Category Archives: Vegetables

Pearls and Black Eyed Peas

Pasta and Grains, Side Dish, Uncategorized, Vegetables, , , , , , , ,

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A few weeks ago my hubby and I visited Washington, DC to get away and enjoy each others company. Because we really just wanted to relax and not do a lot of sightseeing we stayed close to the hotel. We also took most of our meals at the hotel. Fortunately, the main restaurant served some delicious food and gave me a few ideas for new recipes.

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One night I chose to have grilled salmon (my favorite fish) with a side of black eyed peas and Israeli couscous. I was interested in tasting the Israeli couscous because I had just purchased a box of it from Trader Joe’s and I wasn’t sure of how to prepare it. Plus, I liked the look of the box. I sometimes chose new foods to try based on how they look. I think it is a true statement that we eat with our eyes and presentation is important when serving a meal.

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The black eyed peas and Israeli couscous was absolutely wonderful. It was full of flavor and I liked the texture of the pearl sized couscous. Israeli couscous is larger in size than regular couscous and resembles tapioca pearls. The side dish also included lots of other vegetables like zucchini, corn, onions and mushrooms. As soon as I tasted the black eyed peas and couscous I knew I had found a new recipe to try using my box of Israeli couscous.

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Although I truly enjoyed the hotel’s version, I decided to put my own twist to the dish and used a few different ingredients that complimented the black eyed peas and couscous. Black eyed peas, Israeli couscous, roasted red peppers and mushrooms. Yummy! Once you have a bite you will be making this side dish over and over again.

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Pearls and Black Eyed Peas

Ingredients:
1 bag frozen black eyed peas
1 large or 2 small smoked turkey legs (optional)
2 cups cooked pearl (Israeli) couscous (prepare according to package)
2 cups chicken broth
1 cup sliced shitake or baby bella mushrooms
½ cup onions diced
½ cup green peppers diced
½ cup roasted red peppers diced
2 tbsp olive oil
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
½ tsp cayenne

If using smoked turkey in the dish, cook turkey in 6 cups of water until until meat is tender. If you are comfortable using a pressure cooker, it will speed up the process. Strain and reserve broth to use with black eyed peas in lieu of chicken broth. Slightly shred turkey.

Heat olive oil in a medium sized frying pan over medium high heat then add mushrooms, green peppers and roasted red peppers. Sprinkle with a little salt and cayenne pepper. Saute until mushrooms are browned and green peppers are soft.

Place black eyed peas in a large pot with 2 cups chicken broth or reserved smoked turkey broth. Add onions and remaining seasonings. Cook black eyed peas for 20 – 25 minutes until soft. Drain black eyed peas.

In a large bowl gently mix couscous, veggies and black eyed peas. Add a little broth to moisten if necessary.

Enjoy!

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Shrimp Summer Rolls

Appetizers, Seafood/ Fish, Side Dish, Uncategorized, Vegetables, , , , , , ,

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My family and I love Asian cuisine and the spicier the better for my hubby and youngest son. I have limited experience making Asian style foods but thought I would try my hand at making Shrimp Summer Rolls. We often eat Vietnamese spring rolls whenever we go to the Cheesecake Factory and recently found handmade spring rolls at one of our local grocers that sells fresh sushi daily.

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I wasn’t sure what kind of wrap to use for the spring rolls but discovered Blue Dragon Rice Pancakes which are used for summer rolls. Turns out spring rolls are not too hard to make. Although the rice pancakes are delicate, they roll easily. Once I rolled a couple of spring rolls I really got the hang of it. The test of whether or not I had done a good job of making Shrimp Summer Rolls was in the taste. In my opinion and fortunately the opinion of my family they tasted as good as the fresh summer rolls we get at the local grocer.

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Since this was my first attempt at making Shrimp Summer Rolls I took that as a very nice compliment. My next goal is to make fresh Shrimp Summer Rolls as good as the Cheesecake Factory. Now that is saying something! In the meantime, I can at least say my Shrimp Summer Rolls are pretty tasty. Next time I think I will try frying the summer rolls. Stay tuned.

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Shrimp Summer Rolls

Ingredients:
1 lb large shrimp peeled and deveined
1 pkg Chinese noodles
1 pkg rice pancakes
1 pint snap peas
1 cup shredded carrots
2 heads butter lettuce
3 cups cold water
1 tbsp sriracha sauce
2 tbsp olive oil
4 tbsp oyster sauce
½ tsp black pepper
½ tsp salt
¼ tsp cayenne pepper (optional)
juice from ½ lemon

Prepare Chinese noodles according to package. Drain and set aside.

