Archive for the ‘Vegetarian’ Category

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Basil thai sauce with fried eggplant


2010
08.11

Posted in Thai, Vegetarian | No Comments »

Not the best presentation. But then I AM a hungry bastard

Ingredients

1 large European eggplant, cause I have no Chinese
1 medium onion, chopped into large pieces
3 jalapeños seeded, diced
3 healthy cloves of chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
4tbsp canola oil

Sauce:
2-3 tbsp fish sauce
1 tbsp light soy sauce
1-2 tbsp brown sugar
3/4 cup warm water

2 tsp corn starch mixed with 4 tbsp cold water

Directions

Mix fish sauce, soy, water and brown sugar; set aside.

Heat wok on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok.

Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.

Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine.

Add sauce to the wok, stirring for 1 minute. Toss in basil.

Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

This recipe from: http://www.epicurious.com/recipes/member/views/THAI-FRIED-EGGPLANT-WITH-BASIL-1202498
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Three Cheese Macaroni with Wild Mushroom


2007
10.03

Posted in Casseroles, Pasta, Vegetarian | 1 Comment »

This recipe was inspired by the folks at whatwereeating.com. I had to make some changes, however, because I couldn’t find all of the ingredients in the original recipe. So, here is my version which turned out absolutely wonderful and is easy to make! Beats the living crap out of the blue box! The kids had seconds and thirds! This went well with some freshly steamed green beans tonight.

Ingredients:

  • 1 1/2 c. sliced crimini mushrooms
  • 1 1/2 c. sliced shitake mushrooms
  • 2 tbsp. oil or bacon fat
  • 1 1/2 tbsp. sherry cooking wine (found in the vinegar section)
  • 4 tbsp. butter
  • 4 tbsp. flour
  • 2 2/3 c. whole milk
  • 1 c. heavy cream
  • 4 oz. herb goat cheese, crumbled
  • 4 oz. sharp cheddar, shredded
  • 4 oz. parmigiano reggiano, separated in two 2 oz. piles
  • 1 tbsp. fresh thyme leaves
  • 2 tsp. fresh rosemary, minced
  • 1 tsp. fresh sage, minced
  • 2-3 tbsp white truffle oil, depending on how strong you like it
  • 1 tsp. crushed red pepper flakes
  • 1/2 c. crushed croûtons (cheese and garlic flavor) or Panko (Japanese bread crumbs)
  • 10 oz. elbow pasta
  • Kosher salt and fresh cracked black pepper

Directions:

  1. Place a large pot of water over high heat and cover.
  2. Place a large skillet with 2 tbsp. oil over medium heat. Once the oil is hot, add the mushrooms to the pan and sauté for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of kosher salt and black pepper then add 1 1/2 tbsp. sherry cooking wine. Allow all of the wine to cook out, then remove the mushrooms and set aside.
  3. Begin the cheese sauce: Add butter to a medium-sized sauce pan over medium heat. Once the butter has melted and is hot, whisk in flour. Cook the flour, whisking, for about 30 seconds, just long enough to get rid of the raw flour taste, but not long enough for the flour to start caramelizing.
  4. Add the thyme, rosemary, sage, and red pepper flakes. Continue stirring and allow the herbs to cook for another 30 seconds or so. Slowly pour in the milk and the heavy cream while continuously whisking so everything mixes smoothly and there are no lumps. Allow to come to a simmer, stirring occasionally.
  5. While waiting for the sauce to come to a simmer start the pasta. Liberally salt the pot of boiling water, almost to the point it tastes like sea water. This may take a few handfuls of salt. Add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.
  6. Once your sauce has reached a simmer, stir in the goat cheese, cheddar, 2 oz. of Parmigiano and truffle oil. Stir until all cheese has melted. Remove from heat and taste the sauce for seasoning levels. Season with salt and pepper, if necessary.
  7. Preheat oven to ‘Broil’. In a small bowl, mix together crushed croûtons (or Panko) and 2 tbsp. Parmigiano reggiano.
  8. Strain pasta immediately when finished cooking. In a mixing bowl, toss the pasta, cheese sauce, and mushrooms together. Pour the macaroni and cheese into a glass baking pan and spread the croûton mixture evenly across the top.
  9. Broil the macaroni and cheese in the upper part of the oven for about 5-10 minutes or until the topping is golden and the cheese sauce is bubbly. Serve hot and enjoy!
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Roasted Brussels Sprouts


2007
02.09

Posted in Side Dishes, Vegetarian | No Comments »

If you’ve had Brussels Sprouts in the past and didn’t like em, give them one more try using this recipe!   VERY simple to make and they go well with almost any dish!  You see mine pictured here with Chicken Roulade.

