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Entries Tagged as 'lunch'

Cornbread Waffles with Roasted Vegetables & Chimichurri Ramps

5.01.2013

My daily posts have turned more into weekly posts as thing have become a bit hectic around here. There are so many things I’ve wanted to share without over sharing on a food blog…which then usually just turn into not sharing them at all. So, instead, I’m just going to give off a short list of excuses that have been both tearing me from this blog and keeping me occupied in my “real” life:

1. I got a new day job / promotion. I was promoted from indie-rock-princess to indie-rock-queen. Hah, no. But I did go from a glorified secretary to being in charge of over 200 of our music client accounts. So, needless to say, I’ve been working 9+ hours a day trying to figure out everything that goes along with this new job.

2. It’s spring! And I’ve been putting most of my free time energy into prepping my garden. What good is a food blogger who can’t even grow her own produce to write recipes with?

3. My grandma passed away. I realize that this is a normal occurrence for people over the age of 80 but that does not make it any less unsettling. I don’t care how old you are – it’s very upsetting to watch a wonderful person have everything ripped away from them.

4. My boyfriend is obsessed with the X-Files. And not only is he obsessed but he is determined to watch EVERY SINGLE EPISODE. So starting at season one in Februaray, he has constantly had that on the TV…which has been…very distracting. Do you know how many episodes of the X-Files there are? HUNDREDS. There are NINE seasons. Do you realize how many hours have been wasting getting sucked in by that when I could have been cleaning my stove-top or seasoning my cast iron or making butterscotch cookies?!

5. Remember that Lemon Thyme Butter I posted about last week? OH MY! I’ve discovered that it’s pretty much amazing on everything. Melt it over pasta or spaetzle and thank me later. You’re welcome.

Okay, enough about me. Let’s talk about YOU! I have an ice cream recipe for YOU. Yup, that is right – homemade ice cream. And it’s filled with the most delicious…well I can’t tell you. But it’s sweet and savory and creamy and Middle Eastern. And it’s going to be posted on VV soon…how soon? I can’t tell you that either (can’t ruin the fun now!) – you’ll just have to check back.

vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvv

Now back to ramps. Yes, that is right. I am posting ANOTHER ramps recipes. Two in a row, really? Well if we compare it to how many pizza or tofu recipes I’ve posted then it’s really not that bad. Ramps are new to me…and I’m pretty obsessed. I know they are going to start disappearing from the Farmer’s Market just as quickly as they appeared. This means, I’ve been cooking them up like crazy while I can!

Cornbread Waffles with Roasted Veggies & Chimichurri Ramps

Makes 2 generous servings

Cheddar Cornbread Waffles:

3/4 cups all purpose flour
3/4 cups cornmeal
1 Tablespoons baking powder
1 teaspoons salt
1 1/2 Tablespoons sugar
2 eggs, separated
1 cups milk
4 Tablespoons butter, melted
3/4 cup grated cheddar cheese

Roasted Vegetables:

An assortment of your favorite vegetables to roast (I used 1/2 pint cherry tomatoes, 1 diced onion, 1/2 diced small sweet potato, 2 chopped carrots)
2 springs of fresh thyme, minced
2 Tablespoons olive oil
Salt/Pepper

Chimichurri:

1 bunch of ramps (about 10 stalks)
1/4 cup olive oil
2 Tablespoons red wine vinegar
1/2 teaspoons salt
1/2 red pepper flakes
dash of pepper

To roast the vegetables: Preheat oven to 400 and toss the veggies with olive oil, thyme, salt, and pepper. Lay in a even layer on a baking sheet and roast for 20 minutes or until the vegetables have softened and just started to brown.

To make the chimichurri: Rinse the ramps and cut off the roots and any rough tips. Slice into big chunks. Blend all ingredients in a food processor (or blender) until a smooth paste forms.

To make the waffles: Preheat your waffle maker. Mix the flour, cornmeal, baking soda, salt, and sugar in a bowl. In another bowl, whisk together the egg yokes, milk, and butter. Fold the dried ingredients into the liquid until incorporated. In another bowl, beat the egg whites with a mixer until stiff but not dry peaks form. Fold the egg whites and grated cheese into the batter.

