Archive for ‘Vegetarian’

May 20, 2012

Mother’s Day Quesadillas

by cillefish

We made these for Mother’s Day along with the Spicy Orange Salad and Garlicky Black Beans. I like this recipe because it is easy, involves caramelized onions, and has lots of flavor while still being mellow enough to allow for a bolder side dish.

I’m used to Gouda being a mild, smoky, buttery cheese with a texture close to Monterey Jack’s, but for this recipe I used some “1000-day Gouda” from Trader Joe’s, and this stuff was really good — a bit more smoky and tangy, with a texture closer to good Parmesan, but still soft enough to cut easily.

You can use normal oil, but the tortillas will want to soak it up, and in this situation you may want to preheat the oven to 300 and toast the quesadillas up a bit after you make them so the outsides are a bit more crispy than floppy.

To make them all together, start the black beans, then get the onions going. Make the salad and set aside. Finish the onions and tortillas, keeping an eye on the beans. Serve it all.

Dutch Cheese, Barbecue, and Caramelized Onion Quesadillas
Recipe adapted from the <a href=”http://www.epicurious.com/recipes/food/views/Bbq-Onion-and-Smoked-Gouda-Quesadillas-with-Pea-Shoot-Mini-Salad-242488&#8243; target=”_blank”>Bon Appetit recipe here</a>.

Makes: about 4

Ingredients:

  • 3 Tbsp olive oil
  • 1 pound yellow onions (about 2 large), peeled, halved, and thinly sliced
  • 1/3 cup purchased barbecue sauce
  • 2 tablespoons water
  • 1 tsp hot sauce
  • 1/4 c chopped fresh cilantro
  • ~6 ounces coarsely grated smoked Gouda cheese (about 1 1/2 to 2 cups loose) I used about 1 c lowfat “soft dutch” smoked cheese from Trader Joe’s, and about 1/2 c “1000 Day Gouda”
  • ~3oz Parmesan Reggiano, grated (optional)
  • 8 8-inch-diameter flour tortillas
  • Atomizer full of oil, or cooking-oil spray

Method:

  • Slice onions and put in nonstick pan with oil in skillet. Saute on med about 10min, or until very soft and brownish (some of them should be completely caramelized). If they are getting black on the edges before then, you have the heat too high. Meanwhile, grate the cheeses
  • Add BBQ sauce, water, and hot sauce. Stir until sauce coats onions. Remove from heat. Stir in cilantro now for a milder flavor (or, for a stronger cilantro flavor, wait on the cilantro and add it with the cheese to the individual quesadillas).
  • Bring a large skillet or saucepan to medium heat and spray with oil. Place 1 tortilla on the skillet, top with 1/4 cheese, 1/4 onion mixture, and 1/4 cilantro (if that’s not already in the onions). Focus on 1/3 of the way in, rather than dumping it all in the middle; leave about 1/2″ around edge. Use a spatula to press down. When bottom tortilla develops dark brown toasted spots, turn over. Put on serving plate. Repeat with the other tortillas
  • As the next tortilla is done, use kitchen scissors to cut the previous one into 6. Alternatively, you can make folded-over calzone style half-quesadillas, each using 1/8 of the mix each (results in more tortilla per quesadilla).
  • Serve
May 12, 2012

Simple Garlic Pasta & Garlic Bread

by cillefish

These are 2 recipes I don’t make together, but they’re similarly tasty and easy, and garlicky.

Pasta with Garlic and Oil

Great flavor: sauteing the garlic slowly gives it a perfect balance of sweet and strong with a lot of character and flavor. More subtle and nuanced than you’d expect from the amount of garlic in this thing.

Tips: Good with breadcrumbs on top, but toast these before you start the recipe. Also, you’ll need to add extra oil if you’re using fettuccine or another pasta with a large surface area. It doesn’t hurt to put a cup or measuring cup in the colander as a reminder to collect some of the pasta water before draining the pasta.