Heat olive oil in a medium size non-stick frying pan over medium high heat. Add shrimp, sriracha sauce and lemon juice. Season with a little salt and pepper. Stir shrimp until they turn pink. Remove shrimp from pan and set aside in a small bowl. Add carrots, snap peas and a little more salt and pepper (add cayenne pepper if you really like heat) to the frying pan. Stir and let cook for 1 minute. Add oyster sauce and mix with veggies until they are well coated. Reduce to low heat and cook for another 2 minutes. Remove from heat and let cool for a few minutes.

Dampen a clean dish cloth. Add water to a large bowl. Place 1 rice pancake in the cold water until it softens and becomes pliable (about 10 – 15 seconds). Lay rice pancake on the dish cloth and add two pieces of butter lettuce to the pancake. Place a small amount of Chinese noodles in the center of the lettuce. Top with a little bit of the snap peas and carrots mixture then layer three shrimp on the veggies. Fold one end of the rice pancake towards the center over the shrimp then fold the sides towards the center as well. Gently roll up the pancake like a cigar. The pancake will seem delicate but should roll easily. Tuck in the sides as you roll the pancake if necessary. Chill for 30 minutes or serve immediately.

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Tex Mex Chicken Salad

Main Course, Meat/ Poultry, Soups/ Salads / Stews, Uncategorized, Vegetables, , , , , , ,

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Summer is slowly fading which means all the delicious backyard veggies, fresh corn and fresh herbs I grew will also fade away. Before fall settles in I thought I would come up with a dish that we could have year round but would remind me of our hot and lazy summer days. Tex Mex Chicken Salad became my summer reminder.

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Chicken salad was one of my favorite meals growing up. My mom made some of the best chicken salad around and always made little blueberry muffins to go with the salad. It took me a while but I mastered make my own wonderful version of chicken salad. Because chicken is so versatile it can be combined with a lot of different ingredients to make a fantastic salad.

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Tex Mex Chicken Salad combines black beans, corn (the reason I call it Tex Mex) and avocado along with fresh herbs. Lemon and lime juice help brighten the flavors. As always, my family likes heat so I add a little cayenne or chopped jalapeno peppers to spice up the salad.

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Even though summer will fade into fall it doesn’t mean we cannot continue to enjoy the great tastes of summer. Remember, all it takes is a little chicken, a few fresh veggies and memories of those hot, lazy days we enjoyed so much.

Tex Mex Chicken Salad

Ingredients:
4 cooked chicken thighs diced
3 ears fresh corn shucked
2 15oz cans black beans rinsed and drained
5 fresh basil leaves chopped
½ cup small cherry tomatoes
½ cup olive oil
1 ripe avocado diced
1 tbsp red onion diced small
1 tsp parsley
1 tsp cilantro
1 tsp chili powder
1 tsp cracked black pepper
1 tsp salt
1 tsp cayenne (optional)
juice from ½ lemon
juice from ½ lime

Dressing:
Place olive oil, lemon juice, lime juice, cayenne, parsley and cilantro in a small bowl. Whisk together.

Salad:
In a large bowl add chicken, corn, avocado, tomatoes, red onion, salt, pepper, chili powder and basil. Pour dressing over salad and gently toss.

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Country Style Ribs with Sauerkraut

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , ,

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Sauerkraut is one of those foods you really have to taste to determine if you like it or not. My son’s first reaction when he saw me cooking Country Style Ribs and Sauerkraut was to say “I don’t like sauerkraut”. Of course, I had never fixed sauerkraut for my family so my reply to him was “Just try a little then decide if you like it or not”. A few minutes after I let him try a spoonful to taste he exclaimed “I  like this!”.

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I think I can safely say almost everyone knows about country style ribs (nice thick pork ribs). But, what the heck is sauerkraut? Sauerkraut is pickled (fermented) cabbage. The word sauerkraut means “sour cabbage”. For many, it is an acquired taste and you may love it or hate it after you try sauerkraut.  I fall into the love it category. My mom made spare ribs and sauerkraut on many occasions and taught me her secret for taking the bitterness out of the sour cabbage. Brown sugar!

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Sauerkraut actually has quite a few health benefits. There are a number of diets that feature sauerkraut as the star to help reduce weight, lower cholesterol and fight against certain forms of cancer. The biggest benefit of sauerkraut is that it is inexpensive so it is light on the pocket book.

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If you have the time and the energy, you can easily make your own sauerkraut and store it in the frig or freeze it. Personally, I find it easier to buy it, freeze it and then pull it out whenever I want to make Country Style Ribs and Sauerkraut. Maybe in my next phase of life I will add making sauerkraut from scratch to my list of things to do. Until then…….

