Smoky Potatoes

I don't remember what magazine I found this recipe in.  I was sitting in the doctor's office with Scott when I saw this in a magazine and literally just photographed the recipe for later.  It's good!  Scott's not even a potato fan but still enjoyed this smoky vegan side dish.

 

 

 

Ingredients:

1 lb. potatoes, scrubbed and cut into 1-inch pieces

1 bell pepper, any color, seeded and cut into 1-inch pieces

2 T. olive oil

1 T. smoked paprika (This recipe is not the same with regular paprika.  Be sure to get the smoked paprika.  You won't be sorry!)

1/2 t. salt

1/2 t. freshly-ground pepper

4 scallions, chopped

 

Method:

Heat the oven to 425 degrees F.

 

On a large rimmed baking sheet, toss the potatoes and bell pepper with the olive oil, smoked paprika, salt, and pepper.  Arrange in an even layer, and roast, turning once or twice, until the potatoes are golden brown and tender (20 - 25 minutes).

 

Toss with the chopped scallions, and serve warm.  Serves 3 - 4 as a side dish.

 



Hearts of Palm Carnival

I'd never had hearts of palm, but my friend Natasha had been particularly exuberant about her love for them just before I saw this vegan recipe featuring them in the paper years ago.  The Commercial Appeal credited the The Sugar Mill Caribbean Cookbook by Jinx and Jefferson Morgan, but when Scott and I finally got around to trying this recipe last night it tasted more Mediterranean than Caribbean.  Either way it was guh-ood.  I think this would be a popular appetizer.  We literally ate it standing at the counter, leaning over the cutting board, glasses of chilled white wine on hand.  Hope you love it as much as we did!

Ingredients:

1/2 c. coarsley chopped Kalamata olives

3 coarsely chopped tomatoes

3 chopped green onions, white and green parts

1 - 2 jalapeno peppers, minced

1/4 c. extra virgin olive oil

salt and pepper, to taste

18 canned hearts of palm, cut in half vertically

loose-leaf lettuce

Method:

In a bowl, mix all ingredients except the hearts of plam and lettuce.   Arrange the lettuce on 6 salad plates, place hearts of palm in a fan shape in the center of the lettuce.  Mound the vegetables at the base of each fan and serve.  Serves 6.

NOTE:  We did not do this fancy presentation.  We just broke off pieces of warm pita bread, topped with a leaf of lettuce, then mounded on the vegetables.  This would work on toasted bread or crackers or whatever you like.  It was really delicious!

Ice Cream Sandwich

A seriously yum snack from Dash magazine...

 

 

Ingredients:
1 pint Ben & Jerry's Cherry Garcia ice cream (or your ice cream of choice)
1 package Pepperidge Farms soft-baked Montauk chocolate chip cookies
1/2 of an 11- or 12-oz. pkg chocolate chips
1 T. canola oil

Method:
Allow the ice cream to soften slightly.  Lay 4 cookies upside down on your work surface.  Spread each cookie with a thick layer of softened ice cream (up to an inch thick).  Top the ice cream with another cookie, right-side up.  This should leave the "right side" of each cookie facing out.  Wrap each sandwich with plastic wrap, and freeze for at least 1 hour.

In a small bowl, mix the chocolate chips and canola oil.  Microwave on 50% power in 30-second increments until the chips are melted.  Use a fork to whisk out the lumps.

Cover a small cookie sheet with waxed paper.  Unwrap each sandwich and dip half of it into the melted  chocolate.  Set on waxed paper, and freeze the sheet for about 15 minutes or until the chocolate is hardened.

Wrap in plastic wrap again, and freeze at least an hour.  Ready to eat!  Serves 4.

NOTE:  If the sandwiches have been freezing for several hours, they may need to soften slightly before eating.  Enjoy!

Stuffed Zucchini

Here is a timely, seasonal recipe from Food Network magazine: stuffed zucchini!  We had this last night with lemony couscous, chickpeas, and steamed carrots.  A lovely Mediterranean meal!

 

 

Ingredients:

2 medium zucchini

salt, to taste

1/3 c. panko bread crumbs

1 tomato, chopped

1/4 c. mixed chopped fresh herbs (I used 3 T. fresh oregano and 1 T. fresh lemon balm.)

2 T. chopped walnuts

1 clove garlic, peeled and minced

2 T. olive oil

freshly-ground pepper, to taste.

 

Method:

Preheat the oven to 425 degrees F.

 

Split the zucchini lengthwise.  Use a spoon to scoop out the seeds and make a cavity for the filling.  Season the zucchini shells with salt.