Ingredients
(serves 4 people as a main / only course. Half-recipe measurements are in parentheses)

  • Salt
  • 1 lb spaghetti (1/2 lb)
  • 6 Tbsp extra-virgin olive oil (4 Tbsp), DIVIDED into 3Tbsp & 3Tbsp (or 2 and 2)
  • 1/4 c cloves garlic, smashed thoroughly and minced – a garlic press is a good call here. 1/4 c is ~ 30 small, 20 med, or 10 large, or 5 extra-large cloves (1/8 c is about 6-8 medium-large cloves). Reserve about 3 garlic cloves, mashed, for the end (2 clove)
  • 3/4 tsp hot red pepper flakes (1/4 + 1/8 tsp)
  • 3 Tbsp chopped fresh parsley leaves, or 3 tsp dried (1 1/2 Tbsp fresh or tsp dried)
  • 2 tsp lemon juice (1 tsp)
  • 1/2 c coarsely grated Parmesan Reggiano (I use about the same for the half recipe
  • Optional addition: 1-3 roasted red peppers, minced fine using kitchen scissors

Method:

  1. Mince the garlic before starting this.
  2. Heat small, heavy-bottomed nonstick saucepan over low heat.
  3. On another burner, put over high heat to bring to a boil: 1 tsp salt, 2 tsp oil, and water per pasta package directions. Pasta will be done right after or partway through the other ingredients, so keep an eye on it. If it’s done before, drain and toss every 5 min to prevent it from sticking. Let the cooking pot cool mostly.
  4. Meanwhile, in the saucepan, combine half the oil (3 or 2 Tbsp), all the garlic except the clove or 2 reserved, 1/4 tsp salt. Cook over low heat, stirring constantly, about 8-12 minutes until the garlic gets very sticky and looks the color of straw. It may foam. Remove from heat.
  5. Add in and combine thoroughly: the red pepper flakes, parsley, lemon juice, remaining garlic, roasted pepper (if using), and 2 Tbsp pasta cooking water. Add a little extra oil if it wants to stick.
  6. In cooking pot or heated serving bowl, thoroughly toss noodles and other stuff, and divide into dishes for serving. Top with Parm and / or breadcrumbs. Serve immediately.

Garlic Bread

This recipe is for a half a loaf of french bread – double it for a whole loaf
Ingredients:

  • 2 Tbsp mayonnaise (I use the olive oil mayonnaise for this, as the texture and flavor are much lighter and complement the seasonings well)
  • 2 Tbsp unsalted butter, room temperature
  • 1/2 to 1 tsp olive oil
  • 1/2 to 1 tsp garlic, crushed in garlic press (about 1 medium clove)
  • 1 tsp to 1 Tbsp dried parsley or Italian seasoning
  • Pepper (optional – I don’t add this)
  • 1/2 c grated Parmesan Reggiano
  • 1/2 loaf french or sourdough bread, sliced lengthwise.
  • foil

Method:

  1. Preheat oven to 475° F.
  2. Cream mayo and butter in a cup or small bowl. Add olive oil as necessary to get it to a texture slightly damper than cake frosting. Add spice & garlic.
  3. Butter the bread thoroughly with the mixture, making sure to get the edges. sprinkle with Parm, focusing mainly on middle. Sprinkle with pepper.
  4. Put bread, butter-up on cookie sheet and bake 8-12 min, until cheese looks melted and edges of bread just turned a toasty brown but are not overdone.
  5. Let cool 3-5 min, then slice while it’s still pretty hot.
  6. Serve hot.
February 19, 2012

Mexican Black Bean Soup

by horseradishsauce

My favorite roommate from college was Kaitlin D. For over half of the semester, we ate little other than her Mexican Black Bean Soup. She’d make a big pot of it and we’d just stand over the stove, eating it out of the ladle. It’s fucking amazing. If we were eating it out of bowls, we’d add a dollop of sour cream and mix it in. So tasty.

