Christmas cauliflower with grilled chicken

From the always delicious, always reliable Kalyn’s Kitchen. I added some grilled chicken to this, for a complete meal. Very colorful, too.

Christmas cauliflower with grilled chicken

1 head cauliflower, cut into small, consistent-sized pieces

1 red bell pepper, cut into 1/2″ dice

2 tablespoons extra virgin olive oil

salt and fresh ground pepper, to taste

3 tablespoons pine nuts

2/3 cup sliced green olives

2 tablespoons capers

2 tablespoons chopped fresh parsley

1 – 2 grilled boneless chicken breast, cut into bite-sized pieces

Preheat oven to 425F.  Put chopped cauliflower and peppers into a plastic bowl and toss with 2 T olive oil, stirring so the vegetables are all lightly coated with oil.  Season to taste with salt and fresh ground black pepper and stir again.  Spread the vegetables out in a single layer on a cookie sheet and roast for 20 minutes.

While the cauliflower and peppers are roasting, slice the olives and measure out the pine nuts and capers.  Chop the parsley if using.  After 20 minutes, remove cookie sheet from the oven, put the cauliflower and peppers back into the same bowl, and toss with the olives, pine nuts, capers, and parsley (if using.)  Spread the mixture on to the cookie sheet again and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked.  Removed from oven, place in bowl and toss with chicken. Serve hot, with a slice of lemon to squeeze over if desired.

Spanish chicken casserole, a la Alvaro

A fabulous chicken casserole; I think I love any food that is called Spanish. Sweet, salty, and tangy work well together. I roasted some baby Yukon potatoes to go along with this, and served it on brown rice.

Spanish chicken casserole, a la Alvaro

3 ounces chopped pancetta

4 pieces of chicken (I used 4 boneless breasts, cut into big chunks)

2 cups chopped onions

1 cup raisins

1 cup stuffed olives, sliced

1 15-ounce can tomato sauce

1 28-ounce can peeled whole tomatoes

a bit of garlic

Fry the pancetta, then add the chicken and onions into the pan; cook until golden.

Add the tomato sauce with a teaspoon of salt, and a bit of sugar. Then add the peeled tomatoes, raisins, olives, and garlic.

Stir a few times and then let it cook on a slow fire for about 30 minutes. About 5 minutes before done, add a cup of frozen peas to the sauce. Serve over rice. Makes 4 servings.

Eggnog cupcakes (vegan)

(Same cupcakes, but different post-production on Photoshop. I couldn’t decide which looked better, so I posted them both.)

I love a good vegan recipe, and even though I’m not vegan, I’m always interested in any dairy-free desserts. These were easy to make (mix wet and dry together), and tasted great. I’m a big fan of Silk Nog, and that’s what I used.

Eggnog Cupcakes (from Baking Bites)

1/4 cup dark rum or bourbon

1 cup soy eggnog

1/4 cup canola oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

scant 1/4 teaspoon nutmeg

1 cup sugar

1 1/3 cup AP flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees F. Fill a 12-cup muffin tin with liners.

In a small bowl, mix together the rum, eggnog, oil, vinegar, and vanilla.

In a large bowl, mix together nutmeg, flour, sugar, baking soda, baking powder, and salt. Pour in rum mixture and whisk until just combined. Divide evenly into muffin tins (a 1/4 cup measure is good for this).

Bake for 18 – 20 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Cool in the pan for 3 – 5 minutes, then turn out onto a wire rack to cool completely before frosting.

Frosting:

1/4 cup soy margarine, softened

3 tablespoons soy eggnog

2 tablespoon rum

generous pinch of nutmeg

2+ cups confectioners’ sugar

Cream together margarine, eggnog, rum, nutmeg, and 2 cups of confectioners’ sugar. Add more sugar if needed to make frosting stiff but spreadable. Spread on cupcakes and garnish as desired.

Paella with chicken

I love paella. Although this is a vegetarian recipe, even the author added some shrimp at the end. The recipe lends itself to innovation and personal tastes. Very delicious.

Paella with chicken

Rice:

1 14-ounce can artichoke hearts

1 1/2 cups brown rice

1 teaspoon salt

1/2 teaspoon saffron, crumbled

Vegetables:

2 cups finely chopped onions

1 cup finely chopped celery

2 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1 teaspoon dried thyme

1 red bell pepper, seeded and chopped

1 1/2 cups frozen green peas

1 14-ounce can diced tomatoes

1 – 2 grilled boneless chicken breasts, cut into bite-sized pieces

salt and pepper to taste

(note – original recipe called for 1 pound asparagus, cut into 2″ piece. I had none, so I did without. Still great recipe!)