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Country Style Ribs and Sauerkraut

Ingredients:
1 pkg country style spare ribs
1 pkg sauerkraut
1 small onion sliced
1 cup water
¼ cup dark brown sugar
4 – 5 small red potatoes sliced thick
2 tbsp butter
1 tbsp salt
1 tbsp black pepper
½ tsp onion powder
paprika

Preheat oven to 350 degrees.

Place sauerkraut in the bottom of a baking dish. Add water then season with a little salt and black pepper. Crumble brown sugar over the sauerkraut and dot with butter. Layer potatoes on one side of the baking dish.

Season country style ribs with salt, pepper and onion powder. Sprinkle with paprika. Lay ribs over sauerkraut. Cover with foil and bake for 1 hour (baste ribs and potatoes after 30 minutes) then remove foil and continue baking for an additional 45 minutes to 1 hour.

Bon Appetit!

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Shrimp Lo Mein

Main Course, Pasta and Grains, Seafood/ Fish, Uncategorized, Vegetables, , , , , , , ,

   IMG_0153_1The day I made Shrimp Spring Rolls I also made Shrimp Lo Mein. Most of the ingredients I used as the filling for the spring rolls was also used to create Shrimp Lo Mein. How great is that? Two meals and I only cooked one time.

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As I said in my Shrimp Spring Rolls post, my family loves Asian cuisine. We could eat it a couple times each week but I am sure that would get old as time goes on. We all need variety when it comes to food. At least I do. Anyway, Since I had quite a few extra ingredients I decided to make a quick Shrimp Lo Mein. The other thing my hubby and son love is pasta so Shrimp Lo Mein was definitely right up their alley. Thankfully, it did not take much to get them to agree to be my taste tester for this recipe.

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In case you didn’t know, there are all types of noodles used to make Lo Mein. I used Chinese noodles since that is what I used to make the Shrimp Spring Rolls. However, you can also used thin wonton noodles which are stringy and cooked in wonton noodle soup because they are light and delicate. Wide wonton noodles can also be used for Lo Mein. These noodles are often used in heartier soups like beef noodle soup. Of course you can just look for Lo Mein noodles which are thick and used in stir-fried noodle dishes made with a heavy sauce or gravy. In researching the variety of noodles used for my recipe I found out that Lo Mein noodles are probably the best choice when making a Lo Mein dish because they stand up better to reheating.

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Bottom-line. You can use whatever noodle you like to make Shrimp Lo Mein. In a pinch I think I would even use spaghetti noodles or linguine noodles if that was the only thing available. The most important thing to remember is add a little love to your recipe. It makes everything taste good.

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Shrimp Lo Mein

Ingredients:
1 lb large shrimp peeled and deveined
1 pkg lo mein noodles
1 pint snap peas
1 cup shredded carrots
1 tbsp sriracha sauce
2 tbsp olive oil
4 tbsp oyster sauce
½ tsp black pepper
½ tsp salt
¼ tsp cayenne pepper (optional)
juice from ½ lemon

Prepare lo mein noodles according to package. Drain and set aside.

Heat olive oil in a medium size non-stick frying pan over medium high heat. Add shrimp, sriracha sauce and lemon juice. Season with a little salt and pepper. Stir shrimp until they turn pink. Remove shrimp from pan and set aside in a small bowl. Add carrots, snap peas and a little more salt and pepper (add cayenne pepper if you really like heat) to the frying pan. Stir and let cook for 1 minute. Add oyster sauce and mix with veggies until they are well coated. Reduce to low heat and cook for another 2 minutes. Toss with lo mein noodles. Enjoy!

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Black Bean and Corn Gazpacho

Appetizers, Main Course, Soups/ Salads / Stews, Vegetables, , , , , , ,

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I am one of those people that enjoys soup year round. Similar to my Auntie M who drinks hot tea 365 days a year no matter what the temperature is outside. Of course on the hottest of days in the summer when I have a craving for soup, I prefer a gazpacho style soup.

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Gazpacho is a soup made with raw veggies and is usually served chilled but can be warmed. Most gazpacho soups have a tomato base with multiple layers of flavor and textures. The ingredients and thickness of the gazpacho often depends on the region in which it is made. While researching the history of gazpacho I learned that in Spain some of the original recipes included bread, vinegar, water,oil and garlic. Other recipes added fruits and nuts to the recipes.

