Summer Vegetable Medley with Polenta

The season is just right for summer squash and eggplant.  When I think of those two vegetables, I think Italian. Most people associate eggplant with the popular parmesan, but that requires breadcrumbs along with cheese.  Although this recipe is vegan and gluten free, it doesn’t have to finish that way.  There is the option to use Parmesan cheese in the polenta and can be sprinkled on the top just like spaghetti.  The zucchini and the eggplants were purchased from the farmer’s market.  I also added shitake mushrooms, garlic and onions that I had on hand.  The tomatoes I used were from my own garden, but feel free to used canned tomatoes in its place.

Polenta is a quick and easy grain to use in the place of pasta.  Since most corn is a GMO substance, I strongly recommend using an oganic, non-GMO corn meal. Once it’s finished cooking, I placed mine in a. 9x12 casserole dish to let it cool and give it some shape. If there is time, place it in the oven to allow the top portion to dry out a little giving it some crunch. The best part of cooking is there are lots of options. Eat well, feel better.

Weather outside is sunny and very humid, temperature is currently 83 degrees.

Listening to Lauren Daigle Radio on Pandora

Scent in the diffuser today is Lavender

Summer Vegetable Medley with Polenta

Ingredients:

Polenta:

• 4 cups water

• ½ tsp salt

• 2 TBS olive oil

• ½ tsp dried oregano

• ½ tsp crushed red pepper

• 1 ½ cups organic cornmeal

• (½ cup shredded Parmesan cheese, optional)

Mixture:

• 1 medium sized onion, sliced and cut in half

• 1 large garlic clove, minced

• 1 large eggplant, diced

• 1 large zucchini, diced

• 1 cup shiitake mushrooms, cut into pieces

• 1 tsp basil

• 1 tsp salt

• 1 cup tomatoes 

  • Or one can of diced tomatoes, with juice

• ¾ cup prepared marinara sauce (omit if using can tomatoes with juice)

Directions:

1.  Put the water, salt, olive oil, oregano, and red pepper flakes in a heavy-bottomed pot and bring to a boil.  Whisk in the cornmeal as you pour into the boiling water in a steady stream. Bring back to a boil; reduce the heat to a very low simmer, and cook, stirring occasionally, until the texture is smooth and creamy, 15-20 minutes.  Remove from the heat and stir in the Parmesan cheese, if using.

2. While the water is boiling, place onion and garlic in a large skillet with a TBSP of water on medium heat.  Sauté for several minutes.  Add the eggplant, zucchini, and mushrooms until nearly soft.

3.  Add tomatoes (fresh or canned) along with the sauce, basil and salt.  Cook an additional 5 minutes.  Keep warm.

4. Place polenta onto a place and top with vegetable medley and cheese if desired.

Can be served with a side salad or soup.

Vegetable Paella

If you’ve had the pleasure of visiting a brewery, winery, or wedding recently, likely you have seen someone making paella.  Paella, a dish native to Spain, and is considered, by many, their national dish.  There are many variations a paella including seafood, vegetables, beans, and a variety of meats.  Today at my local farmer’s market, I purchased some fresh mini bell peppers, some jalapeño peppers, a leek, and fresh green beans to use.  At the grocery store, I purchased a head of cauliflower and shiitake mushrooms that I will use today as well. I really enjoy spice, but if you don’t, omit the jalapeño pepper.

To make the most of a work night evening, I suggest prepping the vegetables ahead of time unless there is person in your household that is willing to help out in the kitchen.  Now that’s love!  

Weather today is cloudy with periods of rain. Temperature 82 degrees

 Listening to Amala “resonance” by Reidun Schlesinger (A harpist I met along the roadside while touring The Ring of Kerry in Ireland.)