 

In a small bowl, combine the bread crumbs, tomato, herbs, walnuts, garlic, olive oil, and salt and pepper to taste.  Spoon this filling into the zucchini shells and place in a baking dish sized to hold all 4 shells.

 

Bake 25 - 30 minutes, then serve warm.  Serves 4 as a side dish.

 

Indian Green Tomato Pakoras

These fritters are SERIOUSLY GOOD.  A big thank-you to Country Living magazine for the recipe!

 

Ingredients:

1 c. chickpea flour (a.k.a. garbanzo bean flour)

1/2 c. rice flour

1 t. cumin seeds

1 t. chili powder

1 t. turmeric powder

salt

1 lb. green tomatoes, chopped into matchsticks

3 shallots or 1 onion, thinly sliced

3 c. vegetable oil, for frying

 

Method:

In a large bowl, combine the chickpea flour, rice flour, cumin seeds, chili powder, turmeric powder, and 2 t. salt.  Stir with a fork to combine.  Add the tomatoes and shallots/onions to the mixture.  Divide the mixture into 16 patties, using your palm to gently flatten.

 

(NOTE:  I used green Roma tomatoes, and I had trouble getting the batter to hold together into patties.  I assume this is due to the fact that Romas have less juice and more meat.  I suggest using green slicers instead of Roma or paste tomatoes to make patties.  I made a few patties, but I ultimately just tossed in the coated vegetable pieces into the oil without forming patties.  It was still very good, mind you!  Just not what I expected.)

 

In a heavy 2-quart pot fitted with a deep-fry thermometer, heat the oil over medium-high heat to 350 degrees F.  Working in batches of 4, fry the fritters until golden, 3 - 4 minutes.  Transfer to a paper-towel-lined plate to drain.  Serve hot.

 

The magazine provided this analysis per 2-fritter serving:  4g protein, 15g fat, 19g carbohydrate, 2g fiber, 603mg sodium, 0mg cholesterol, 220 calories.

Vegan Breakfast Smoothie

Here's my new breakfast smoothie "formula", and it's perfect light fare for hot summer mornings:

1/3 can whole coconut milk (or use the plant-based milk of your choice)

1 piece of fresh fruit (usually either a banana or a mango, peeled and de-pitted of course!)

1 T. aloe vera juice (optional)

frozen fruit, to taste (usually for me this will be either some type of berries or peaches)

Put the coconut milk (or plant-based milk), fresh fruit, and aloe vera juice (if using) in the jar of a blender. Blend until smooth. Add the frozen fruit, about 1/4 cup at a time, blending until smooth after each addition.

Pour the blended smoothie into a glass and drink up! (This also goes perfectly with a piece of toast if you want something solid with it.)

Potato Salad With Green Beans

I don't really like "creamy" or mayonaise-y potato salads.  But I love potatoes in pretty much any form, so I jumped at the chance to try this non-creamy potato salad published in a recent Food Network Magazine.  I changed it just a little, but not enough to make a wave.  AND I got to use lots of stuff from my own garden:  potatoes, garlic, oregano, and dried red pepper.  Woot!

 

 

Ingredients:

2 lbs. new potatoes, scrubbed clean

2 cloves garlic, peeled

salt

1/4 to 1/3 c. sherry vinegar

1/4 to 1/3 c. plus 1 T. extra-virgin olive oil, separated

1/2 small onion, thinly sliced

1/2 lb. green beans, washed, trimmed, and cut into 1.5-inch pieces

1/2 c. pitted and slivered kalamata olives

4 large stems fresh oregano, leaves washed, dried with a paper towel, and chopped

3 scallions, thinly sliced on the bias

red pepper flakes, to taste

 

Method:

 

Put the potatoes and garlic in a pot and cover with well-salted water.  Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes.  Drain.  When the potatoes are cool enough to handle but still hot, carefully cut the potatoes into large bite-sized chunks (try not to pull off the skins) and transfer to a large bowl.  Finely chop the garlic and add it to the potatoes along with 2 T. each vinegar and olive oil.  Season generously with salt.  (NOTE:  It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.)

 

Meanwhile, heat 1 T. olive oil over medium-high heat in a skillet large enough to hold the green beans.  Add the onion, green beans, and salt, to taste.  Cook, stirring frequently, until the green beans are wilted and browning and the onions are transluscent.  Remove from heat.

 

Add the green beans, olives, oregano, scallions, and red pepper flakes to the bowl with the potatoes.  Stir to combine.  Taste and adjust the salt.  Add the remaining oil and vinegar, to taste.  Allow the salad to sit one hour at room temperature for the flavors to marry.  Serves 6 - 8.