Tag Archives: vegetables

My all-veggie lunch at Ruby Tuesday

Posted on by
3

In a perfect world, we would only eat at locally sourced, locally owned restaurants and there would be lots of options for special diets. Unfortunately, our culture doesn’t really work that way. I’m lucky enough to live in a relatively urban environment with a lot of local food options. Very few of them have a wide array of vegetarian, plant-based, reasonable-calorie meals, however, and so one of my anti-foodie pleasures is Ruby Tuesday. I admit it. I’m a sucker for a salad bar.

This afternoon, I wanted a big salad but didn’t really feel like standing around my over-heated apartment chopping and washing dishes, so instead I headed to RT. I was surprised to see they have added even more low cal and vegetarian items to their menu, including roasted spaghetti squash and something called “zucchini cakes.” Some of their other vegetable options: balsamic tomatoes, asparagus, snap peas, steamed broccoli and mashed cauliflower.

I’m trying to detox from a salty/alcoholic evening at trivia last night (we lost), so I decided to go with the three vegetables and salad bar combo for lunch today.

This may not look like much to you, but to someone who has been disappointed by the extreme lack of vegetables on restaurant menus, then this is a happy plate.

This may not look like much to you, but to someone who has been disappointed by the extreme lack of vegetables on restaurant menus, this is a happy plate.

VERDICT: The zucchini and cauliflower were really tasty and filling, but I was disappointed by the lack of seasoning on the roasted squash. I ended up putting the mashed cauliflower on the squash, and that evened things out. I’m slightly skeptical about the “grilled” zucchini, because they tasted really flavorful like they were probably sauteed in oil or butter.

While I’m all for cooking at home to control ingredients and price, I’m happy that there are more vegetable options on the menu. I’m OK with a once-a-month burger or pasta carb-fest, but I like being able to find everyday restaurant food that reflects my normal eating.

What is your “not really a special occasion”-dining out strategy? Vegan/veggie/gluten-free/whatever… how do you eat out without sacrificing your general food principles? PS: This is a legitimate question, but read this entry on “blog discussion questions”  from AJ on Hollaback Health, which I am totally guilty of and reconsidering after reading this post.

Red Potato-Leek Hash with Spinach and Eggs

Posted on by
7
Cooking Light on a budget - Red Potato Hash with Spinach and Leeks

Cooking Light on a budget - Red Potato Hash with Spinach and Leeks

I love Cooking Light. It is one of the few cooking magazines that I actually find every day recipes in, not just special occasion food. But, sometimes, CL can get a little pricey. I understand that you can’t fill a magazine with bare bones recipes every month, but at the same time, sometimes a recipe is just as good with eight ingredients as it would be with 15. This weekend, I was visiting my family and decided to pick one of the new recipe’s from this month’s Cooking Light to find a quick dinner idea and I spotted this Fingerling Potato-Leek Hash with Swiss Chard and Eggs.

Breakfast for dinner? Perfect! But when I got to the grocery store I realized fingerling potatoes, swiss chard and gruyere were a little fancy for the dinner I had in mind. And when I say fancy, I mean, not in my budget.

So I swapped in red potatoes, spinach and part-skim mozzarella (although, wikipedia tells me Swiss cheese would be a better replacement cheese) and ended up with a tasty, filling and not super expensive dinner.

Making potato leek hash

Making potato leek hash

Red Potato-Leek Hash with Spinach and Eggs

Ingredients

About 4 cups of red potatoes, washed and chopped into halves or quarters depending on the size
2 cups chopped leeks
1 Tbs chopped garlic
1 Tbs olive oil
1 bag chopped spinach
4 eggs
1/4 cup shredded cheese
1 tsp paprika
1/2 tsp garlic salt
1/2 tsp pepper

Directions

1. Add chopped potatoes to a pot of boiling water and cook until tender (about 10 minutes, depending on the size.)

2. While potatoes are cooking, add leeks, garlic, olive oil to extra large saute pan on medium-high heat.

3. When potatoes are soft, drain and add them to the leeks. Toss potatoes with leeks and cook until they are browned.

4. Add spinach to mixture and toss. Sprinkle with paprika, salt and pepper and make sure everything is evenly coated.

5. When spinach is wilted and potatoes are browned, push mixture to one side of the pan and crack eggs in open space. Cover and cook for 3 minutes.

6. Sprinkle cheese over potato mixture, cover and cook for 2-3 more minutes, or until egg yolks are set.

Make 4 servings, each serving includes one egg. (About 7 WW+ per serving!)

