Tag Archives: herbs

Eggs with Turmeric Mushrooms

DSC_00018 oz baby portobello mushrooms; cut to 1/4 inch slices
1/2 onion; minced
1 stalk celery; chopped
1/4 cup tomato sauce
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon oregano
pinch thyme
2 Tablespoons extra virgin olive oil
4 eggs
4 slices provolone cheese

Served over greens (pictured) or on toast.

Preheat a large heavy bottomed skillet that has a lid over medium heat. Add the sliced mushrooms, cover with lid and allow to “sweat” (the mushrooms will leak out moisture). Check the progress of the mushrooms every 5 minutes. When they are swimming in their own moisture add the onion and celery, cover and cook for 5 minutes. Remove the lid, add the tomato sauce, salt, pepper, turmeric, oregano and thyme, stir and allow to simmer without the lid until half the moisture has evaporated. – if you are having this dish over toast put the bread into the toaster at this time- Drizzle with olive oil, crack four eggs on top of the vegetables, cover with lid and cook to desired doneness about 3 minutes (I like the whites cooked but the yolk still runny. If you do not want runny yolk you can also “pop” the yolk with the edge of a cracked eggshell).

Put a slice of cheese over salad greens or on top of a piece of toast and scoop out an egg with the mushroom and place directly over the cheese.

Enjoy!

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Rosemary and Garlic Roasted Potatoes

DSC_000212 medium potatoes/6 large; scrubbed and cut into bite size pieces
1 clove garlic; crushed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
pinch dried thyme
1 teaspoon dried oregano
1/4 teaspoon dried rosemary rubbed to break up and release aroma*
3 Tablespoons extra virgin olive oil

Preheat oven to 400. Line a large baking sheet with parchment paper (this isn’t necessary but it prevents sticking making serving and clean up easy). Scrub potatoes, rinse and set aside. Combine remaining ingredients in a small bowl, mix and set aside. *I rub the rosemary between my fingertips; it breaks it up into smaller pieces and sets the flavors free. Cut potatoes into bite sized pieces and place in a large bowl. Pour the herbed oil over the potatoes, toss to coat the potato pieces and pour onto the parchment paper lined baking sheet in a single layer. Bake for 30 minutes until tender inside slightly crisp outside and some edges turning golden. Test with a fork.

Ratatouille with Fried Tempeh Over Quinoa

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Ratatouille can be served as a side dish (traditional) or over pasta as a meal. I served it over quinoa (gluten free) with fried tempeh making it into a hearty meal. Mozzarella is a nice option for vegetarians but not necessary for a satisfying meal.

4 Tablespoons extra virgin olive oil
1 onion; diced
1 1/2 teaspoons sea salt
1 Italian pepper; diced
3 plum tomatoes; diced
2 heirloom tomatoes; diced
1 eggplant; cut into 1/2 inch cubes
1 zucchini; cut into 1/2 inch cubes
5 cloves garlic; crushed
1/2-1 teaspoon fresh ground black pepper
large handful fresh basil; chopped (or 2 Tablespoons dry)

Heat a large wide bottom cook pot over medium heat. Add olive oil, onion and salt, stir and cover. Stir occasionally until onions are tender and transparent, about 3 minutes. Add pepper, stir, cover and sauté another minute. Add remaining ingredients except basil and simmer with lid on stirring occasionally so the eggplant and zucchini begin to soften and break up. *this is a good time to start the fried tempeh* Simmer for 10 minutes or until the eggplant and zucchini are tender. Add the basil, stir and continue to simmer an additional 5 minutes.

*To prepare the friend tempeh (be sure to read the ingredients for gluten free, I get the soy and brown rice but there are tempeh varieties that have gluten in them so beware) preheat a large heavy bottom skillet over medium high heat. Meanwhile, cut tempeh into bite sized cubes. Pour a generous amount of extra virgin olive oil in the preheated pan, place the cubes in the hot oil and turn as the edges begin to brown and continue turning until all sides are crisp and golden. You may need to add more oil during the process as the tempeh absorbs the oil. Place pieces that are done in a shallow dish or on a plate to reserve for serving with the meal.*

 

Brunch Menu for Four

victoria gloria photography

victoria gloria photography

Vegan Ranch Dip with Veggies
Potato Salad with Garlic Scapes
Deviled Eggs with Kalamata Olives
Gluten Free Maple Walnut Breakfast Muffins
(Fresh Fruit -watermelon and cherries)

Vegan Ranch Dip with Veggies
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picked fresh from our garden

picked fresh from our garden

3/4 cup dry small white beans; cooked
(or 2 cups canned small white beans; drained and rinsed)
2 cloves garlic; crushed
3 Tablespoons extra virgin olive oil
1 Tablespoon apple cider vinegar
3 Tablespoons water
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh basil (I used purple); finely minced (or 2 teaspoons dried)
2 Tablespoons fresh parsley; finely minced (or 2 teaspoons dried)
1 Tablespoon fresh oregano; finely minced (or 1 teaspoon dried)
1 Tablespoon fresh dill; finely minced (or 1 teaspoon dried)
1/2 teaspoon fresh thyme; finely minced (or 1/8 teaspoon dried)

If using dry beans- soak in water overnight, drain, place in medium sized pot, cover with water 2 inches above the bean line, cover, bring to a boil, reduce heat to simmer and cook till soft (about 1 1/2 hours), rinse and drain.
If using canned beans- drain, rinse and drain.
Blend the beans, garlic, olive oil, vinegar, water, sea salt and pepper with a handheld blender/blender/food processor till smooth and creamy. Add more water, 1 tablespoon at a time, if needed for consistency. Place the bean mixture into a bowl. Add the herbs, stir well and refrigerate a few hours or overnight.

