Tag Archives: Onion

Curried Chick Peas and Tofu

Curried Chickpeas and Tofu

This is a super super easy recipe.  Like you don’t have a lot of time but you want to make yourself enough food to last you a week.  This recipe is adapted from the Moosewood Restaurant Cookbook, which is a cookbook from one of the most famous vegetarian restaurants in New York.

Here’s what you need:

  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 T vegetable oil
  • 2 t ground cumin
  • 1 t ground coriander
  • 1/2 t turmeric
  • 1/4 t black pepper
  • pinch of cayenne
  • package of extra-firm tofu, pressed and cut into 1/2 inch cubes
  • 1 16 oz can of chickpeas
  • 2 tomatoes
  • 6 cups spinach
  • salt to taste

Here’s what you do:

  1. Saute the onion and garlic in the oil until the onions are translucent.  Stir in the cumin, coriander, turmeric, black pepper and cayenne.
  2. Add the tofu and cook for about 5 minutes or until it starts to get a little brown.
  3. Add the chickpeas and 1/2 cup of their liquid and simmer for 5 minutes.  Add the tomatoes and spinach and cook until the tomatoes are thoroughly heated and the spinach is wilted.  Add salt to taste
  4. Serve with wild rice or brown rice.
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Butternut Squash Soup

Butternut squash soup

Butternut squash soup

Fall means soups. And while it’s still 90 degrees outside for some horrible reason, I’m still in denial and pretending it’s soup season.  Butternut squash is always one of my favorites and this recipe is just so easy that it’s hard not to make it all the time.

Here’s what you need:

  • olive oil
  • 1 medium onion, chopped
  • 8 cloves of garlic
  • 1 small butternut squash, peeled and chopped into 1-inch cubes
  • 1 medium sized potato,peeled and cut into 1-inch cubes
  • 3 carrots, peeled and chopped
  • 4 cups vegetable broth
  • 2 sprigs of fresh thyme
  • salt and pepper to taste
  • 1/2 cup of low-fat milk

Here’s what I did:

  • Saute onion, garlic until onion is clear.  Add rest of vegetables and saute for about 10 more minutes.
  • Add the vegetable broth and fresh thyme.  Bring to a boil and simmer, covered, for 30 minutes or until the vegetables are soft.
  • Remove the thyme stems and cool soup slightly.  Then puree.  Add salt and pepper and milk.
  • Enjoy!

If this doesn’t keep you full (it doesn’t keep me full) feel free to have it with a grilled cheese sandwich.  That’s what I’ve been doing and it;s been awesome.

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Turkey, Prosciutto, Spinach and Egg Breakfast Cups

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I love breakfast.  I’m definitely not a pancakes and biscuits person, they don’t keep me full for long enough, but I love eggs and veggies, and I love having them in new and interesting ways.  I’d seen a lot of recipes on the internet that involved making “breakfast cups,” and decided to put my own spin them.  These are really easy to make and really easy to play with and apparently paleo too, if that’s something you’re into.

Here’s what I used (makes 4 cups):

  • Olive oil
  • 2 slices of turkey breast, cut in half
  • 2 slices of prosciutto, cut in half
  • quarter of a red onion, chopped
  • 6 mushrooms, chopped
  • 2 gloves of garlic
  • 2 cups of spinach
  • 4 eggs
  • salt and pepper to taste

Here’s what I did:

  1. Heat about 2 T olive oil in a pan and add onion, mushrooms and garlic.  Cook until onions are translucent and mushrooms have started to release their juices.  Add in spinach and cook just until wilted.
  2. Meanwhile, lightly oil a muffin tin with olive oil and line with the turkey and prosciutto.
  3. Once the vegetable mixture is ready, fill the turkey and prosciutto cups about half-way.  I ended up with leftover vegetable mixture, but it’s delicious to eat on its own as a side.
  4. Crack one egg onto each cup being careful not to let it run over (if it does though, really not a big deal).
  5. Bake in oven set to 400 degrees for 15-17 minutes or until cooked.
  6. All to cool for about 5 minutes and then remove with a plastic spatula (or spoonula). Enjoy with coffee!
Turkey and Prosciutto Lined Muffin Cups

Turkey and Prosciutto Lined Muffin Cups

Turkey and Prosciutto cups filled with the spinach, onion, garlic and mushroom mixture.