Ladle 1/2 cup (more or less depending on how big your waffle maker is) of the batter onto your preheated waffle iron and cook according to manufacture’s instructions (mine usually takes around 3 minutes).

Pile high with roasted veggies and chimichurri.

Cilantro Couscous Salad with Roasted Carrots & Chickpeas

1.23.2013

I have had a seriously absurd addiction to couscous lately. Ever since I received that tagine for Christmas, I’ve been throwing everything over the stuff. My go to for dinner is often times roasting whatever veggies / beans / tofu I have on hand with garlic then throwing it over some type of starch. It used to be rice or pasta but lately… it’s been all about the couscous. This has actually caused a battle in our house…Wyatt is a basmati rice lover and he has not happy about all this couscous trend. It’s been a fun challenge to see who can get to the simmering water first and what gets thrown in.

I ate this salad warm and also cold the next day (which was probably even more flavorful the couscous and veggies absorbed the dressing). This salad is a ridiculously delicious lunch and super portable (cannot wait to start bringing it on picnics). Feel free to substitute whatever veggies you have on hand and experiment! Root vegetables seem to be the appropriate option this time of year but I cannot wait to try a summer version with roasted tomatoes, corn, and basil.

The carrots are roasted in olive oil and honey which helps bring out the tiniest hint of sweet in the overall salad. The chickpeas are a great addition (warm or cold) and help to keep you feeling full for longer. Feel free to experiment with other beans you have on hand as well.

Cilantro Couscous Salad with Roasted Carrots & Chickpeas

4 carrots, sliced into chunks
3 garlic cloves
3 Tablespoons olive oil, divided
2 Tablespoons honey (or agave to make vegan)
1 preserved lemon, skin only and sliced very thinly (optional)
1/2 cup chickpeas, cooked
1 cup couscous

For the dressing:

1/2 bunch of cilantro, divided
1/2 Tablespoon cumin seeds, toasted
lemon juice from half a lemon
1/8 cup olive oil (may need a little more to thin out the dressing)
1 garlic clove, crushed
dash of paprika
salt/pepper to taste

Preheat oven to 400 degrees. Combines the carrots, 3 garlic cloves (whole), half the olive oil, honey, and a dash of salt in a bowl. Spread out into a single layer on a baking sheet and roast for 20 minutes or until the carrots are browned and tender (I like mine with a little crunch but keep in for longer if you like them more roasted). Remove from oven and let cook slightly. Once cool enough to touch, squeeze out the garlic from the outer cloves and mix in with the carrots.

Make the dressing while carrots are roasting: In a small food processor, blend together half the cilantro (1/4 of a bunch), cumin seeds, lemon juice, olive oil, garlic clove, and paprika. Pulse until a smooth paste has formed. Add in more olive oil if it is too think. Season to taste and set aside.

Heat the remaining olive oil in a small saucepan over medium. Add in the couscous and cook until toasted (about five minutes – stir frequently). Add in 1 cup of boiling water and simmer for about ten minutes or until the water is absorbed and the couscous is cooked all the way through.

Combine the couscous, carrots, chickpeas, preserved lemon, leftover cilantro and dressing. Season with salt and pepper. Enjoy warm or stick in the fridge for a refreshing snack later.

November Wrap Up

11.30.2012

…And there goes another month. Isn’t it crazy how fast time seems to be going by? Thanksgiving has come and gone, the Christmas shopping is underway, and holiday cookies are on the mind. How about a quick recap of the past month before we jump into cookie cutters, green/red sprinkles, and chocolate covered everything?

Some favorite highlights from the past month:

1. Rosemary Vegetable Soup with Rustic Bread – Fresh bread and a hearty vegetable soup. Cannot think of a better way to bring in the cold evenings.

2. Cranberry Mojito – Festive and delicious! This drink was the perfect starter at our Friendsgiving party.

3. Pumpkin Dog Biscuits – Tuko turned 1 so I had to spoil the crap out of him with homemade biscuits and a new sweater. Believe me, I will be making these again very soon for Christmas gifts for all the adorable pups in my life.