 Scent in the diffuser: SARA

Vegetable Paella 

Cook time: 50 minutes (less if veggies are prepped ahead of time)

Serves: 4-6 

Ingredients:

• 5 TBSP avocado oil

• 8 ounces mini bell peppers (about 8) or 1 large red bell pepper cut into 2-inch pieces

• 6 ounces shiitake mushrooms, stems removed and quartered or sliced

• 2 tsp fresh thyme, chopped

• 2 tsp coarse sea salt

• Freshly ground pepper

• 1 ½ cups cauliflower florets, cored and thick stems removed

• 8 ounces green beans, cut into ½ inch lengths

• 2 cups chopped leek—you can use onion in its place

• 1 clove garlic, finely chopped

• 1 can diced tomatoes with juice

• 1 small jalapeño, seeded and chopped

• 1 ½ tsp smoked paprika

• 1 ¼ cup white rice

• Lemon wedges and fresh thyme for garnish

Directions:

1. In a small saucepan, bring 6 cups of water to a boil; cover and keep hot.

2. Heat 2 TBSP avocado oil in a large skillet or paella pan over medium heat.  Add the peppers and mushrooms and cook, stirring, until the peppers are blistered and browned and the mushrooms are golden, 6-8 minutes.  Sprinkle with 1 tsp of the chopped thyme, ¼ tsp. salt and a sprinkle of black pepper.  Remove the peppers and mushrooms from the pan and set aside.

3. Add 1 TBSP of the oil to the pan and add cauliflower and green beans.  Stir over medium-high heat until the cauliflower is brown and tis crisp-tender, about 5 minutes.  Add the remaining 1 tsp chopped thyme, ¼ tsp of the salt and a sprinkle of black pepper.  Transfer the vegetables to a bowl, but separate from the peppers and mushrooms.

4. Add the remaining 2 TBSP of oil to the pan.  Add the leek or onions and cook over medium to high heat until translucent.  Add the garlic and cook for 1 minute.  Add the tomatoes with juice, jalapeno, and smoked paprika. Continue cooking until the liquid has absorbed.

5. Add rice and stir until coated with the tomato mixture.  Add 4 cups of the hot water and the remaining 1 ¼ tsp salt.  Bring to a boil and cook, uncovered, at a gentle simmer without stirring, until most of the liquid is evaporated and the rice is almost tender, about 15 minutes.

6. Spoon the mushroom mixture in the center and spoon the cauliflower mixture around the sides of the pan.  Pour 1 cup of hot water on the top and cook, uncovered until the water is absorbed and the rice is tender, about 5-8 minutes.

7. Turn the heat to high for the last 1-2 minutes until the rice forms a brown crust on the bottom of the pan.  Let the paella stand, uncovered, for 5 minutes before serving. 

8. Garnish with lemon wedges and thyme sprigs.

adopted from Fresh and Fast Vegetarian cookbook

Chickweed (Stellaria media) Pesto

Spring is my favorite time of year. I love the cool mornings that merge into warm afternoons. The fact that the days are growing longer makes my rhythm dance as the dawn breaks. The beauty of color and life that emerges after a winter’s sleep brings about opportunities. By that, I mean opportunities of beneficial weeds that are so plentiful in our yards. One of those beneficial weeds is chickweed (Stellaria media). This plant grows in almost every soil and is readily available for the taking. Most people find it to be a nuisance and work desperately to rid it from their gardens, foot paths, and lawns. Chickweed has been found to have health benefits in the following ways:

• Aids in digestion and weight management. Chickweed functions as both a mild laxative and a diuretic, helping rid the body of toxic substances.  

• May help minimize inflammation. People affected by rheumatoid arthritis can use this herb to help ease inflammation in their joints and relieve the pain caused by this condition.

• Aids in wound healing. This herb has been used to promote wound healing and ease infections through its antiseptic and antifungal properties.

If you’ve missed the taking of this plant this spring, you will have another chance this fall. The drying of the chickweed can be combined with teas as well. This year, I made a pesto with the abundance growing in my yard. Feel free to add chickweed to your salad too!