Turkey and Prosciutto cups filled with the spinach, onion, garlic and mushroom mixture.

Turkey, prosciutto and egg breakfast cups after baking.

Turkey, prosciutto and egg breakfast cups after baking.

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Roasted Chicken with Root Vegetables

Look at this gorgeous roast chicken, don't you want to make one, too?

Look at this gorgeous roast chicken, don’t you want to make one, too?

Confession: I used to hate all chicken.  So much so, that I had completely ruled chicken out until I met my boyfriend.  Chicken that actually tastes good and doesn’t have a dry, saw-dust taste to it is very hard to find, and as a result, I’d just stopped eating it entirely.

About a year ago, my boyfriend decided that he was going to prove me wrong (as he is want to do) and make me a roasted chicken that was going to make me love chicken.  So we went to his co-op in Sacramento, picked out a beautiful, organic, happy meat chicken from Mary’s (read about them, they’re super good to their animals), and he went to town roasting the most beautiful chicken for me.  And, he proved me wrong.  So if you know anyone else who claims to hate chicken, (unless they’re a vegetarian) go ahead and make them this chicken.  See if they don’t change their mind.

Here’s what we used:

  • small, whole chicken
  • whole onion ( cut into quarters)
  • lemon (cut in half and zested)
  • lots of rosemary
  • olive oil
  • 4 cloves of garlic, minced
  • salt and pepper to taste
  • chopped potatoes (we used purple and yukon, but use whatever you want)
  • carrots (cut into sticks)
  • parsnips (cut into sticks)

Here’s what we did:

  1. Prepare the chicken by removing the giblets and rinsing.  Pat dry.
  2. Stuff the cavity with half of the onion, and half of the lemon.
  3. Prepare a mixture with the lemon zest, rosemary, olive oil, salt and pepper. Rub this mixture onto the outside of the chicken.
  4. The, truss the chicken.  This involves tying the legs together and then tucking the wings under the chicken (you can click here for better instructions).
  5. Then place the rest of the onion (separate the different layers), the potatoes the carrots and parsnips in the bottom of a cast iron dutch oven.  Squeeze the lemon juice from the second half of the lemon over the vegetables and add in rosemary (if you have any leftover) and salt and pepper.
  6. Place a roasting tray on top of the cast iron pan (this is obviously in lieu of using a roasting sheet, if you have one of those, use that), and put the chicken on top of the tray.
  7. Bake the chicken at 350 degrees for 20 minutes per pound of chicken.
  8. Once the chicken is fully cooked, take it out of the oven and let rest for 10 minutes.
  9. Carve and enjoy!
Chicken stuffed with rosemary, onion and lemon.

Chicken stuffed with rosemary, onion and lemon.

Mixture of rosemary, olive oil, salt, pepper and garlic.

Mixture of rosemary, olive oil, salt, pepper and garlic.

Spice mixture rubbed on the chicken.

Spice mixture rubbed on the chicken.

Root vegetables with rosemary, salt, pepper and lemon juice.

Root vegetables with rosemary, salt, pepper and lemon juice.

Trussed Chicken on top of our makeshift roasting pan.

Trussed Chicken on top of our makeshift roasting pan.

A perfect golden-brown chicken after roasting.

A perfect golden-brown chicken after roasting.

Carved chicken with roasted vegetables.

We ate our chicken with an Oktoberfest from Great Lakes Brewing Co.  It's a little early for Oktoberfest, but it's hard not to enjoy any beer from Great Lakes Brewing Co. at any time of the year.

We ate our chicken with an Oktoberfest from Great Lakes Brewing Co. It’s a little early for Oktoberfest, but it’s hard not to enjoy any beer from Great Lakes Brewing Co. at any time of the year.

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