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I decided to create a very simple version of gazpacho that would be delicious whether served chilled or slightly warmed. Black Bean and Corn Gazpacho fits that description as both black beans and corn are good when served hot or cold. The best thing about this soup is that it is relatively light and is very flavorful with fresh corn. So, the next time you have a craving for a nice healthy soup in the middle of a hot summer day think about making some Black Bean and Corn Gazpacho. Hot or cold you can’t go wrong with this soup.

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Black Bean and Corn Gazpacho

 Ingredients:
3 15.5 oz cans black beans rinsed
1 small onion diced
4 cups chicken broth
1 ½ cups fresh corn kernels
½ cup fresh salsa or diced tomatoes
¼ cup half and half
2 tbsp sour cream
1 tsp cilantro
1 tsp black pepper
1 tsp salt
1 tsp parsley
½ tsp red pepper flakes (optional)

Place beans, onions, broth and seasonings in a large pot over medium high heat. Cook for 20 minutes until beans and onions are tender. Remove from heat and puree beans using a hand blender or in a regular blender. Place pot back on the heat and reduce to a simmer. Stir in sour cream and half and half. Simmer for another 5 minutes then stir in corn and salsa. Continue simmering for 10 minutes. Remove from heat and let cool.

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Chickpea and Cucumber Mint Salad

Side Dish, Soups/ Salads / Stews, Uncategorized, Vegetables, , , , , , , ,

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I recently went on a cucumber buying spree because my local grocer had so many beautiful cucumbers on sale. In the summer months the store features produce from local area farmers. I try to support farmers as much as I can because when you get produce direct from a farm you know it was grown with tender loving care. Plus, the fruit and veggies are usually huge!

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Anyway, my grocer had some really nice cucumbers and after eating a bunch of them all week I needed to find one more way of serving them besides with lettuce. I decided to keep it simple and incorporated a few items from my little garden like small cherry tomatoes and mint. In the end, I made a Chickpea and Cucumber Mint Salad.

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The cucumbers were crisp. The tomatoes were sweet. And the chick peas were light but filling. To top it all off, the mint made the dish taste refreshing. If you like cucumbers and want a light refreshing salad, try making this Chickpea and Cucumber Mint Salad. I doubt you will be disappointed.

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Chickpea and Cucumber Mint Salad

Ingredients:
1 15oz can of chickpeas drained and rinsed
1 large cucumber peeled in into stripes and cubed
12 small cherry tomatoes
4 – 5 mint leaves chopped
4 tbsp Gazebo Room Greek Salad Dressing and Marinade
1 tsp salt
1 tsp black pepper
juice from ½ lemon
pinch of sugar

Combine all ingredients in a bowl and stir until well mixed. Chill for at least 30 minutes to let the flavors blend together.

 

 

 

 

 

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Smoked Salmon and Cucumber

Appetizers, Seafood/ Fish, Vegetables, , , , ,

 

IMG_7798_1I am always looking for new appetizers and snacks for parties or just to have on the weekends. I try to incorporate veggies as much as possible to keep the appetizers light. One appetizer I really like to make is a smoked salmon spread. I use light cream cheese and reduced fat sour cream to lessen the calories but maintain flavor.

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The other day I had an English cucumber leftover from another recipe that I did not want to waste so I decided to make a quick appetizer by filling the cucumber with my smoked salmon spread. I just tweaked the recipe a little by adding the scooped out center of the cucumber to the spread to add another layer of texture. My hubby is big on textures when it comes to food which has made me more aware of including different textures when I cook. I think it helps to enhance most dishes when you can have layers of flavor and layers of textures. What better way to create a party in your mouth and keep the experience of eating interesting than by tickling your taste buds with variety of textures and flavor!

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To me, smoked salmon and cucumbers is a fancier version of celery filled with pimento cheese or peanut butter. A great appetizer or snack that is easy to make and wonderful to eat.

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Smoked Salmon and Cucumber

Ingredients:
1 pkg smoked salmon diced
1 English cucumber (strip skin to decorate with stripes)
½ tsp old bay seasoning
½ tsp dill
½ tsp lemon zest
½ tsp seasoned salt
½ tsp cracked black pepper
½ cup softened cream cheese
¼ cup sour cream
juice of 1lemon
paprika

Scoop out the center of cucumber and reserve.  In a medium bowl cream together the reserved cucumber center, cream cheese and sour cream. Add lemon juice, zest, dill and seasonings to cream cheese mixture. Blend together until well mixed. Gently incorporate the salmon into the mixture.

Cut the cucumber in half lengthwise.  Cut into bite-size pieces. Spread salmon mixture into the center of each cucumber bite.  Arrange on a tray and then refrigerate until ready to serve. Sprinkle with smoked paprika prior to serving.