Chickweed Pesto

Ingredients:

• 4 cups of chopped chickweed, washed and hard stems removed

• 3/4 cup olive oil

• 3 cloves of garlic, chopped

• 1/4 cup pine nuts or walnuts

• 1/2 cup parmesan cheese

Directions:

Add all ingredients in a food processor and pulse until fully combined. Add more oil if necessary. Adjust ingredients to your liking.

Serve with a variety of garden vegetables and/or pasta of choice.

Vegetable Pad Thai

Pad Thai is probably one of my favorite dishes not only to eat, but to prepare. It’s easier that you think and is a great option for the week night menu. This version is a combination of trial and errors that finally satisfied me and my family. To me, the sauce, cilantro, and the peanuts are the most important parts of Pad Thai. Hang in there with the fish sauce, but it really does make the difference in flavor. I hope you will enjoy serving this as much as me.

Pad Thai

Ingredients:

• 1 Package brown rice noodles

• 1/4 cup fish sauce

• 1/3 cup raw honey

• 1/4 cup sesame oil

• 2 TBSP rice vinegar

• 3/4 tsp red pepper flakes

• 1/4 cup scallions

• 1 clove garlic, chopped

• 1 small bunch of broccoli florets cut into bite-sized pieces

• 2 carrots, julienne

• 2 eggs

• 1 cup mung bean sprouts

• 1/2 peanuts, chopped

• 1/4 cup chopped, cilantro

• 1 lime, quartered

Directions:

1. Prepare rice noodles according to package directions.

2. Combine fish sauce, peanut oil, honey, rice vinegar, and red pepper flakes in a small saucepan. Heat on low until warm. Do not bring to a boil.

3. In a large skillet, add 1 TBSP sesame oil. Add carrots, cook for two minutes. Add scallions, garlic, and broccoli. Stir consistently for one minute.

4. Move vegetables to one side. Add eggs and cook, stirring until done. Add sprouts and combine.

5. Add fish sauce and rice noodles. Combine and cook until heated through.

6. Divide into individual bowls.

7. Garnish with peanuts, cilantro and lime.

Cuban Black Bean Patties and Pineapple Rice

Recently, I went through a recipe book I've not used in quite a while.  The reason I picked it up was because I was looking for a pound cake recipe one of my daughter's wants me to make for her birthday.  My tastes and view of food have changed over the course of the past two years, so my old ways of cooking have gone by the wayside.  Therefore, I've not picked up my well-used cookbooks in quite some time.  Typically, I'll mark some recipes that my family enjoyed, but not really explore other options.  As I was looking through this book, I began to realize what great vegetarian options were there just waiting to be prepared.  This was one that I just discovered.  I made a few changes to create my own healthier version, and it turned out quite well.  I love black beans and when combined with the right flavors, can really be a satisfying meal.  I topped my black bean patty with a little salsa just for some kick.  As a way to save time, I prepared the black bean mixture a day ahead and then cooked them the next day.  If you don't have the time or the desire to cut up fresh pineapple, you can purchase precut pineapple in the produce section of the grocery store.  Happy cooking!

Cuban Black Bean Patties and Pineapple Rice

Ingredients:

RICE

• 1 cup rice

• 2 tsp butter

• 1 cup diced fresh pineapple

• 2 TBSP chopped fresh cilantro

• 1/4 tsp salt

PATTIES

• 2 cups rinsed, drained canned black beans, divided

• 1 large clove garlic, minced

• 1/4 tsp ground cumin

• 1/8 tsp salt

• 1 large egg white

• 1/4 cup chopped red onion

• 1/4 cornmeal

Directions:

1. Prepare rice according to directions, omitting the salt and fat. Drain, place rice in a large bowl and set aside.

2. Melt butter in a nonstick skillet over medium heat. Add pineapple, sauté 4 minutes or just until pineapple begins to brown.

3. Add pineapple, cilantro and salt to the rice. Combine. Cover and keep warm.

4. To prepare patties, pace 1 1/2 cups beans, garlic, cumin, and 1/8 tsp salt in a bowl, partially mash with a fork.

5. Place 1/2 cup beans and egg white in a food processor, process 30 seconds or until well combined. Add bean puree to bean mixture in bowl, and stir until combined. Add onion and stir.

6. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch thick patty.

7. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

8. Heat pan over medium heat with just enough olive oil to coat pan. Cook about 3 minutes on each side.

9. Spoon about 1/2 cup rice onto each of 4 plates, top with one patty.

10. Can garnish with fresh salsa.

Yield: 4 servings

Crustless Asparagus Quiche

During the summer months, my backyard chickens provide plenty of eggs. More eggs, in fact, than our small family can eat for breakfast. Sometimes I give them away to friends and family who can really appreciate fresh, home-grown eggs. The differences between eggs from factory-farm hens and those from free ranged hens is staggering.  The color of the yoke alone is more pleasing to the eye. And that taste...if you have never tasted a fresh egg, well, then, you are missing out! One way to use our over abundance of eggs is in a quiche. One of the most versatile dishes to make, you can substitute any vegetable that's on hand, and it will still taste great!  I happened to have some asparagus that needed to be eaten, plus some eggs, and the result was this quiche!  I made two, and was glad I did, because the first one was eaten really quick!  Back in the day, when I wasn't as health conscience, I made a cream cheese crust. I'm really not sure why I did exactly, except that was what the recipe called for, and I was a recipe follower! It was tasty, but not worth all the fat and calories. Now that I've been making crustless quiches for so long, I sort of forget most still are made with one. Believe me, you won't miss the crust or the calories in this recipe!

Crustless Asparagus Quiche

• 2 cups of asparagus, cut in 1-inch pieces
• 1 small onion, diced
• 1/2 tsp no-salt seasoning
• 1 cup milk or non-dairy milk
• 1/4 cup all-purpose flour or almond flour (if gluten-free)
• 5 large eggs
• 1/3 cup cheddar cheese (non-dairy cheese, if vegan)
• 1/4 cup Parmesan cheese (non-dairy cheese, if vegan)

Directions:

1. Preheat oven to 350º F. Lightly oil quiche or pie pan.
2. In a skillet add 2 TBSP water along with cut asparagus, diced onion and no-salt seasoning.  Sauté  over medium heat, until soft, about 5 minutes.  Drain and place in prepared dish.
3. In a blender, add milk, flour, and eggs. Blend until smooth and consistent in color.
4. Pour egg mixture over vegetables.
5. Combine cheddar and Parmesan cheeses and sprinkle over quiche.
6. Bake for 35-40 minutes or until knife inserted in center comes out clean.

Serves: 4-6

Spicy Thai Tofu

Last summer, I had Thai peppers growing in a bucket on my deck. It's amazing how many of these little guys are produced by one plant! As a way of using them, my family has been experiencing more Thai food. What's even better it how quick a meal can be prepared with minimal heating of the kitchen. I don't know about you, but when these hot August days don't encourage me to cook or bake. Heating up the kitchen means my A/C is going to have to work overtime.

If you are not a fan of tofu, feel free to substitute shrimp or chicken in it's place. Allow more cooking time, obviously. If you don't have fresh Thai peppers growing, you can substitute crushed red pepper.

Spicy Thai Tofu

2 TBSP olive oil 2 large red bell peppers, seeded, thinly sliced 3 TBSP minced, peeled fresh ginger 3 large garlic cloves, finely chopped 14-16 ounces extra firm tofu, drained well, cut into 1-inch cubes 3 green onions, thinly sliced 3 TBSP soy sauce 2 TBSP fresh lime juice 4 Thai chili peppers, chopped 1 (6 ounce) bag baby spinach leaves 1/3 cup chopped fresh basil 1/3 cup lighly dry roasted salted peanuts

Directions:

• Heat oil in wok over high heat

• Add bell peppers, ginger, and garlic; sauté until peppers begin to soften, about 2 minutes

