mostly vegetarian

Gluten free, Gluten-free, meatless, pescatarian, vegetables, Vegetarian

Deconstructed Cabbage Rolls and Beet Salad

Aside | Posted on by Brian and Jim

I knew I had a head of cabbage and half of another on the fridge so I was pondering that and struck on this idea.

I’m gonna give a shout out to a couple of my favorite brands here—just because the products are always here.

Penzey’s Revolution. I used this in the cabbage

Eden Organica Kimchi Sauerkraut I used this in the cabbage.

Stonehouse Olive Oil OMG spice This was perfect on the beets

Butler Soy Curls

This is 1/2 bag of soy curls soaking in water for 10-20 minutes

The rest is brand neutral.

This is most of the mise en place..

Beets

  • Beets, I had five small baby beets that I roasted and peeled at 350 for like 30 minutes
  • Carrot, radish, daikon…I thought I had carrot for the cabbage but instead had three small daikon so the salad got half and the cabbage got the other half—about 1/2 cup
  • Onions, 1/2 small onion chopped
  • Garlic, 3-4 cloves chopped
  • Pickles, Dill, 2 Tablespoons chopped
  • Olive oil, about 1/2 tablespoon
  • Vinegar, just a splash
  • Pickle juice, about 2 Tablespoons
  • OMG spice liberally – so you can add a mix of similar types of seasonings
  • Dill, chopped to serve

Just mix it all up!!

Cabbage

  • Cabbage, 1/2 head
  • Protein—hamburger, soy curls, tvp. I used 1/2 bag of butlers soy curls.
  • Carrot, 1/2-3/4 cup. I subbed daikon
  • Celery, 1/2-3/4 cup.
  • Tomatoes, 1 can chopped
  • Sauerkraut, 1/2 cup. I used kimchi kraut
  • Penzey’s Revolution, liberal shaking
  • Garlic, about 5 chopped cloves
  • Worcestershire, splash on soy curls
  • Smoked paprika, to help add some Smokey meatiness. Just a few shakes
  • Chives, chopped to garnish for serving. Mine looked bad so I used micro greens
  • Sour cream for serving

Sauté the soy curls in two swirls of olive oil just to fry out a bit and then add feelers garlic onions and carrots

Once it’s softening up some add the can of tomatoes

Let that cook a bit and add the cabbage

That cooks until everything is not raw crisp and the juice has been released. Then I add the sauerkraut and turn off the heat so it gets incorporated and heated but you don’t kill the probiotics.

Serve it with a dollop sour cream.

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Food related, Gluten free, Gluten-free, pescatarian

Pasta Puttanesca

Aside | Posted on by Brian and Jim

Most of my mise en place— oops, forgot the important item! Anchovies!

This is the first dish I cooked for my partner 25 years ago. It’s relatively inexpensive and usually I can pull it together with pantry staples. There are countless variations but this is the one that I can make from memory and has served me well for over 2 decades.

  • Olive Oil, 2 1/2 times around the pan
  • Garlic, 4-5 cloves or more or less to your taste
  • Anchovies, 1 can flat
  • Red pepper flakes, 1/2 tsp or a touch more if you like
  • Tomatoes, 2 cand, whole or sliced ideally but chopped work. Crushed would be last choice
  • Olives, about 1/4 cup sliced kalamata, oil cured, or similar
  • Capers, 1-2 tablespoons to taste
  • Parsley, flat leaf, 1/4-1/2 cup chopped
  • Pasta of your choice. Long thin is the best like spaghetti. Fettuccini works well too. In these pictures I have a gluten free fresh fettuccine.

Sauté the olive oil, garlic, anchovies and red pepper until the anchovies melt into the oil.

Add the tomatoes and stir periodically while cooking over medium heat

Cook and stir until most the liquid is gone and the oil clearly starts to separate

Add in the olives and reduce more of the liquid until mostly gone

Turn off the heat and add in capers

Stir in the pasta and plate. Topping with the parsley.

