring event.  :)

In my household, I am the cook.  "What would you like to eat?"  is a question that I throw at my husband more often than not.  I do this because I like to prepare ahead of time (Personally, I prefer to grocery shop throughout the week, only buying the items that I need for that evening's meal.  This way, I feel that I don't waste and food and the ingredients are "fresh."  When I was eating meat, sometimes I would forget about the meat that we had purchased and it would go bad before I could use it: $6-8 down the drain). 

Anyways, my husband proposed tacos for dinner one night.  Now, I would've just made them with a variety of mushrooms, but he happens to detest them (as much as I dislike lima beans.  Eck).  My Google search lead me to BBQ Eggplant Tacos by Veggie with a Cause.  The pictures looked amazing, the reviews were encouraging so I gave it a whirl.  OH. MY. GRACIOUS.  This dish encompasses everything that I love: hot and cold (termperature-wise), soft and crispy, savory and sweet.  I could feel my taste buds dance all about whenever I took a bite of these mouth-watering tacos.

I did make a few adjustments.  In lieu of fennel, I used a pre-made coleslaw mix and used the dressing in the recipe (not a fan of the licorice/anise flavor of fennel).  I also used thinly sliced fresh pineapple and avocado instead of the peach chutney (peaches aren't in season here).  Pair this meal with a beer or a glass of your favorite wine and you'll be as happy as a clam. 

Check our her site.  She has so many inspirational and delicious recipes to share.  Please remember to share your thoughts with her if you do decide to try it out.

Happy Eating, y'all!

Grilled Vegetables and Bean Quesadillas

Tex-Mex.  Mexican.  Taco Bell.  Whatever you may call it, Mexican or Mexican-inspired food is quite the rage.  In Houston, you can't swing a dead cat by its tail without hitting a Mexican or Tex-Mex restaurant.  What I find infuriating about most of them is that their quesadillas are less than desirable.  They're flavorless and doused in grease.  BLEH!!!!!  I know that I can build a better quesadillas than that!

If you haven't read my other blogs, this recipe will be easy.  Too easy.  In the words of Sandra Lee from the FoodNetwork, "it's semi-homemade."  If you're feeling overly ambitious, you can make your own re-fried beans and tortillas (hats off to the latter half!).  Though I would love to partake in those activities, I just settle on the ones I can get from the grocery store.  Don't judge me - I'm a busy lady!

I don't like my quesadillas spicy, but I'm sure they would be tasty with some fresh jalapeños.  :)

Serves 2 or 4 less hungry people

INGREDIENTS

-  Two flour tortillas
-  2-3 large spoonfuls of refried beans
-  Your choice of cheese.  I like the "Authentic Mexican" Kroger brand
-  2 small zucchinis, julienned
-  Half a red onion, sliced
-  1/4 cup of fresh cilantro
-  Olive oil
-  Kosher salt and freshly ground black pepper
-  Salsa of your choice

DIRECTIONS

Heat a large pan over medium-high heat with olive oil.

Add the julienned zucchini and sliced onions to the pan and season with a little salt and pepper.  Sauté until golden brown.  Remove from heat and transfer to a clean vessel.  Wipe the pan clean.

Spread a spoonful or two of refried beans onto one side of a tortilla.  Top some of the zucchini and onion mixture, cheese and fresh cilantro.  Repeat with the remaining tortilla.  Note:  Do not over fill your quesadilla or it won't fold nicely.  Less is more.

Fold the tortilla in half and place it a dry pan over medium heat.  The tortillas will remain folded once the cheese melts, so you may have to babysit them a little.  Flip them over once the other side is toasty and golden brown.  Remove from the heat, slice in half and serve with your favorite salsa (store-bought or homemade).  

Paninis and a Berry Colorful Salad

Do not fret everyone, I am alive.

I know that I've been negligent on posting but I promise that it's been worth it.  Heading into the new year, most people make goals to eat well, exercise and to be more healthy.  3-4 weeks later, those resolutions fall by the waist-side and people are going about their merry way, following their old habits.

These two recipes are so easy, healthy and not to mention, delicious.   They'll also help you keep on track of your goals.  You'll want to make these all the time, experimenting with different ingredients.

These dishes can be easily altered to fit your dietary preferences.  I happened to make the salad from what I had laying around the kitchen, so feel free to substitute any of the ingredients that fit your taste.

Last note, I realize that paninis are typically pressed, but "grilled sandwiches" don't give off a festive flare.

SERVING SIZE:  2

SAUTEED  MUSHROOM PANINIS

INGREDIENTS

-  4 slices of sourdough bread (other yummy alternatives: french or italian)
-  One carton of baby bella mushrooms, halved  (other yummy alternatives: sliced cooked meat of your choice, white button mushrooms, cremini mushrooms)
-  4 tbsp sun-dried tomatoes in olive oil, julienned
-  2 cups sweet pea sprouts (other yummy alternatives: baby spinach, butter lettuce, chopped endive, romaine lettuce)
-  2 thin slices of Jarlsberg cheese (other yummy alternatives:  swiss or muenster)
-  Olive oil for grilling
-  Red wine vinegar
-  Extra virgin olive oil
-  Kosher salt and freshly ground black pepper

DIRECTIONS

Heat a large non-stick pan over medium heat with a couple teaspoons of olive oil.

Add mushrooms and slowly sauté until they have cooked down, about 15-20 minutes.  Transfer the cooked mushrooms to a clean dish and wipe the pan clean.  If you are using meat, you may omit this step if you're using leftovers or deli meat.

Return the pan over medium-low heat (unless you like burnt bread).  Oil one side of the bread and place that side down onto the pan. 

Pile half of the mushrooms (or meat) onto the bread, two tablespoons of the sun-dried tomatoes and one slice of cheese.  Top with another slice of bread and oil the top.

Repeat these steps with the other sandwich.  Flip the sandwiches when they turn a little past golden brown and wait for the other side to get the same color.  Transfer to a wire rack (trick:  this prevents the other side of the sandwich from getting soggy).

While the sandwiches are cooling, rinse and spin dry the sweet pea sprouts.  Place them in a bowl and lightly dress it with extra virgin olive oil, red wine vinegar, salt and pepper to taste.  Toss well.  Season further, if needed.

Take a handful of greens and place them in the sandwich - it's okay if there's too much.  :)  Cut the sandwich in half and devour your creation.

SERVING SIZE:  4 or 2 really hungry people

A BERRY COLORFUL SALAD 

(corny name, I know)

INGREDIENTS

-  Two cartons of blackberries (other yummy alternatives:  any berry you wish!)

-  One cup grape tomatoes, halved (other yummy alternatives:  any fresh tomato would suffice)

-  2 cups fresh basil, roughly chopped

-  One grapefruit, peeled and segmented/supremed

-  2 tbsp extra virgin olive oil

-  Kosher salt and freshly ground black pepper

DIRECTIONS

Wash and dry the first three ingredients.  Chop all ingredients as noted above.

Toss the fruit and herbs into a bowl and toss with extra virgin olive oil.  Salt and pepper to taste.