Archives for posts with tag: vegetarian

It’s been a looong time since I’ve made something other than dessert where I’ve been thrilled with the outcome. Mostly this was due to being pregnant, as I not only had food aversions (hello spinach and cucumbers), but I also lost a lot of my sense of taste. To me, everything had a metallic undertone to it and I lost my ability to call out flavors in food when DH and I dined out.

The other part is that since DB has been born, I have managed to screw up some part of every recipe I’ve tried. I do things in the wrong order (mostly salvageable), forget ingredients when I’m making my grocery list for the week (also workable), or put in the wrong thing altogether (don’t ask)! Some days, baby turns my orderly, analytical, actuarial brain to what feels like the consistency of mushy peas.

DB gave me a bit of a break on Friday morning to put this delightful Chickpea and Cauliflower Curry together for lunch. (Well, she did her fair share of fussing still!) It takes a little bit of thought ahead of time to prepare, but it’s mostly hands off time. Serve with your favorite grain (rice, quinoa, etc.), yogurt, and cilantro (which would totally be included in the picture if I had such things on Fridays, which I don’t since I grocery shop on weekends).

I encourage the use of the dried chickpeas – they are meatier and more flavorful than the canned ones, and just require some time on the stove when you’re home watching TV.


Chickpea and Cauliflower Curry
Adapted from Naturally Ella
Serves 4-6 as main dish
Total time: 50 mins (or overnight depending on your choice of beans)

1 cup dried chickpeas, soaked overnight (or 2 14.5 ounce cans of chickpeas, drained and rinsed)

Spice Mixture
2 tbsp ground turmeric
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground yellow mustard
1 tsp ground fennel seed
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground black pepper
Pinch of ground cloves

Other ingredients
1 tbsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
3 cups cauliflower chunks (about one small head)
1 can lite coconut milk
1 can low sodium vegetable broth
1/4 tsp crushed red pepper
Salt to taste


Combine spice mixture in a small bowl

In a large skillet, heat olive oil on medium heat. Add onion and sauté for 5-6 minutes, or until soft. Add garlic and cook for 30 seconds, then add spice mixture and heat for another minute

Add cauliflower, chickpeas, coconut milk, broth and red pepper. Bring mixture to a simmer and cook for 20-25 minutes. Cauliflower and beans should be tender, but not mushy.

Serve over your grain and with your desired additions. Hope that you enjoy this as much as I did!





Ever notice how your pantry/cupboards/refrigerator seem to accumulate a lot of odds and ends leftover from previous recipes and the best of shopping intentions? I clean out my fridge about once a month and my dry pantries around once per year. That always spurs me to think about how I should use some of those items, but my efforts don’t survive much longer than a week or two, woefully inadequate to make much of a dent.

Ideally, I would keep this effort in mind each week when I plan meals. But right now, I find myself staring at the cupboards trying to figure out how to use items without the extra effort of picking up additional ingredients at the store (the weather hasn’t been conducive to packing up DB for a grocery run lately). So here is a quick recipe I came up with for dinner last night.

Italian White Bean Salad
Makes 3 Servings

1 tbsp olive oil
1/2 of a sweet onion, diced
1-2 garlic cloves, minced
1 can white beans, rinsed and drained
5-6 sundried tomatoes, diced
2 tsp Italian seasoning
1 tbsp balsamic vinegar
Parsley flakes for garnish if desired
Grated Parmesan Cheese

Heat olive oil in a small skillet. Add onions and cook for 5 minutes or until soft and tender. Turn off heat and stir in minced garlic.

In a small bowl, combine beans, onion mixture and remaining ingredients through parsley. Serve while onions are warm and top with grated Parmesan.


Enjoy this healthy and delicious Italian White Bean Salad!


One thing I must say about the good folks at Yellow Wood Farms, they have done an amazing job at keeping our CSA box full despite this summer’s drought. It’s unbelievable, and the veggies are all in beautiful condition.

The downside? Keeping up with using the most of these beautiful veggies around my crazy travel schedule (let’s face it, DH isn’t going to open up the fridge while I’m gone. He’s at Chipotle).

So Sunday afternoon, fresh off my inspiring weekend at Food Media Forum (more on that later), I decided to dig in to the veggie crisper. 5 eggplant and 10 tomatoes later, it called for eggplant parmigiana with homemade tomato sauce. Not exactly the most time-friendly, but dang it I’ve got to free up some space before Wednesday!!!

Eggplant Parmigiana
Serve 6-8


4-5 small eggplants, sliced about 1/4 inch thick
1 teaspoon kosher salt

Tomato Sauce
3 tablespoons olive oil
1 large onion, diced
6 garlic cloves, diced
1 pound of tomatoes, seeded and diced
2 tablespoons dried basil
1 tablespoon dried oregano
2 tablespoons sugar
Salt and pepper to taste
1-2 tablespoons white balsamic vinegar
1-2 tablespoons fresh basil leaves

1/2 cup Italian breadcrumbs
2/3 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon ground oregano
2 eggs
Olive oil
2 cups shredded mozzarella
Parmesan cheese for serving

Put sliced eggplants in colander and toss with kosher salt. Let sit for 30 minutes or until water. Starts to be released.