Simple salad dressed with olive oil, white pepper and lemon juice.

Gotta have a cocktail…this is my version of a Pomtini that includes grand marnier, home Meade citrus vodka, lime juice, pomegranate and grey goose.

beans, ferments, Gluten-free, Uncategorized, Vegetarian

Pupusas with fermented curtido and salsa

Aside | Posted on by Brian and Jim

I started this adventure a week ago as the curtido needs 2 days to ferment so the rest of the time it can hang in the fridge.

A half a head of cabbage, 2 grated carrots, and 2 garlic cloves

I did use 1 tsp of salt and 1/8 tsp of culture…plus about 1 tablespoon of Mexican oregano.

And she got treated to 3 days on the counter at room temp

The sauce starts with three anchos and one California soaking in warm water. Once they soften (retain the water) they are cleaned of seeds and hard stems and added to 1 big Roma and 3 garlic close, a dash of liquid smoke and a quarter of an onion in the blender. Adding soaking water as needed.

The sauce mixture goes on the lowest heat to simmer down by 1/3 volume then adding reserved chili liquid to reach a somewhat runny consistency.

I forgot to soak the beans in advance so they did a cycle in the Instant Pot on pressure cooker. After that I added my home made low sodium no chicken broth—substitute as you will…onion, garlic powder. Simmering slowly to eliminate liquid.

I just mush them in the pan so I have some solid pieces but mostly mashed.

The Pupusas were made with 2 cups masa and 1 1/2 cups water, and a little salt. My Pupusas were small and this recipe yielded 8. You just mix the ingredient and go for a Play Doh texture adding a little more water or a little masa if needed. I filled these with cheese—you can use any melting cheese you want really, but I had a white Mexican cheese.

My dough was rolled into 8 balls. Take a ball and press your thumb in to make a deep indentation. Fill that with about 1 Tbl cheese, close your hole and flatten the pupusa, which next gets fried. you can make this vegetarian by using beans instead of cheese as the filling.

I had a jicama sitting around so I cut that into sticks and sprinkles with tajin and lime.

Here’s the whole table:

The pupusas
Salsa, curtido and margarita
A pupusa with sauce and curtido. I like my curtido dripping over the top….
ATKRecipeChallenge, Gluten free, Gluten-free, Made at home, Vegetarian

Stuffed Red Peppers

Aside | Posted on by Brian and Jim

I have already misplaced the recipe for the red pepper recipe this week…but i made it! It was an ATK recipe challenge email featuring season produce

I slightly mashed some canned garbanzos 


Added capers, lime juice, olive oil, gluten free bread crumbs, garlic and crumbled goat cheese.


Roasted the pepper


Stuffed it..added some goat cheese on top with and olive oil drizzle.


Baked it


Served it up with a pile of salad

Made at home

Nye Eats

Aside | Posted on by Brian and Jim

Looks like I got more booze shots than food.

It was a whirlwind…home from work at 6:05 and guests at 7

A cheese array and selection of crackers both regular and gluten free.  A cheese fondue which you see melting and gluten free baguettes, mushrooms, carrots, tomatoes and cornichons, a homemade dip with penzeys Tuscan sunset….shrimp and homemade cocktail sauce…and voila!  I didn’t get to my other planned dishes but this worked  

The plan was to play Game of Thrones Risk but devolved into a couple random card games and idle chatter

Maria brought us a nice pink hello kitty sparkler which I paired with a splash of Pama for Maria and Jim 

   

While Ryan and I killed two bottles of Take the Black stout in my new Game of Thrones steins…chased by the enjoy after 12/26/15 seen below

Then Ryan and I had jalapeño margarita with the most awesome mix ever! And we used a reposado  

  

Yes, besides the game of thrones steins, everything else was drank from Barbie glasses
  

That sparkling Syrah was very very nice!

 

The subsequent pictures have been censored.