Hearty vegetables and dumpling soup

Posted on by
9
Got the 'Winter Ughs'?

Got the 'Winter Ughs'? You need more soup in your life.

So, I’ve been iced in for the last few days, which has reminded me why I need to graduate and move closer to the equator to avoid winter in general. Really, it hasn’t been so bad, but I was looking forward to getting back on track with my new semester and work. You’d think two more days off would be great, but not when I’m stuck in my apartment!

I have been working on one of my 25 at 25 goals…

Can't tell? It is my afghan I started last year! As any semi-dedicated yarn crafter will tell you, it is crucial to finish your cold weather projects while it is still cold.

Can't tell? It is my afghan I started last year! As any semi-dedicated yarn crafter will tell you, it is crucial to finish your cold weather projects while it is still cold.

… and cooking a lot of soup.

To kick off my first recipe of the new year, and in Southern-ish tradition, I’ve revamped a recipe that I grew up loving: chicken and dumplings. Except.. I just finished “Eating Animals,”and the idea of eating chicken soup right now kind of makes me lose my appetite. (If you read the book, you’ll understand.) So, in place of chicken, I’ve added a bunch of vegetables, and I promise it is still really delicious and hearty.

Vegetables and dumpling soup

Vegetables and dumpling soup - This was a version I made with whole wheat flour, that's why the dumplings are tan. If you make it with white flour, you'll get lighter colored dumplings.

Vegetables and dumpling soup

Ingredients

Soup:
8 cups vegetable broth
1 white or yellow onion, chopped
3 celery stalks, chopped
2 bay leaves
1 cup milk (or milk substitute)
1 tsp black pepper
1 tsp garlic salt
1 cup frozen peas and carrots
3 cups frozen mixed vegetables (I used a “Japanese Mix” with green beans, peppers, broccoli and mushrooms)

Dumplings:*
You can either use this method from Paula Deen, that I used, which requires 2 cups of flour, a pinch of salt and about 3/4 cup ice water, or you can do it the easy way, which for this I actually recommend: 1 can of pre-made refrigerated biscuit dough.

Directions

1. Add broth, onions, celery, seasoning to large stew pot and cook over medium heat.
2. While the broth is simmering, either prepare dough for dumplings by slowly stirring cold water into salt and flour mixture until it comes together into a ball. OR Open your can of biscuit dough.
3. Add vegetables and milk to broth and stir.
4. When broth is hot and vegetables are warmed, pinch off 1 inch balls of dough and drop them into the pot.
5. Dough balls should be small.  Drop them one by one around the pot. It is OK if they stick together, since you can break them up with a wooden spatula later.
6. Cook mixture on medium to high heat for about 4 minutes, or until dumplings float to the top. You can use a spatula to stir around the bottom and sides of the pot, but let the dumplings cook for at least 3 to 4 minutes before doing this.
7. You can serve as is, or if you want a thicker base you can add about a tablespoon of flour.

*I attempted the PD dumpling recipe twice with different flours and I wasn’t thrilled with either version because they were a little too heavy. I know that the biscuit method will work, and if you’re not into pre-packaged foods, you could probably use a from-scratch biscuit recipe to make the dough.

Other notes: If you want chicken and dumplings, add chicken  at the beginning of the cooking process. I didn’t miss the meat at all.

I know this looks like the pot of doom, but really this recipe is super easy and delicious.

I know this looks like the pot of doom, but I promise this recipe is easy and delicious.

Don't be alarmed. This soup requires a storm before the calm while cooking.

Don't be alarmed. This soup requires a storm before the calm while cooking.

Makes about 6, 1 1/2 cup servings, for 6 WW points, using calculator. Five if you add the ingredients individually.

What is your favorite soup? I think tomato is still my favorite. Any excuse for a grilled cheese!

Vegetarian Collard Greens

Posted on by
8
Pig-free collards.

Pig-free collards.

I’d like to take a break from whining and blogging about Christmas sweets, to bring you my first attempt at collards. Now, throughout my life I’ve had a very keen sense of smell and a very big mouth, and as a kid I was pretty vocal about how much I hated collards, particularly the way they smelled cooking.

But then I grew up, started eating vegetables and ended up eating collards in other dishes. Even then, the fear of the gross-smelling green kept me from actually making them on their own. This year, however, my Dad planted collards in our winter vegetable garden, and they’ve done really well. So, I decided it was time to learn to make collards.

If you buy them like this, not pre-cut, be sure to wash them. Mine weren't dirty at all, but you can get the grit off by soaking them in a sink. The dirt will sink to the bottom and the collards will float on top.