• Add tofu (or other protein) and green onions; cook 2 minutes

• Add next 3 ingredients; toss to blend, about 1 minute

• Add spinach in 3 additions, tossing until beginning to wilt

• Mix in basil

• Season with salt and pepper

• Serve in individual bowls and sprinkle with peanuts

• Serve with rice if desired

Serves: 4     Ready in 30 minutes

Grilled Pizza

Summer is a great time to grill. While most people think of hot dogs and hamburgers, our family enjoys grilling pizza. That's right, pizza! During the time it takes to heat the oven to 450º, your pizza will be done. Ready for the plate, and ready to eat! It's important to use a crust recipe that is sturdy. The first couple of times of trying this out, I used my old stand-by crust. It works great in the oven, but was not sturdy enough for the grill.  Here is one adapted from Allrecipes.com. It worked well with our pizza experience.

Pizza Dough (makes 2 pizzas)

1 TBSP active dry yeast 2 tsp. white sugar 2 cups warm water (110 degrees F) 5 cups all-purpose flour 4 TBSP olive oil 2 tsp. salt

Directions:

1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Meanwhile, prepare pizza sauce (if using) and have toppings ready.
3. Stir in flour, salt, and oil. Beat until smooth using a stand mixer with dough hook attached. Let rest for 5 minutes.
4. Turn out dough onto a lightly floured surface and roll into a round or square.
5. Heat grill to 400 degrees. Clean off grates well.
6. Lightly coat one side of the dough with olive oil and place oil side down onto grill. Lightly coat other side with oil and close lid. Cook for approximately one minute or until crust is bubbles up.
7. Using two metal spatulas, carefully turn over pizza crust.
8. Add sauce and toppings. Close lid. Cook for additional 2 minutes or until cheese melts.
9. Repeat with remaining crust.

Easy Enchilladas

Here is a quick and tasty enchillada dish that's a keeper on a busy work night.  Feel free to substitue cooked ground beef seasoned with taco seasoning in place of the beans.

Easy Enchilladas

2 cans refried beans 1 small onion, chopped 1/2 cup shredded Montrey Jack cheese 8 flour tortillas 2 cups prepared enchillada sauce 1/2 cup shredded cheddar cheese

Directions:

Preheat oven to 350º.  Place 1/4 cup enchillada sauce in 9x11 baking pan and set aside. In a medium bowl combine refried beans, onion, and Montrey Jack cheese.  Divide filling between 8 flour tortillas.  Roll up totillas, place seam side down in baking dish.  Top with remaining enchillada sauce. Cover with aluminum foil and bake for 20 minutes.  Uncover, sprinkle with cheddar cheese and cook an additional 10 minutes.

Falafel with Cucumber Spread

The first time I tried falafel was at a middle eastern restaurant in my area.  It was served on pita bread with lots of veggies.  This particular recipe was borrowed from Allrecipes.  I find it's more flavorful if cooked the day before its use and stored in an airtight container in the refrigerator.

Falafel and Cucumber Spread

For Sauce:

• 1 (6-ounce) container plain yogurt
• 1/2 cup cucumber, finely chopped
• 1 tsp dried dill weed
• salt and pepper to taste

For Falafel:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup onion, chopped
• 1/4 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 dash pepper
• 1/8 tsp cayenne pepper
• 1 tsp lemon juice
• 1 tsp baking powder
• 1 TBSP olive oil
• 1 cup dry bread crumbs oil for frying

Directions:

1. In a small bowl combine yogurt, cucumber, dill, salt and pepper, mix well.  Chill for 30 minutes.
2. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley, and garlic until smooth.  Stir into mashed chickpeas.
3. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil.  Slowly add bread crumbs until mixture is not falling part.
4. Shape into balls and slightly flatten.  Fry in oil until brown on both sides.  Serve with cucumber spread.

Pasta Mediterranean

This recipe is adapted from Cooking Light.  It's basically a one-pot meal.  Using a dutch oven, I cook the pasta first, drain and set it aside.  While the water is boiling and pasta is cooking, I prep the vegetables.  Ready to serve in 30 minutes, this a family favorite that is low in fat and overall calories. The original recipe calls for mozzarella cheese, but I substituted fresh Parmesan cheese to keep things lighter.