So this is her exact recipe. There are some notes of mine below it:

Kaitlin’s Black Bean Magic

  • ¼ cup olive oil
  • 2 cloves garlic minced/smashed
  • 1 medium onion chopped
  • 2-3 tomatoes chopped
  • 2 med potatoes chopped
  • 1 jalapeno pepper minced
  • 2 cans black beans
  • 1 can corn (optional but makes it hella bomb)
  • as much cilantro as you want
  • 1-2 tablespoons cumin
  • 6 cups water or broth
  • 2 tablespoons lime juice or to taste

1.    Heat olive oil in soup pot, add onions, garlic and jalapeno pepper and fry a couple minutes. Add tomatoes and potatoes and continue to fry until the mixture becomes saucy (not sassy).
2.    Dump in beans, corn and water/broth and bring to a boil. Simmer for 10-15 minutes. Add cumin, lime juice, salt and pepper, and cilantro. Simmer for another 10 minutes. Remove from heat and add cheese, sour cream and chips.
Enjoy!

Isabelle’s Notes:

  • If you use dry beans, soak them the night before then boil them either in the soup or before using them for a good 4-5 hours, until they soften. I like to make the entire soup then leave it on Low to simmer while I go climb trees or go to the gym or whatever. If you live in an apartment where the management comes in ALL THE FUCKING TIME to spray for bugs and change the filters and make sure you don’t have pets and shit, then don’t leave it simmering while you’re at work all day because they’ll think you’re trying to burn the place down or something. I haven’t done this yet, but this is why I can only make this soup on the weekends. Or I could use canned beans, whatever. This is a long note.
  • This recipe is meant for a big soup tureen. I’m talking like 3-4 days’ worth of soup for two people. If you’re making it in a small pot, use common sense and cut it down to half or so.
  • I like to add a chopped carrot and two sticks of celery or all the tops from a bunch of celery plus one celery stick. And a sliced zucchini.
  • Chicken works well in this, too.
  • It’s a soup; adjust it as you please.
  • It’s twice as good the next day.
February 18, 2012

Sesame Deviled Eggs

by horseradishsauce

You know, “deviled” should have geminate <l>s because the single <l> brings the <i>, /ɪ/, to the front, leading <deviled> to be pronounced [di,vaɪ’ɫd] instead of [dɛ’vɪɫd,]. As you can see, the stress also switches to the second syllable with one <l>.
In other words, it should be “devilled eggs”. Yes. Spell-check put angry red dots beneath it to tell me I’m wrong.

Man, now every time I see “deviled” in this post, I think [di,vaɪ’ɫd] which makes me think of “defiled eggs” instead.

Anyway, as you know, if I’m making food that isn’t a dessert, I’m making it for my, myself and I. We don’t mind crappy presentation as long as it tastes good and makes our tummies smile. We are generally lazy when it comes to feeding ourselves and would rather eat Ants on a Log or trailmix every day for the rest of our lives than spend over 15-20 minutes cooking food. Unless it’s something we can put on a pot and simmer and forget about it and take it off in 8 hours and eat it. We attribute this characteristic to our habit of rising at 0415, working out twice a day, and getting home at about 1900.

Sesame Deviled Eggs

  • 2 hard-boiled eggs
  • 1/2-1 teaspoon fish sauce (add more for more saltiness)
  • 1/2 teaspoon sesame oil
  • roasted sesame seeds
  • freshly-ground black pepper, to taste

If you’re lazy, put the eggs into a bowl or plate and chop them up. Drizzle and sprinkle the other ingredients on top and toss it. Eat it. If you’re not lazy, take out the yolks and mash it with everything else, to taste. Stuff it back inside the albuminoid (while we often call it the albumin, it technically contains albumin, making it an albuminoid). While I recommend putting the seeds inside the yolk mash, you could sprinkle more sesame seeds on top for garnish.

I’ve got a super special awesome Mexican Black Bean Soup I’m making right now. I’ll post the recipe tomorrow as well as some homemade flavored instant oatmeal to bring to work in case you get tired of all the shit that Quaker or the grocery store’s brand put in their packaged ones.

But for now, it’s time to go climb trees in Nashville. Ta-ta.