4. Dark Chocolate Raspberry Espresso Scones – they were an extra amazing breakfast treat! The flavor was rich and complex with a flaky texture that was pretty much irresistible!

And that sums it up!

Moving forward… here are a few winter goals I am planning to tackle in the dark, cold months ahead:

1. Make homemade ricotta cheese (this has been on my list forever and I am going to do it this time!)

2. Get into a morning yoga routine

3. Make more homemade salad dressings

4. Work on my photography skills // work on lighting

5. Learn basic CSS (or at least enough to get my logo up in that corner where the V is!!)

6. Get into Twitter

7. Make homemade cleaning supplies

Okay, that is a start. Should keep me busy for awhile [I hope]. What you are hoping to accomplish this winter?

Corn and Feta Empanadas

7.26.2012

I have been having some serious wonderlust lately. It’s a serious problem. I feel like it mine as well be 20 degrees out…this heat makes me feel just as claustrophobic as the freezing nights of January. It makes me long for cool breezes, sweaters, and hot apple cider. I had such a long list of camping destinations this summer and I fear we won’t be able to get to any of them if these constant heat waves don’t break! I need some ‘smores and waterfall adventures in my life ASAP.

Well, it is SUPPOSE to rain here all day…cross your fingers! Sadly, it has been so dry that the local crops have been growing at snail pace which means we didn’t get a CSA box this week! It’s a total bummer. This means no fresh sage or summer squash this week. Or no beautiful drive into the country to pick up our ‘goodie box’ full of delicious surprises. Ah, oh well. It does also mean that we will get to do it for an extra week in October but still….

Anyhow, we still have a few leftover veggies from last week’s crop (and we do live two blocks from the local co-op so I really shouldn’t complain that much). We get LOADS of corn on the cob every week (go figure! What else is Indiana known for?). This was a perfect recipe to use up the leftover 7 cobs.

This was my first time ever tackling empanadas but it was surprisingly easy. Imagine calzones but without the hassle of using yeast dough (no kneading, rising, etc). It was fantastic. The dough had to chill so I was able to make the filling in the mean time and this probably didn’t take more than 20-30 minutes (plus cooking time). I grew up enjoying my step-mom’s empanadas which were always filled with apples, cherries, or blueberries. I feel like I could never top their sweet delicious flakiness so I decided to go in the opposite direction. I made these savory ones knowing they would be nothing like hers but being able to claim them as my own (and not compare them!).
Anyhow, this post has become very wordy. I am going to end saying one last thing about these empanadas. The filling was AMAZING. Next time I decided to make a corn side for a potluck or family gathering, I am going to just make this filling (corn + feta = oh so delicious). I am telling you this as a warning so you don’t eat all of the filling before you manage to fill all the insides!

Corn and Feta Empanadas

Adapted from The Kitchn

3 cups flour
1 1/2 sticks butter, cubed and chilled
1 teaspoon salt
1 large egg
1/2 cup cold water, divided

For the Filling:

7- 8 ears of corn, boiled until softened (or about 3 1/2 cups frozen)
1/2 cup crumbled feta
3 garlic cloves, minced
1 teaspoon mustard
3 Tablespoons milk
1 teaspoon of lime juice
1/2 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon salt
1 Tablespoon olive oil

Start by prepping the dough: I made the dough by hand but feel free to use a food processor if you have one. Place the flour, salt, and chopped butter in a bowl. Use your washed hands to work the butter into the dried ingredients until coarse. Whisk together the egg and water in a small bowl. Add in the water/egg mixture a little bit at a time and mix with your hands. Repeat until the dough has formed a stiff ball (you may not need all the water for this).

Divide into two parts and wrap in foil or parchment paper. Stick in the fridge to chill while you prep the filling.

To make the filling: heat olive oil over medium in a large skillet. Add in the corn and cook for about 5 minutes. Next, add in the garlic, mustard, milk, lime juice, paprika, sugar, and salt and cook for another 5 minutes. Remove from heat and fold in the feta.