First make the rice: Drain the artichoke hearts, reserving the brine from the can. Quarter the artichoke hearts and set aside. Add water to the brine to make 2 1/2 cups liquid and combine it with the rice, salt, and saffron in a heavy saucepan with a tight-fitting lid. Cover, bring to a boil, reduce heat, and very gently simmer until rice is tender, about 40-45 mintues.

When the rice has simmered for about 25 minutes, start the vegetables. Saute the onions, celery, and garlic in the olive oil in a large skillet. Add the thyme, bell pepper, and asparage if using; cover and cook, stirring frequently, for 5 minutes. Add the peas, tomatoes, reserved artichoke hearts, and chicken. Stir gently, cover, and continue to simmer for another 5 – 10 minutes, until the vegetables are tender. Add salt and pepper to taste. You may also add a splash of Frank’s Original Hot sauce 🙂

To serve the paella, spread the rice on a large platter and top with the vegetables and their juices. Makes 6 servings.

Deconstructed chicken kiev

We enjoyed….

Deconstructed chicken kiev (adapted to be nondairy by me, from BakedBree.com <—check out the great photos on this blog!)

baby Yukon Gold potatoes

olive oil

1/2 stick dairy-free margarine, melted

4 slices of white bread

3 cloves garlic

1/4 cup fresh flat leaf parsley

salt and pepper

1 package of chicken tenders

1/2 pint grape tomatoes

a handful of black olives

zest of one lemon

1/2 cup block soy mozzarella cheese, cut into cubes

Toss some baby potatoes with olive oil and salt and pepper. Roast in a 400 degree oven, about 30 – 40  minutes.

While this is cooking, add the bread to the food processor and pulse until crumbed. Dump crumbs into bowl, then add garlic and parsely to processor bowl and pulse until chopped fine. Add the crumbs back to the bowl, pour in the melted margarine, and pulse again until it is all coated.

Press bread mixture onto the chicken tenders. Put the chicken into the oven with the potatoes and bake until cooked through, about 20  minutes.

Meanwhile, halve the tomatoes, and toss with the olives, zest of lemon, and a tablespoon of olive oil, salt and pepper, and some chopped parsley. Add the soy cheese and set aside.

Arrange everything to your liking on a lovely plate.

Green bean casserole with Madeira mushrooms and chicken

Remember green bean casserole growing up? I do – cream of mushroom soup mixed with the beans, and those yummy canned fried onion bits on top. Fast forward to today – here is a more grown-up version. Much healthier in my opinion, and I added some cooked chicken to make it a complete meal. This was fabulous.

Green bean casserole with Madeira mushrooms and chicken (modified from Cooking Light, on My Recipes)

1 1/2 pounds green beans

2 tablespoons olive oil

3 cups chopped sweet onion

1 teaspoon chopped fresh thyme

8 ounces shiitake mushrooms, sliced

8 ounces button mushrooms, sliced

1/3 cup Madeira wine or dry sherry

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 tablespoons flour

1 cup chicken broth

1 1/2 cups cooked chicken, cubed

1 cup canned fried onions (like French’s)

1/2 cup grated soy parmesan

Preheat oven to 425 degrees F.

Place beans into a large saucepan of boiling water; cook for 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.

Heat a large skillet over medium-high heat. Add oil to pan; add onion and thyme; saute 4 minutes until onion is tender, stirring occasionally. Add mushrooms; saute 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook for 1 minute or until thick, stirring constantly. Gradually stir in chicken broth; bring to a oil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans. Add chicken. Toss well. Place green bean mixture in a 2 quart glass or ceramic baking dish. Combine fried onion and grated soy parmesan in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake for 17 minutes or until top is lightly browned. Makes 8 servings.

 

Pappardelle with rosemary and mushroom ragu

Mushrooms and rosemary make a great marriage in a pasta sauce. Paired with some fresh pappardelle, and this is one great autumn dish. Modified slightly by me for a nondairy perfect adaptation.

Pappardelle with rosemary and mushroom ragu (from Herbie Likes Spaghetti blog) (check out the beautiful photos there)

1/2 pound pappardelle

2 tablespoons olive oil

1 1/2 cups sliced shiitake mushrooms

1 1/2 cups chopped cremoni mushrooms

2 tablespoons minced fresh rosemary

2 cloves garlic, minced

1 1/2 cups of your favorite tomato sauce

1/4 cup fresh parsley, chopped

salt and pepper to taste

grated soy parmesan

In a nonstick pan, heat up the olive oil and throw in the garlic. Once it begins to soften, add the mushrooms and rosemary; cook on medium-high heat. Toss and cook until nicely carmelized and most of the liquid they exude has evaporated. Add the tomato sauce and the chopped parsley to the mushroom mixture and stir to combine. Let it simmer on low heat while the pasta cooks.

