Tag Archives: vegetarian

Balsamic-braised onions

Serves 4-6

  1. 2tb olive oil
  2. 2tb butter
  3. 1lb cipollini onions, peeled
  4. 2 fresh herb sprigs or bay leaves
  5. 1tsp brown sugar
  6. 1/2 cup balsamic vinegar
  7. 1/2 cup water or stock
  • Cook 1-3 for 5-7 minutes. Add 4-7 and simmer for 25-30 minutes. Serve.
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Steamed mashed potatoes

Serves 8-10

  1. 5lb yukon potatoes, cut into 1in pieces and rinsed
  2. 10tb butter, melted
  3. 1-2/3 cup milk, warmed
  • Place a colander in a large pot and fill just enough water to come to bottom of colander. Bring to a boil, add potatoes, cover and simmer for 10 minutes.
  • Rinse potatoes for 1-2 minutes and return to pot for 10-15 minutes. Mash with 2-3 and serve.

Spinach and feta frittata

Serves 4-6

  1. 11oz baby spinach
  2. 1/2 cup water
  3. 1 onion
  4. 2 cloves garlic
  5. 1/4tsp oregano
  6. 10 eggs
  7. 3tb half-and-half
  8. 3oz feta
  • Microwave 1-2 covered for 4 minutes. Rest for 1 minute, remove cover and drain. Chop and drain again.
  • Cook onion in a 10in skillet for 5 minutes. Add 4-5 for 1 minute. Add spinach for 2 minutes.
  • Add 6-7 and half of feta and stir until large curds form but still runny, about 1-2 minutes.Top with remaining feta and broil 5in away from heating element for 3-5 minutes. Rest for 5 minutes and serve.

Rice pilaf for 2

Serves 2

  1. 1-1/4 cups water
  2. 1tb butter or olive oil
  3. 1 shallot
  4. 3/4 cup long-grain rice, rinsed and dried
  5. 1/4tsp salt
  6. 1/8tsp pepper
  • Bring water to a boil. Meanwhile, cook 2-3 for 2 minutes. Add rice and cook for 2 minutes. Add water and 5-6, bring to a boil, cover and simmer for 12-15 minutes.
  • Take off-heat, fluff and cover for 10 minutes. Serve.

Tagliatelle with artichokes, parmesan and lemon-chili bread crumbs

Omit anchovy to make vegan

Serves 6

  1. 4 cups artichoke hearts, quartered
  2. 6tb olive oil
  3. 2/3 cup bread crumbs or 2 processed slices of bread
  4. 3/8tsp red pepper flakes
  5. 1-1/2tb lemon zest
  6. 4 cloves garlic
  7. 1tsp oregano
  8. 2 anchovy fillets
  9. 1/2 cup white wine
  10. 1lb tagliatelle
  11. 1/2 cup parmesan
  12. 4tb parsley
  • Soak artichokes in fresh water for 15 minutes. Meanwhile, heat 2tb oil in a 12in skillet and toast bread crumbs for 3-5 minutes. Add 1/4tsp red pepper flakes and continue toasting for 1-2 minutes. Add 1tb lemon zest and set aside.
  • Dry artichokes and brown in 1tb oil for 7-9 minutes. Add 6-8 and remaining red pepper flakes for 1 minute. Deglaze with wine and set aside.
  • Meanwhile, cook and drain tagliatelle, reserving 1-1/2 cups cooking water. Add tagliatelle back to pot with 1 cup cooking water, 11-12, remaining lemon zest and oil and artichoke mixture. Add remaining water as necessary, top with bread crumbs and serve.

 

Slow cooker smashed potatoes

Serves 4-6

  1. 2lb small red potatoes, halved
  2. 3tb olive oil
  3. 3 garlic cloves, peeled and smashed
  4. 1/2tsp thyme
  5. 2/3 cup buttermilk
  6. 4tb sour cream
  7. 2tb chives
  • Add 1-4 to slow cooker on low for 5-6 hours or high for 3-4 hours.
  • Add 5-6 and gently mash until combined but chunky. Fold in chives. Potatoes can be held for up to 2 hours on warm setting at this point. Serve.

Slow cooker cuban black beans

Omit ham hock to make vegan

Serves 6

  1. 6 cups water
  2. 1lb black beans
  3. 12oz ham hock
  4. 2 bay leaves
  5. 1 onion
  6. 1 green bell pepper
  7. 6 cloves garlic
  8. 2tsp dried oregano
  9. 1/2tb cumin
  10. 1/2 cup cilantro
  11. Juice from 1 lime
  • Cook 1-4 on high for 8-9 hours.
  • Meanwhile, microwave 5-9 for 8-10 minutes.
  • Drain beans, discarding bay leaves and reserving 1-1/2 cup liquid and ham hock. Add liquid, veggies and 1/3 of beans to slow cooker and mash. Shred hock and add to slow cooker along with remaining beans and 10-11. Beans can rest for up to 2 hours on warm setting at this point. Serve.