Ingredients:

  • 1 1/2 lbs Brussels Sprouts, ends trimmed and yellow leaves removed
  • 3 tbsp. olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

Directions:

  1. Preheat oven to 400°.
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat.  Pour onto a baking sheet and place on the center of oven rack.
  3. Roast in the preheated oven for 30-45 minutes, shaking pan every 5-7 minutes for even browning.  Reduce heat when necessary to prevent burning. Sprouts should be darkest brown, almost black, when done.  You can adjust seasoning with kosher salt, if necessary.
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Caramel Drizzled Banana Cream Pie


2006
12.31

Posted in Desserts, Pies, Vegetarian | 1 Comment »

IMG 0440edited

Ingredients:

  • 1 (9″) prepared graham cracker pie crust
  • 2 large bananas, sliced
  • 2 c. cold milk
  • 2 (3.2 oz) packages of instant vanilla pudding mix
  • 1/2 tsp. cinnamon, ground
  • 1 (16 oz) container frozen whipped topping, thawed
  • 1/4 c. caramel ice cream topping

Directions:

Place half of the banana slices in the bm of thcrst.

  1. In a large bowl, combine milk, vanilla pudding mixes and cinnamon. beat with a wire whisk or electric beater for 1 minute.
  2. Gently stir in half of whipped topping to pudding, then spoon mixture into pie crust.
  3. Place remaining banana slices over the top of the pie.
  4. Cover and refrigerate for 4 hours until pie is set up. When pie is ready, top with additional whipped topping.
  5. Drizzle caramel over the top and serve!
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The BEST Pad Thai!


2006
12.12

Posted in Ethnic, Thai, Vegetarian | 1 Comment »

Most Pad Thai recipes are pretty much the same but I have experimented quite a bit and this so far is the best damn Pad Thai I can come up with. I use Tamarind nectar in this recipe instead of tamarind since we have been unsuccessful finding it locally.

Ingredients:

  • 1/2 c. white sugar and 1 1/2 tbsp. white sugar
  • 1/2 c. distilled white vinegar
  • 1/4 c. fish sauce
  • 1 (12 oz) Package of dried rice noodles
  • 1/2 c. peanut oil
  • 1 1/2 tsp. garlic, minced
  • 4 eggs
  • 1 (12 oz) package firm tofu, cut in 1/2″ strips
  • 2 tbsp. lime juice
  • 1 lime, cut into wedges
  • 4 tbsp. Tamarind nectar (found in the Hispanic foods section)
  • 1 1/2 c. unsalted, dry roasted peanuts, chopped
  • 1/2 c. fresh chives, chopped
  • 1 tsp. chili powder (*to taste)
  • Low sodium Soy sauce (about 2 tbsp), for sauteing the tofu and noodles.
  • bean sprouts (for garnish)

Directions:

  1. Start by putting your rice noodles in a pan of cool water. Let them soak for approximately 6-8 minutes (or until soft) * [totally depends on the type of noodles you get. Read the package. Some will tell you to boil and soaking for a few minutes doesn't do squat.]
  2. While the noodles are soaking, start by preparing your Pad Thai sauce and doing your prep work:
    1. In a medium saucepan over medium heat, blend 1/2 c. white sugar, vinegar, fish sauce, lime juice and tamarind nectar. Once the sugar is dissolved, set aside.
    2. Prepare your tofu by chopping into 1/2″ strips or cubes, set aside. Dice your garlic, set aside. Chop your peanuts, set aside.
  3. Once your prep work is finished, heat your peanut oil in a Wok. You want it fairly hot. Once hot, add the tofu and cook for approximately 5 minutes. Now add eggs and chopped garlic. Scramble the eggs. Add noodles and coat noodles and tofu with 2 tbsp. soy sauce. Stir until cooked.
  4. Stir in Pad Thai sauce mixture from step 1. Add 1 1/2 tbsp. sugar. Stir in peanuts. Remove from heat and add chives and chili powder. Mix well.
  5. Serve with a lime wedge and bean sprouts on the side.
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Avocado Eggrolls


2006
11.18

Posted in Appetizers, Side Dishes, Vegetarian | No Comments »

After having avocado egg rolls at the Cheesecake factory I had been searching for a good recipe to duplicate this outstanding dish. This one comes pretty damn close. These are super rich and super good. It’s not so much about the egg rolls mind you but the sauce. Pictured here with stir fried beef and rice noodles.

Ingredients:

Honey Cashew Dipping Sauce

Egg Rolls:

  • 1 large avocado, peeled, pitted, & diced
  • 2 tablespoons sun-dried tomatoes packed in oil, chopped
  • 1 tablespoon minced red onions
  • 1 teaspoon fresh cilantro, chopped
  • 1 pinch salt
  • 3 egg roll wraps
  • 1 egg, beaten

Directions:

  1. Prepare dipping sauce and refrigerate
  2. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
  3. Distribute filling evenly onto center of each egg roll wrapper.
  4. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
  5. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
  6. Repeat with remaining wrappers.
  7. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
  8. Drain on brown paper bags.
  9. Slice egg rolls diagonally across middle and serve with prepared dipping sauce.