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Buffalo Chicken and Spinach Flatbread

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , , , ,

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Cooking with flatbreads is an easy way to get a meal on the table when you don’t have a lot of time to prepare something more complex. I am not a big “pizza” fan but I do enjoy them now and then. The rest of the family can eat pizza any time. If I am going to eat pizza, I want it to be special and not the basic cheese or pepperoni pizza you find every where.

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One of my son’s favorite pizza choices is Buffalo Chicken so I thought I would try making my own version. The great thing about flatbreads is that they are versatile. You can use just about any topping you like on the flatbread and it will taste wonderful. Of course you need to add a few seasonings to give it an extra kick. We like spicy flavors in my family so besides using Buffalo wing sauce on the chicken I also added pepper jack cheese and red pepper flakes to the toppings. Depending your tolerance for “heat” you can add or subtract the amount of spice you use.

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The first time I made my Buffalo Chicken Flatbread we had it for lunch. This turned out to be a very hearty meal with the thick slices of chicken, spinach, onions and cheese. Protein, veggies and dairy! What more could you ask for in a meal? As you can imagine we had a very light dinner that night.

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Look for more flatbread recipes on dmariedining.com. You cannot beat them for a healthy, quick and easy meal!

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Buffalo Chicken Flatbread

Ingredients:
1 14oz flatbread (Trader Joe’s Ciabatta Flatbread)
1 pkg pre-cooked sliced chicken (Trader Joe’s)
1 cup shredded mozzarella cheese
1 cup baby leaf spinach
½ cup buffalo wing sauce
½ cup shredded pepper jack cheese
½ cup thinly sliced red onion or shallots
¼ cup crumbled blue cheese (optional)
1 tbsp olive oil
½ tbsp red pepper flakes
salt
black pepper

Preheat oven to 425 degrees.

Place chicken in a medium sized bowl. Drizzle buffalo wing sauce over chicken then toss to coat the chicken.

Place flatbread on a cookie sheet then brush flatbread with olive oil. Sprinkle ½ cup mozzarella cheese over flatbread. Layer flatbread with spinach then sprinkle with a little salt and black pepper. Next layer chicken, onions and remaining cheeses over the spinach. Bake for 12 – 15 minutes until cheese melts and turns slightly brown. Let cool for a few minutes then cut with a pizza slicer.

For a crispier crust place the flatbread directly on a rack in the oven. Check flatbread package for full instructions on cooking crust.

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Eggplant Wheels

Main Course, Uncategorized, Vegetables, , , , , ,

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Eggplant Wheels are kind of like individual eggplant parmesan servings. The elements are basically the same but arranged for individual servings. I like the idea of making a simple serving of eggplant as opposed to the longer process of layering and assembling an eggplant parmesan casserole.

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Why do I call them eggplant wheels? To be honest, it is because I could not think of what else to call them. It is not really a casserole so since the eggplant slices are shaped like a wheel I called the dish eggplant wheels. Corny? Maybe. But, for now the name eggplant wheels is fitting.

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The wonderful thing about this dish is that the servings are just right. One thick slice of eggplant is just enough of a side dish to go with whatever else you are serving. Of course if you are eating this as a main course you can eat as many Eggplant Wheels as your tummy can hold. If I am eating Eggplant Wheels as an entree, I may add pasta as a side dish or I may top the pasta with the eggplant. Yum!

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Eggplant Wheels

Ingredients:
1 24 oz jar spaghetti sauce
1 medium wide eggplant sliced into ½ inch rounds
2 large beefsteak tomatoes sliced
8 oz ricotta cheese
1 cup mozzarella cheese
½ cup grated parmesan cheese
1 tsp salt
1 tsp black pepper
1 tsp basil
½ tsp seasoned salt
½ tsp garlic powder
½ tsp onion powder
½ tsp red pepper flakes
1 tbsp oregano

Preheat oven to 350 degrees.

In a small bowl mix the ricotta cheese, basil, oregano. onion powder, garlic powder, red pepper flakes seasoned salt and grated parmesan cheese. Set aside.

Spoon a little spaghetti sauce in the bottom of a long casserole dish. Place eggplant wheels on top of the sauce. Season with salt and black pepper. Top each eggplant wheel with a spoonful of the ricotta cheese mixture. Spoon spaghetti sauce over the ricotta cheese then sprinkle mozzarella cheese on top. Bake for 45 minutes to 1 hour until the eggplant is cooked and the cheese is melted and slightly browned.

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