Goat Cheese Zucchini Rolls

Ingredients:

2 oz goat cheese w/herbs (chevre w/ herbs)

1/2 tsp lemon juice

1 tbsp chopped Italian parsley

2 medium zucchini, thinly sliced, lengthwise

10-20 small basil leaves

10-20 baby spinach leaves

1 tsp oil

salt & pepper

Directions:

In a small bowl, mix cheese, lemon juice and Italian parsley. Set aside. Slice zucchini lengthwise. Brush both sides with olive oil and sprinkle with salt and pepper. Grill for 2 minutes on each side. Place teaspoon size amount of cheese at the top of the zucchini, place 1-2 leaves of basil and 1/2 leaves of spinach on the cheese and roll.

video found here

Empty the Fridge Pasta Salad (vegan)

I've been working crazy hours at work so I haven't been able to cook as much as I like. The produce I purchased 4th of July weekend really needed to be used, so, inspired by my friend Becki's pasta salad, I made this:

(sorry for the ghetto picture, this is 2nd day pasta salad I had for lunch at work today)

Really, you could use any vegetables you have on hand - the most important veggies are the onions and garlic since they give the most flavor.

Ingredients:

1/2 package of twirly brown rice pasta

1 tbsp olive oil

1 clove chopped garlic

1 pkg asparagus

1/2 package crimini mushrooms

1 small onion diced

3 zucchinis

1 cube vegetable bullion

Dressing:

1/4 tsp seasoning (lemon pepper, Spike, or TJ's Everyday Seasoning)

1/2 tsp rice vinegar (or more to taste)

1 tsp olive oil (or more to taste)

Boil rice pasta for 7 minutes, drain and set aside in a medium bowl. Add olive oil, garlic, and asparagus to frying pan, saute for 3 minutes on medium heat. Add remaining vegetables and bullion to pan and saute until onions are translucent and vegetables are tender (about 3 minutes). Stir vegetables and seasoning into pasta. Add 1/4 tsp rice vinegar and 1/2 tsp olive oil to bowl and stir. Taste pasta and add remaining olive oil and vinegar (or more) if needed.

Pad Thai

Ingredients:

pad Thai rice noodles (about 4 cups cooked)

1 cup tofu (or meat of your choice)

1 zucchini, sliced

1 cup Thai peanut sauce (or more to taste)

3 green onions, chopped (optional)

handful of cilantro (optional)

Cook noodles according to "fried noodles" package directions. Put noodles, tofu, zucchini, and peanut sauce in wok or large frying pan and saute for 5 minutes, stirring occasionally until tofu and zucchini are slightly brown and noodles are tender. Top with green onions and cilantro.

Serves 4

Thai Peanut Sauce with Honey

(please pardon the poor quality photo, I liked this so much I started putting everything in containers for lunch

before I remembered to take a photo.) Original recipe can be found here

Ingredients

1/4 cup honey or agave nectar

1/4 cup smooth peanut butter

1 tablespoon crunchy peanut butter (optional)

3 tablespoons soy sauce, Bragg's, or coconut aminos

2 tablespoons rice vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon sesame oil

2 teaspoons minced fresh garlic

1 tablespoon minced fresh ginger root

1 teaspoon crushed red pepper flakes

Directions

Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl. Serve with pad Thai noodles, spring rolls, or rice.

Thai Green Curry with Potatoes and Zucchini

Ingredients:

1 medium zucchini

1 medium potato

1 can unsweetened coconut milk

2 to 3 TBSP green curry paste

2 large chicken breasts, cubed (can be replaced with 2 cups tofu or 2 additional potatoes)

1 1/2 cups chicken broth or water

2 TBSP low sodium soy sauce (or 1 TBSP regular soy sauce)

1 TBSP coconut sugar or brown sugar

a handful of fresh Asian or Italian basil leaves (optional)

Directions:

Slice zucchini in half lengthwise and cut into 1 inch pieces and set aside. Cut potato into 1 inch pieces. In medium saucepan, bring 1/2 can of coconut milk to boil over medium high heat. Cook 2 to 3 minutes, stirring occasionally. Add the curry paste and cook 2 to 3 minutes until it is dissolved in the coconut milk. Add the chicken and potatoes and cook 2 minutes more, tossing to coat it with the sauce.