Potato Salad with Garlic Scapes
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7 medium sized potatoes (I used yukon gold); peeled
4 garlic scapes; thinly sliced, tough/fibrous sections removed
3 Tablespoons mayonnaise
1 teaspoon prepared mustard (I used Dijon style)
1/2 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
2 teaspoons dried dill weed

Place potatoes in a medium sized pot, cover with water, bring to a boil, reduce heat to simmer for 15-20 minutes till tender. Check for doneness with a toothpick inserted; if it goes in easily they are done. Drain, pour cold water over potatoes to cool for 10 minutes, drain and repeat a few times then drain and place potatoes in the refrigerator to cool (at least an hour). Cut potatoes into bite-sized cubes and place in a medium sized bowl. Add the garlic scapes. Mix the remaining ingredients together in a small bowl, pour over the potatoes and scapes, mix well and refrigerate until ready to serve.

Deviled Eggs with Kalamata Olives
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6 large eggs
2 Tablespoons mayonnaise
1 Tablespoon salsa
6 Kalamata olives; pits removed and minced
cayenne pepper to taste

Hard boil the eggs and peel- place eggs in a small-medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 10 minutes. Drain water, pour cold water over eggs to cool for 10 minutes, drain and repeat a few times then drain and peel eggs (gently tap eggs to crack shells and pick away then rinse any residual shell pieces).
Cut eggs in half, remove egg yolk with a teaspoon and place in a small bowl. Add remaining ingredients and mash together with a fork till well combined to make the filling.
Fill eggs. I use a teaspoon to scoop and butter knife to push the filling into the egg yolk hollow. Place on a plate, cover and refrigerate.

Gluten Free Maple Walnut Breakfast Muffins
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2 cups oat flour (I grind gluten free rolled oats in a coffee mill designated to grinding gluten free grains)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
pinch nutmeg
1 egg
2 Tablespoons canola oil
1/4 cup maple syrup
3/4 cup almond milk
1 cup walnuts; crushed
1 cup raisins (optional)

Preheat oven to 350. Line a muffin tin with paper baking cups. Mix first 6 (dry) ingredients by hand in a medium sized bowl. Add next 4 (wet) ingredients and mix just until combined. Add nuts and raisins and mix until just combined. Scoop into paper lined muffin tins to 3/4 full. Bake 20 -25 minutes until a toothpick inserted comes out clean. Remove from oven, cool until able to remove from pans and they are ready to serve. Tori recommended serving with jam- good idea!

Dairy Free Scallop Chowder with Herbs

DSC_00014 Tablespoons extra virgin olive oil (if you are not dairy free do 1/2 butter and 1/2 extra virgin olive oil)
1 onion; diced
1 stalk celery; diced
1 carrot; diced
1 teaspoon sea salt
2 potatoes (I used yukon gold); pealed and cut into 1/4″-1/2″ cubes
1 1/2 cups water
1/4 teaspoon fresh ground black pepper
1 teaspoon dried tarragon
3/4 teaspoon dried dill weed
1/4 teaspoon dried thyme
1 lb bay scallops (frozen is fine)

Heat a wide bottom 3-4 quart pan over medium heat. Add olive oil, onion and salt; cover and allow to simmer 3 minutes. Add celery and carrots, stir, cover and continue to simmer 5 more minutes. Add potatoes, spices and water, cover, bring to a boil, reduce heat to simmer and cook for 20 minutes. Add scallops, bring to a boil, reduce heat to simmer 5 minutes, turn off heat and leave covered until ready to serve.

Quick Bean Salad with Fresh Garlic Scapes and Herbs

DSC_00081 12-15 oz can black beans; drained and rinsed
1 12-15 oz can white beans; drained and rinsed
*see note below for using dry beans
2 1/2 cups mixed frozen vegetables (I used a corn, green bean, pea and carrot combo); defrosted or **see note below if cooking dry beans
6-8 garlic scapes; rinsed and thinly sliced (I used only the stem because the flower and the “tip” was tough and fibrous)
1 cup fresh Italian/flat parsley (optional, I had some on hand that I needed to use)
2 Tablespoons fresh oregano; leaves removed from stem and minced or 1Tablespoon dried
1 teaspoon fresh thyme; leaves removed from stem or 1/2 teaspoon dried
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil

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Optional cooked pasta, rice, quinoa to make a meal

Optional, toss in some shredded parmesan/romano cheese

*soak 1 cup white beans for 6-8 hours, drain, rinse, add 4 cups water, bring to boil, reduce heat and simmer till tender (about 1 hour)
*soak 1 cup black beans for 6-8 hours, drain, rinse, add 4 cups water, bring to boil, reduce heat and simmer till tender (about 1 1/4 hours)
**place frozen vegetables in a colander, pour cooked beans and hot water over the frozen vegetables, rinse with cold water, drain and place in a large serving bowl.

Place drained and rinsed beans and defrosted vegetables in a large bowl. Add remaining ingredients and mix well to coat with the dressing. If you have a house hold like ours that is gluten sensitive and gluten friendly divide the bean salad and toss in the desired starch of making a pasta salad.