Preheat oven to 400 degrees. Take the dough out of the fridge and roll out on a floured surface. I suggest just making it as thin as possible (probably about a 1/2 in thick but this all depends on personal preference). Use a small tea saucer as a template to cut out a circular hole.

Place on a parchment lined baking sheet and fill with about 2 tablespoon of the corn/feta mixture. Use your finger to rub a tiny bit of water on the outer edges of the dough (to make it sticky) and fold in half. Make indents with a fork to insure the empanadas are sealed. Repeat with the rest of the dough/mixture.

Cook for 15 or so minutes (it took mine about 22 minutes but my oven seems to take longer than most..)

Enjoy as an appetizer or as a main with a big salad!

Polenta and Veggie Lasagna

6.07.2012

This was one of those recipes that spawned from me standing in front of the pantry going “what can I make for dinner with what I have?”. It’s a rather daunting question and there have been many failed meals that ended in last-minute pizza ordering because of this question. That however, was not the case this time around. Using the basic structure of what you could put in lasagna, I managed to whip up this twist on the famous Italian dish and may never look back.

‘Grits’ was always a bad word for me growing up. I would always have visions of white mush that was pushed out-of-the-way at ‘Crack Barrel’. Polenta, however, was a different story. Polenta meant slices of warm and crusty Italian deliciousness fried up on a skillet by itself or layered out under a pile of cheesy breakfast eggs.

I don’t know exactly how to pin my finger on it but there is something so amazingly satisfying about the comfort of vegetables cooked in olive oil and the savory flavoring of warm polenta. From the very first bite, this recipe pulled at my ‘comfort strings’ and left me craving for leftovers for the rest of the week.

Polenta and Veggie Lasagna

1 cup dried polenta
8 ounces chevre cheese (or goat cheese)
1/8 cup Parmesan
1/8 cup Gouda (optional)
1 Tablespoon olive oil
4 garlic cloves, minced
1 medium onion, diced
1 zucchini, diced
1 yellow pepper, diced
5 celery stalks, diced
2 carrots, diced
1 cup vegetable stock
1- 6 oz. can of tomato paste
handful of fresh basil or oregano, for garnish
salt/pepper, to taste

Preheat oven to 350.

Bring 3 cups of water to a boil and cooked the polenta for five minutes. Once cooked, pour onto a cookie sheet lined with tin foil (to create a “sheet” of polenta). Set aside while you prepare the veggies so that it can harden up (or stick in a 350 degree heated oven for about 10 minutes if you want your polenta a little crispy- this will also help it harden faster!).

In a large skillet (or saucepan), heat one tablespoon of olive oil over medium heat. Add in the onions and cook for about five minutes or until they begin to soften. Add in the garlic and cook for another two minutes.

Next, add in the pepper, zucchini, celery, and carrots. Cook for about 15 minutes or until everything has softened up.

In a small bowl, whisk together the stock and tomato paste until well combined. Add to the cooking veggies and bring to simmer. Simmer for about 10 minutes or until the mixture has become very thick. Season with salt and pepper.

To assemble: Grease the bottom of a 9 by 13 inch pan. Cut the polenta in half and place a sheet of it snuggly in the bottom of the pan. Using half the goat cheese/chevre, spread a layer of it on top of the polenta. Next, layer on half of the veggie mixture. Repeat with another layer of polenta, chevre, and veggies. Finally, top with gouda, parmesan and fresh basil/oregano.

Cook for 25 to 30 minutes or until everything is heated throughout.

Serve warm with garlic bread or by itself! Enjoy while watching an episode of ‘Mad Men’ or listening to your favorite David Bowie album.

PS You should consider following me on Facebook for updates about new posts! I am currently trying to branch out with my social network skills!