Add the remaining coconut milk, the chicken broth, zucchini, soy sauce, and palm sugar. Reduce heat to medium, stirring occasionally, for 8 to 10 minutes until chicken is cooked, and potatoes and zucchini are tender, but firm. Remove from heat and stir in fresh basil leaves.

Serve over brown rice.

Serves 4 to 6.

Coconut Milk - Milk Chocolate Pudding

As you can tell by my posts of late, I have been obsessed with making a pudding that doesn't make me miss the sugar or the dairy. I think this recipe is the winner. It's really easy and it tastes like milk chocolate pudding. I can't wait to go home for a visit and make it for my sister!

(adapted from Couldn't Be Parve)

Ingredients:
1/4 cup cornstarch
3/4 cup coconut sugar
1 cup water
2 cups Thai coconut milk
2 ounces* good quality unsweetened chocolate, coarsely chopped
1 teaspoon pure vanilla extract

Directions:

Combine the cornstarch and sugar in a medium bowl. Whisk in the water, continuing to whisk until smooth. Set aside. Place the coconut milk in a small saucepan over medium heat and bring to a simmer. Stir in the cornstarch mixture. Cook, stirring constantly, until the mixture comes back to a simmer and thickens. Reduce the heat to low and stir in the chocolate. Stir until the chocolate is melted and remove from the heat. Stir in the vanilla.

Strain pudding through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes. Cover pudding with plastic wrap. If you do not want pudding skin make sure the plastic is completely touching the surface of the pudding. To make pudding skin, simply pull plastic wrap over the top of the serving dish before refrigerating. Refrigerate for at least 30 minutes and up to 3 days. (I skipped this entire paragraph and ate the pudding warm - it was delicious!)

*If you want dark chocolate pudding, use 4 oz of chocolate

Makes 7, 1/2 cup portions

Chocolate Pudding (Sugar Free, Dairy Free, Gluten Free, Egg Free, Soy Free)

Ingredients:

2 3/4 cups rice milk (reserve 1/4 cup rice milk for later)

1/2 cup unsweetened baking chocolate chips (I think it's about 3 oz unsweetened chocolate)

2 Tablespoons unsweetened cocoa powder

1/4 cup + 2 Tablespoons cornstarch

3/4 cup agave nectar

1/4 teaspoon salt

1 teaspoon gluten-free vanilla extract

Fresh raspberries, optional

Directions:

1. Combine 2 1/2 cups rice milk, chocolate, agave and cocoa powder in a saucepan over medium heat. Whisk well, heating until the chocolate chips are completely melted and combined with the rice milk. Keep just below a boil, to "scald" rice milk. Remove from heat.

2. In a bowl, combine cornstarch and salt. Whisk well.

3. Add remaining 1/4 cup rice milk to cornstarch mixture, stirring until smooth.

4. Add to rice milk/chocolate mixture, stirring with a whisk. Continue whisking until pudding thickens to the consistency that it coats the back of a metal spoon.

5. Remove from heat. Stir in vanilla extract.

6. Divide evenly among 4 ramekins or custard cups. Chill. Serve as is or topped with fresh raspberries.

Serves 4 - generously.

Easy Chocolate Frosting Recipe

I made yellow cupcakes from scratch yesterday using the Smitten Kitchen recipe. They tasted like yellow cake, but had the consistency of cornbread, so I wasn't the biggest fan. However, the frosting I made to go with it turned out great!

Ingredients:

2 cubes unsalted butter (softened to room temperature)

3 and a half cups powdered sugar (16 oz)

2 oz unsweetened chocolate

1/4 tsp salt

1 tsp vanilla

1 Tbsp almond milk

Beat butter in mixer for 2-3 minutes. Add powdered sugar, salt, vanilla, and almond milk. Blend until smooth. Heat chocolate in microwave in 15 second increments, stirring between, until fully melted. Add chocolate to frosting and blend until smooth.