Pasta Mediterranean

• 1 pound pasta of your choice (I have used penne, rigatoni, spirals)

• olive oil

• 5 1/2 cups diced, peeled eggplant

• 6 gloves garlic, minced

• 2 cups diced onions

• 2 medium or 1 large zucchini, halved and sliced

• 1/4 cup fresh basil

• 1 tsp dried Italian seasoning

• 1/2 tsp salt

• 1 can (28-ounce) can organic crushed tomatoes, undrained

• 1/2 cup Parmesan cheese

Directions:

1. Cook pasta according to the directions in large dutch oven.

2. While pasta cooks, prep vegetables for use.

3. Drain pasta and set aside.

4. In same pot, add 2 TBSP olive oil.

5. Add eggplant to pan and sauté 3 minutes over medium/high heat.

6. Add garlic and onion, zucchini, cook additional 3 minutes, stirring occasionally.

7. Add basil and next three ingredients.

8. Cover and simmer for 10 minutes.

9. Add pasta and 1/4 cup of Parmesan cheese

10. Transfer to serving dish.

11. Add additional 1/4 cup Parmesan cheese.

Yields: 10 servings

Salmon Cakes

Rich in omega-3, canned salmon is a good choice for a quick dinner.  In this recipe, diced scallions and red bell pepper provide flavor and color.  Serve with Scalloped Potatos and Carrots and Smokey Three Bean Bake.

Salmon Cakes

• 1 (14.75 ounce) can wild caught pink salmon, drained
• 2/3 cup breadcrumbs
• 2 tsp no-salt added seasoning
• 1/3 cup finely chopped red bell pepper
• 4 scallions finely chopped
• 1/4 cup finely chopped parsley
• 2 TBSP mayonnaise
• 1 TBSP prepared mustard
• dash of salt and pepper
• 1 egg
• oil for frying

Directions:

1. In a large bowl, break up salmon into small pieces, discarding any pieces of skin and bone.
2. Gently fold in 2/3 cup breadcrumbs, seasoning, pepper, onions, parsley, salt and pepper, mayonnaise, mustard, and egg until combined.
3. Shape into 6-8 patties.
4. Add 2 TBSP oil to skillet and fry on medium heat for approximately 3-4 minutes on each side.  
5. Transfer to a plate lined with paper towels.

Vegetable Korma

On a cold, winter night, vegetable korma warms the tummy.  This recipe is easy on the budget and calories.  Total time to prep and cook is less than an hour.  Usually on a work night, I try to prepare food under 30 minutes.  If there is extra time in the schedule, consider making this dish.

Vegetable Korma

• 1 1/2 TBSP butter

• 1 cup chopped onion

• 1 TBSP minced peeled ginger

• 3 garlic cloves, minced

• 1 TBSP tomato paste

• 1 1/2 tsp ground cumin

• 1/2 tsp ground red pepper

• 1/4 tsp ground tumeric

• 1/8 tsp ground cinnamon

• 1 cup frozen edamame

• 1 (12-ounce) baking potato, peeled and diced

• 1 cup vegetable broth

• 1 tsp all-purpose flour

• 3 cups cauliflower florets

• 2 cups hot cooked long-grain brown rice

Directions:

1. Melt butter in a saucepan over medium-high heat. Add onion, and saute for 2 minutes. Add 1 tablespoon ginger and garlic; saute for 30 seconds, stirring constantly.

2. Stir in tomato paste and next 4 ingredients (through cinnamon); saute for 1 minute, stirring frequently.

3. Stir in edamame and potato.

4. Combine broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat and simmer for 8 minutes, stirring occasionally.

5. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over hot rice.

6. Yield: 4 servings (1 1/4 cups vegetable mixture and 1/2 cup rice)

adapted from Cooking Light