Dinner Picnic Part 2: Southwestern Veggie Sliders with Avocado Mayo

6.01.2012

Continuing on with our discussion from Dinner Picnic Part 1, let’s chat about the main course! I don’t know about you guys but for me summer means sangria, grill outs, picnics, and veggie burgers. I love Morningstar’s Black Bean Burgers when I am in a hurry but I find too much processed food to be a big no-no for my diet. This has led me to experimenting loads with veggie burgers and often times ending up with negative outcomes. I mean, I understand what kind of veggie combination I enjoy but getting the correct consistency with a veggie patty is wayyyy harder than you’d think! I’ve made sweet potato burgers which where so mushy that I should have served them as mashed potatoes and I’ve made really damn good chickpea burgers (but I had to have them sit in the fridge overnight to firm up – very time consuming). After many discouraging endeavors, I discovered the perfect ratio between vegetables, beans, and the ingredients that mend everything together (with a bit of help from this recipe).

These sliders are going to be my new go-to burgers when it comes to grilling. Not only is the patty absolutely delicious and stays together firmly, but the avocado mayo is amazing lathered on it them (and on pretty much everything else you happen to be serving!).

Southwestern Veggie Sliders with Avocado Mayo

1 onion, diced
1 15 oz can black beans, drain and thoroughly rinsed
1/2 cup corn
1 carrot, chopped
1/2 bell pepper, chopped
1/2 cup breadcrumbs
1/2 cup cornmeal
1/2 cup salsa OR salsa verde
olive oil, for cooking

12 Hawaiian rolls
pepper jack cheese, sliced

For the avocado mayo:

1 ripe avocado
1/2 cup mayo
2 garlic cloves, minced
salt/pepper
1 Tablespoon lime juice

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onions and saute for 5 or so minutes or until they start to soften. Add the bell pepper and saute for another two or so minutes.

Remove from heat and add to a large mixing bowl. Add the corn, carrot, black beans, bread crumbs, and cornmeal. Fold in salsa until everything is combined.

Divide the mixture into 12 equal parts and form patties. Heat another 2 Tablespoons of olive over medium heat and cook each side of the patty for about (depending on how hot your skillet gets) 2 minutes on each side.

To make the sauce: mash together the avocado, mayo, garlic, and lime juice. Season with salt and pepper to your liking.

To assemble: Slice each roll in half. Lather the avocado mayo on the bottom with a slice of cheese and then stick the patty on. Feel free to top with tomatoes, lettuce, or whatever else you’d like. Enjoy warm and on a beautiful porch or blanket outside!

PS Or feel free to cook these on the grill outside as well!

Summer Pasta: Pesto Linguine with Spinach, Edamame, Lime, and Toasted Pecans

5.29.2012

I am both excited and a bit embarrassed to admit that I am about as nerdy as they come! Not even two weeks into finishing up my 16 years of schooling, I signed up for another class! Luckily, it’s an online blogging course put on by Decor8! I am so excited to expand my blogging skills and see what new thing I can absorb from this. I already have so many goals for VV this summer that I am hoping this course will push me to reach in ways I would have not thought of otherwise. If you’d like to learn more about it (or become my classmate! haha), hop on over to Blogging Your Way.

Anyhow, back to the point at hand: easy pasta dish! This dish has it all – protein from the edamame, nutrients from the fresh spinach (and maybe-sorta the corn?), and energy packed into the whole wheat pasta and pecans. Not to mention it’s delicious, colorful, and can be made in under 15 minutes. What more do you want? Yeah, maybe some garlic bread and red wine but those things are so easily solvable as well!

I whipped this up for a date night we had a few days back because when you are planing to spend your whole evening with that special cutie, who wants to waste the first two hours slaving away in the kitchen? Although, if its a FIRST date, I might recommend holding off on the garlic bread (or bringing a toothbrush!- just sayin’).

8 ounces of linguine
1/2 cup prepared pesto
4 ounces fresh spinach
1 1/2 cups edamame, cooked according to package
1/2 cup frozen corn, cooked according to package
1/2 cup pecans, chopped
2 Tablespoons lime juice

Prepare the linguine according to the package directions.

While the pasta is cooking, add the chopped pecans to a small skillet. Saute on low for 5 to 10 minutes or until they are toasted.