Meanwhile, heat olive oil on medium heat in a Dutch oven. Add the onions and sauté about five minutes, or until translucent. Add the garlic, cook for about 1 minute. Add tomatoes, dried basil, oregano, and sugar. Season to taste. Cook for about 25-30 minutes, keeping the mature bubbling and cooking until most of the water is absorbed. Right before using the sauce, add the balsamic and fresh basil.


Heat oven to 350 degrees.

In a flat pasta bowl, combine the breadcrumbs, Parmesan, parsley and oregano. In another bowl, beat the two eggs. In a large skillet, heat olive oil to cover bottom of the pan. Take eggplant slices, dip in the egg, cover with the breadcrumb mixture, and place in the pan. Cook the eggplant until brown on each side, about 2-3 minutes per side. Layer in a 9×13 inch baking dish. Continue until all the eggplant has been breaded and cooked (add more olive oil if the pan starts to look dry).


Layer all of the eggplant in the baking dish.


Cover the eggplant with the tomato sauce


Top the dish with cheese. Put in the oven, uncovered, and bake for about 25 minutes, or until the cheese starts to brown.

(Sorry for the goofy picture… I meant to take a shot at a better picture for dinner, but it disappeared. Guess that was a good sign)!

Well, now I feel a bit more caught up on the veggies, although Wednesday’s pick-up is not far away!

What summer veggies do you have an abundant supply of and how do you plan to use them? Next week, I have to deal with the zucchini.


It won’t surprise those of you that know me that I have always had a tendency to wander off. When I was young, maybe three or four, my mother would have me paged in Kmart or ShopKo when she couldn’t find me. This happened more than once, despite the trouble I would get into when we got home. I’m sure my poor mother almost had a heart attack each time she turned around and I was nowhere to be found in the racks of sweaters.

Nowadays, I still wander off, and the last few weeks have been a prime example. I have my reasons for the distraction, but the pager has gone off and I’m coming back around. And while I haven’t been blogging, I have still been cooking.

One benefit of the heat we’ve been having in St. Louis is the bumper crop of tomatoes that keep showing up in our CSA box. I’m trying to keep a positive spin on the tomatoes even though their not my favorite. But this tort was a great way to use some tomatoes.

Tomato and Onion Tart
Makes one 12-inch tart
Adapted from Epicurious


Tort Dough
11/4 cup flour
1 tsp salt
2 tbsp sugar
8 tbsp butter
1 egg
Ice water

Combine flour, salt, and sugar. Cut in the butter with a pastry blender until the butter is about the size of dimes. Add the egg, and combine with your hands until the dough starts to come together. If it still isn’t coming together, add a tbsp of ice water at a time until it forms. The dough will be a little crumbly. Wrap it in plastic wrap and put it in the fridge.

2 large onions, sliced thin
3 tbsp olive oil
2 cups shredded jack or fontina cheese
2 large tomatoes, seeded and diced
1 small can sliced black olives

Heat olive oil in a skillet on medium heat. Add onions, and cook down for 20 – 30 minutes, until they start to brown and carmelize. Turn off the heat.

On a lightly flours surface, roll out the tart dough to the size of your tart pan. Fold into the pan and crimp into the edges, trimming anything that hangs over. Fill the tart dough with your onions. Spread the shredded cheese over the onions, then add the sliced tomatoes and olives.

Bake in a 375 degree oven for an hour.


This was especially delicious and DH declared it one of my better dishes (and proceeded to eat it again for breakfast). I highly recommend making the homemade tart dough…this is my favorite dough to make and it’s pretty forgiving.

It’s going to be a long week, I’m afraid. Best to get to bed.



Last Sunday, I totally told myself that I was going to post recipes from my Indian dinner (supported by TWD’s naan) during the week. But then the week got the best of me. I’m getting slower at recovering from the time changes and flights home late at night. But, this recipe should still be timely, as I’m certainly still getting cabbage from the CSA.

I wonder if I sent them some links if they would pass some of these recipes around to other families? Maybe I’m the only one that feels like it takes a little more effort every week in order to make sure I use all of these lovely veggies.

I made this as a side dish, but then ate it as a main dish for lunch the following day. It’s very easy and has a good amount of spice and flavor. And healthy too!

Indian Cabbage and Peas (C’s and P’s)


2 tbsp canola oil
1/2 tsp crushed red pepper
1/2 tsp ground ginger
1/2 tsp ground mustard
2 tsp ground cumin
2 bay leaves
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp salt
1 head of cabbage, finely shredded
2 1/2 cups frozen peas
1 cup water
1 tbsp butter
2 tsp garam masala
Juice from 1/2 lemon

Heat the oil in a large skillet. Add the spices (all the way through salt) and cook with oil until they become fragrant, about 2 minutes.

Add the cabbage and sauté it in the spices until it cooks down, about 10-15 minutes. Add the water and the peas, cover and cook for another 20 minutes.

Uncover, and stir in the butter, garam masala, and lemon juice. Cook uncovered again for another 5-10 minutes or until there is very little juice left.

I tasted this right after adding the last of the ingredients and added a bit more spice (cumin and garam masala) to my own taste. You may do something different depending on what you like. Enjoy!