Cook the pasta until it is slightly al dente; then move the noodles to the mushroom cooking pan. Add a touch of pasta water, and toss everything together until the pasta has absorbed the sauce. Serve with soy parmesan. Makes two servings.

 

 

Cherry almond smoothie

A yummy reminder of summer. I made this during cherry season and gobbled it up. Totally vegan and totally delicious. Dangerous.

Cherry almond smoothie (thank you, NYTimes)

24 cherries, pitted

1/2 cup almond meal

1/2 teaspoon almond extract

1 cup almond milk

1 plum or peach

2 teaspoons agave nectar

6 ice cubes

Place all of the ingredients in a blender, and blend until smooth. Makes 1 delicious serving.

Sweet and spicy tomato and pepper chicken stew

I’m a sucker for anything sweet and spicy, so this recipe caught my attention. It was addictive – great flavors and textures, served over brown rice here. A definite keeper.

Sweet and spicy tomato and pepper chicken stew (from Joy of Kosher), ever so slightly modified by me

1 1/2 pound chicken breast, boneless and skinless, cut into 1″ cubes

2 tablespoons olive oil

1 green pepper, diced

2 Spanish onions, diced

2 garlic cloves, minced

1 1/2 tablespoons chili powder

2 teaspoons Garam masala

1/8 teaspoon nutmeg

1/8 teaspoon ground ginger

1/2 teaspoon kosher salt

2 teaspoons brown sugar

1 can diced tomatoes (14.5 ounces)

1 cup chicken broth

1/2 cup raisins

1/4 cup cider vinegar

1 can white beans, drained and rinsed (14.5 ounce can)

4 tablespoons chopped fresh parsley

In a Dutch oven, heat olive oil over medium high heat. When hot, add chicken and stir. Saute, stirring often, for about 5 minutes or until chicken is browned on all sides.

Add green pepper, onions, and garlic. Stir and reduce heat to medium. Cook, stirring occasionally, for about 6 – 7 minutes or until vegetables are softened. Add chili powder, garam masala, nutmeg, ginger, salt, and brown sugar. Saute, stirring, for another 2 minutes.

Add tomatoes, broth, raisins, and vinegar. Stir, raise heat to high and bring to a boil. Reduce heat, cover, and cook for about 25 – 30 minutes or until chicken is tender and cooked through.

Add beans, stir and cook for another 2 – 3 minutes or until beans are heated through. Serve (over rice, if desired), garnished with chopped parsley. Makes 6 – 8 servings.

Roasted zucchini spaghetti pie

Kudos again go to An Edible Mosaic blog for this delicious and healthy Italian pie. We enjoyed this for dinner; the sauce is easy to make, and everything comes together nicely. I made my nondairy substitutions – I used tofu instead of ricotta cheese, and soy parmesan instead of the real thing. Delicioso! Head over to the blog to check out the beautiful photos taken of this dish, too.

Roasted zucchini spaghetti pie

2 medium zucchini, thinly sliced

1 tablespoon olive oil

salt and pepper

1/4 pound whole grain (or regular) spaghetti noodles

2 cups tofu

2 eggs

1 egg white

1/4 cup soy parmesan cheese, divided

1 1/2 cups thick marinara sauce (recipe below)

cooking spray

Thick Marinara sauce: (yields ~ 1 1/2 cups)

1/2 tablespoon olive oil

1 small onion

2 cloves garlic, minced

1 small carrot, peeled and shredded

1 15-ounce can diced tomato, with liquid

1 1/2 ounce tomato paste

1 bay leaf

1 tablespoon chopped fresh basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

pinch ground black pepper

9″ pie plate

Preheat oven to 450 degrees F. Coat the sliced zucchini with 1 tablespoon olive oil and a pinch of salt and pepper; arrange the zucchini in  a single layer on a baking sheet. Bake for ~ 18 minutes, flipping halfway through. When it’s done roasting, the zucchini will be golden in spots.

For the marinara sauce, heat the olive oil over medium heat in a small pot with a lid. Add the onion and saute for 5 minutes, until the onion starts to soften; add the carrot and garlic, and saute another 5 – 10 minutes. Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with lid on for 20 – 30 minutes.

Cook the pasta to al dente according to package instructions. Cool the pasta to room temperature, then add 1 egg, 2 tablespoons soy parmesan, and pinch of pepper; stir to combine.

To the tofu, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.

Preheat the oven to 350 degrees F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread 1/2 of the tofu mixture on top of the pasta. Arrange the zucchini on top of the tofu, then spread the rest of the tofu mixture on top of the zucchini. Spread the marinara sauce on top of the tofu. Bake the pie for 20 – 30 minutes, until it’s set. Sprinkle the remaining soy parmesan on top and allow to cool slightly before cutting.