I use this recipe without the chocolate as my standard butter-cream frosting recipe.

Dark Chocolate Fudge Pie

Crust:

choose your favorite gluten free crust. I used the following, but it didn't turn out that great:

1 1/2 cups hazelnut meal*

3 tbsp canola oil

2 tbsp coconut palm sugar

Filling:

3 ripe avocados

12 oz unsweetened chocolate

1 cup coconut palm sugar

1/3 cup agave nectar

1 tsp lemon juice

1 tsp vanilla

1/2 cup almond milk*

Crust:

Mix hazelnut meal with oil and press into pie plate. Bake at 375 for 8 min.

Filling:

Blend avocados, lemon juice, vanilla, and milk in food processor or powerful blender. Melt chocolate in a double boiler or on very low heat and slowly stir coconut sugar into chocolate. Add agave to chocolate and stir. Once everything is incorporated, put chocolate in food processor/blender and blend until smooth. Place mixture in pie plate and refrigerate for at least 3 hours.

This is a very rich dessert, so I would recommend serving it with fresh strawberries or raspberries.

Serves 8-12

*Easily substitutable with similar ingredients

Notes:

I plan on tweaking this to try and make it more like milk chocolate, because I'm not a huge fan of dark chocolate.

I never was able to get the coconut sugar to dissolve, my chocolate ended up being a lump of chocolate in the double boiler, but when I blended it with the avocado, everything became smooth.

This was super thick, so near the end of mixing, I ended up taking everything out of the blender and mixing it by hand.

Chocolate Cinnamon Meringue Pie

I started with this recipe and added my own little flair to it:

Crust:

One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)

Filling:

2/3 cup sugar

3 tablespoons unsweetened cocoa powder

2 tablespoons all-purpose flour

1 tablespoon cornstarch

1 can (12 ounces) evaporated whole milk

3 eggs yolks

3 tablespoons unsalted butter, cut into small pieces

1 teaspoon pure vanilla extract

Meringue

1/3 cup sugar

1 teaspoon cornstarch

3 egg whites

1 tsp cinnamon

Directions:

Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes (or follow directions on store-bought package). Cool completely; set aside.

Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.

Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.

Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.

Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, 1 teaspoon cinnamon, and 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

If you are preparing for the next day, let the pie cool to room temperature and then refrigerate.

Serves 8

Lettuce Wraps

Ingredients

1 tablespoon canola oil

1 tablespoon dark sesame oil

1 tablespoon rice vinegar

1 tablespoon low-sodium soy sauce

1 1/2 teaspoons chili garlic sauce (such as Sriracha)

1 teaspoon grated peeled fresh ginger (or 1/4 tsp dry ground ginger)

1/2 teaspoon grated orange rind

2 garlic cloves, minced

Dash of sea salt

1 bunch green onions chopped

1 can water chestnuts, drained & diced

4 (6-ounce) skinless, boneless chicken breast halves cut into chunks (or 1 pkg tofu)

Cooking spray

8 Boston lettuce leaves (butter lettuce)

Toppings:

1 cup fresh mint leaves (optional)

1/2 cup bean sprouts (optional)

1 lime, cut into 8 wedges (optional)

Chopped cashews or peanuts (optional)

Preparation

Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. I was so hungry when I made this that I just tossed the chicken in the marinade and cooked it immediately. Remove chicken from bag, and discard marinade (if any is leftover).

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done. Add water chestnuts to pan. Stir until warm. Divide chicken evenly among lettuce leaves; top each lettuce leaf with green onions, sprouts, cashews or peanuts, and about 1 teaspoon reserved oil mixture as desired. Serve with lime wedges.