Drain the pasta and toss with the pesto and lime juice. Fold in the edamame and corn. And finally, top with the toasted pecans!

Serve with garlic bread (I just took two pitas and put butter/crushed garlic on top and stuck it under the broiler for a few minutes) and red wine!

Done!

Veggie Hoagies

5.16.2012

So vacation was awesome but I am feeling a little sluggish from all the gas station munchies and PB&J road sandwiches. I’ve decided to dedicate this whole week to “cleansing” my body and trying to pack it with as much veggies as possible. So far this week, every morning has started off with a Green Monster [smoothie] and a big veggie sandwich for lunch. I am hoping to post about my Green Monster creations soon- as soon as I can get an appetizing picture of green slushiness (maybe this won’t be anytime soon..)

Anyways, as an attempt to keep my boyfriend from breaking up with me from a veggie overload, I’ve tried to expand and get as creative as possible with our sandwiches this week. The other day I whipped up these oven toasted hoagies and they will for sure become a new staple in my lunch routine. So perfect because you can use whatever veggies you have on hand and then load them with the melted cheese and tangy dressing.

As usual when I post a sandwich suggestion, feel free to substitute whatever veggies and cheeses you think sound good.

Veggie Hoagies

2 ciabbata buns
1 Tablespoon olive oil
1/2 bell pepper, sliced
1/2 onion, sliced
5 button mushrooms, sliced
1 tomato, diced
1 teaspoon dried oregano (or 1 Tablespoon fresh)
1 teaspoon dried basil (or 1 Tablespoon fresh)
4 slices of Swiss cheese (or whatever cheese you prefer- omit if vegan)
1/4 cup Italian dressing
salt/pepper
tin foil

Preheat oven to 375 degrees. Place the sliced ciabbata rolls on a ungreased cooking sheet and stick them in the preheating oven for 5 minutes (or until they start to become toasted).

In a skillet, heat the olive oil over medium. Add the onions and saute for about five minutes. Then add the peppers, mushrooms , basil, oregano, salt, and pepper and saute for another 10 minutes or until all the veggies have softened.

Divide the cheese and dressing between the two rolls. Top with the veggie mixture and the tomatoes. Spray tin foil with cooking spray and wrap the sandwiches in two pieces.

Bake for 10 minutes or until the cheese has completely melted.

Serve warm with chips or coleslaw or whatever sounds yummy!

Wheatberry Salad

10.09.2011

Have you ever had wheatberries? If not, you have to try them! They have such a unique texture which is so different from most grains that it’s an experience all in itself. Plus they are loaded with fiber and energy so you can eat this as a main or serve as a side salad with soup or meat substitutes.

I love to make a big batch of this salad on Sundays and eat it for lunch all week long. Here are 5 reasons why you have to make this salad:

so easy to take on the go because it doesn’t have to be refrigerated (though it’s recommended)
super filling
super healthy with loads of fiber and vegetable goodness (plus olive oil to help your body absorb those nutrients!)
relatively cheap to make big batches of
versatile so you can add whatever veggies you have on hand (so feel free to experiment and don’t stick to exact recipe!)

Wheatberry Salad

1 cup wheatberries, cookied
1 small onion, chopped
1 red bell pepper, chopped (I had rainbow bell peppers from the farmers market that made it extra colorful)
1/2 cup chopped veggies (I usually use carrots but didnt have any so used cherry tomatoes. Feel free to add scallions, broccoli, spinach, etc)
3 Tablespoons olive oil
1 Tablespoon balsamic vinegar
salt
pepper

Cook wheatberries as directed on the package (usually along the lines of boiling and simmering them on the stove top for an hour).

While they are cooking, heat a tablespoon of olive oil over medium heat in a skillet. Add onion and let cook for about 5 minutes or until translucent. Turn heat off and add rest of olive oil and balsamic vinegar.

In a large bowl, combine all the ingredients and add salt/pepper to taste. Let sit for at least a half an hour (longer is recommended which is why I like making it for the week ahead) so that all the flavors absorb together.

Munch down on your porch. or with your kitty. or something.