Arroz Verde (Peruvian Cilantro Rice)

INGREDIENTS

• 2 poblano peppers, stems, seeds, and membranes removed, coarsely chopped (sometimes sold under the name pasilla peppers)
• 1 serrano pepper, stems, seeds, and membranes removed, coarsely chopped
• 2 scallions, coarsely chopped
• 1 cup coarsely chopped Italian parsley leaves (about 1/2 bunch)
• 1/2 cup coarsely chopped cilantro
• 1 teaspoon kosher salt
• 1/4 cup water
• 2 tablespoons vegetable or canola oil
• 2 tablespoons Earth Balance (butter substitute)
• 1 1/2 cups long-grain brown rice (not converted or instant)
• 3 cups vegetable broth
• 1 medium lime, halved

INSTRUCTIONS

• Place peppers, scallions, parsley, cilantro, and salt in a blender. Add water and process until smooth.
• Heat oil and butter over medium-high heat in a 4-quart saucepan with a tight fitting lid. When the butter starts to foam, add rice, stirring well to coat each grain. Cook, stirring occasionally, until rice is fragrant and slightly golden, about 3 minutes.
• Add blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in vegetable broth.
• Return mixture to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender, about 14 minutes.
• Remove from heat and let rice sit, covered, for 5 minutes. Uncover and squeeze lime juice over rice. Stir well.

I'm not sure where I came across this recipe. Originally it had chicken broth, butter, and white rice...Since I didn't have any of those items in my kitchen when I made it I had to make a few substitutions. If you make it with white rice, only use 2 cups of broth, not 3.

Gluten Free, Dairy Free, Vegan, Vegetarian, Egg Free

Vegetarian/Vegan Cassoulet (french stew)

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I however used the Vegetarian version of this (it's SO much cheaper!)

I made this last night. It was easy and it tasted good. I would definitely make it again. - my alterations are in bold.

Vegetarian/Vegan Cassoulet

Vegetarian Cassoulet by Gourmet Magazine, March 2008

Ingredients:

3 medium leeks (white and pale green parts only)

4 medium carrots, halved lengthwise and cut into 1-inch-wide (25 mm) pieces

3 celery ribs, cut into 1-inch-wide (25 mm) pieces

4 garlic cloves, chopped

1/4 cup (60 ml) olive oil

4 thyme sprigs

2 parsley sprigs

1 Turkish or 1/2 California bay leaf

1/8 teaspoon (2/3 ml) (1 gm) ground cloves

3 (19-oz/540 gm) cans cannellini or Great Northern beans, rinsed and drained

1 qt (4 cups/960 ml) water (next time I would use vegetable broth)

Optional: (I would definitely leave this out and eat the soup with French bread)

4 cups (960 ml) (300 gm) coarse fresh bread crumbs from a baguette

1/3 cup (80 ml) olive oil

1 tablespoon (15 ml) (12 gm) chopped garlic

1/4 cup (60 ml) (80 gm) chopped parsley

Directions:

1. Halve leeks lengthwise and cut crosswise into 1/2-inch (13 mm) pieces, then wash well (I submerged the cut pieces in the salad spinner bowl because there were clumps of dirt in the leeks) and pat dry.

2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon (2½ mm) each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

3. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth.

4. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs (or serve with French Bread).

Optional:

5. Preheat oven to moderate 350°F/180°C/gas mark 4 with rack in middle.

6. Toss bread crumbs with oil, garlic, and 1/4 teaspoon (1¼ ml) each of salt and pepper in a bowl until well coated.

7. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

8. Cool crumbs in pan, then return to bowl and stir in parsley.

Healthy Breakfast Smoothie (2)

For a creamier version of the Healthy Breakfast Smoothie try this one:

Ingredients:

2/3 cup Almond Milk

5 medium Strawberries

1/2 medium Bananas

1/2 Zucchini

1 tbsp Ground Flax Seed

5 pieces Frozen Mango Chunks

1 cup (large handful) Baby Spinach

1/4 tsp Cinnamon

Directions:

Cut banana and zucchini into chunks and place everything in a blender and blend until smooth. Enjoy!

Nutrition Facts

Serving Size: 1 shake

Calories 229

Calories from Fat 59.0

Total Fat 6.56g

Sodium 136.78mg

Total Carbohydrate 40.51g

Dietary Fiber 10.49g

Sugars 24.35g

Protein 6.27g