If you buy them like this, not pre-cut, be sure to wash them. Mine weren't dirty at all, but you can get the grit off by soaking them in a sink. The dirt will sink to the bottom and the collards will float on top.

So I googled recipes and they all used ham hocks, pork fat or bacon. Ummmm no. Beyond the ethics of meat eating, I just don’t like the taste of ham. I put out a twitter APB and got some good suggestions. I ended up using this recipe that Tameika suggested as a jumping off point for my vegetarian collards. At first I was nervous that I wasn’t going to really like them, but I was really pleasantly surprised at how tasty and unlike my childhood memories they are.

Vegetarian Collard Greens

Ingredients

About 5 cups of collards, washed, chopped without stalks
1 small white onion, chopped
2 cloves of garlic, chopped
1 cup vegetable broth
1 Tbs brown sugar
1 Tbs balsamic vinegar
1 Tbs olive oil
Salt and pepper to taste

Directions

1. Saute onions, garlic and garlic in a large saute pan.

2. Add liquids and sugar and stir until dissolved.

3.  Add collards and stir so that they are coated and covered with the liquids. Some may stick out at first, but with a little stirring most should be covered depending on your pan/pot. You can add more liquid if you think they aren’t cooking evenly. It won’t hurt, but you’ll have more liquid left over when you`re finished.

4. Cook on medium-high heat for about 30 minutes, or until they are tender but not mushy.

 

Cooked in a skillet, but made from a box. I haven't conquered corn bread.

Cooked in a skillet, but made from a box. I haven't conquered corn bread.

 

Savory apple butternut soup

Posted on by
Reply
Savory butternut apple soup. I am in love with this soup, as you can see from my over-full bowl.

The best butternut soup of the season.

It is no secret that I LOVE butternut squash, in a borderline obsessive way. I mean, if I had a child born in 2010, he or she might have ended up named Butternut Benfield. Lucky for you and my future children, instead I just coming up with ways to eat as much squash as possible.

I’ve had other versions of this that were more on the sweet side, but this version uses red curry paste and thyme to make a savory soup.

Savory apple butternut soup

Ingredients

1 small butternut squash, peeled and cubed (About 4 cups)
1 apple, peeled, cored and cubed
1 small white onion, thinly chopped
1 tsp olive oil
1 Tbs chopped garlic
3 cups vegetable broth
1/2 cup cream, half/half or non-dairy cream (Soy or Almond)
1/2 Tbs dried Thyme
1 Tbs Red Curry Paste
1/2 tsp ground cumin
Salt and pepper to taste

Directions – Make about 7 cups.

1. Saute garlic and onion in oil until translucent.
2. Add broth, apple, squash, curry paste, thyme, and cumin.
3. Cook for 20-30 minutes or until apple and squash are soft.
4. Add cream and stir.

You could blend this soup for a smoother consistency, but I like it fine without that. Plus, less dishes to clean! Oh, and the hardest part of dealing with butternut squash is peeling and chopping. It doesn’t take THAT much work for a small squash, but if you buy the pre-cubed I won’t judge.

For complete nutritional information, check out my recipe on SparkRecipes.

Edit: I made another batch and used an emersion blender. I still like the chunky better.:

 

I think it needs more cream if it is going to be smooth.

I think it needs more cream if it is going to be smooth.

 

End of the semester small victories

Posted on by
3

So, I just spent six hours working on an eight page paper that is due tomorrow and guess how many pages I’ve actually written so far… 0! Woohoo! There was other stuff (research, a spreadsheet, etc.) that got done, but I just don’t have a lot to show. However, I need a brain break. And I’m proud of myself for making real food yesterday after a couple of weeks of pre-made salads and vegetable grocery store sushi.

Ok, I know it doesn't look like much. But a fresh vegetable + turkey meatloaf + almond rice pilaf = major cooking while studying success.

Ok, I know it doesn't look like much. But a fresh vegetable + turkey meatloaf + almond rice pilaf = major cooking while studying success.

I made the turkey meatloaf with greek yogurt and Ezekiel bread earlier this week, and the asparagus was lazy girl style..

This is my lazy-girl method of cooking asparagus. Asparagus + 1 Tbs water + 1 tsp olive oil + basil + garlic salt in the oven for about 12 minutes at 350* = perfect!

This is my lazy-girl method of cooking asparagus. Asparagus + 1 Tbs water + 1 tsp olive oil + basil + garlic salt in the oven for about 12 minutes at 350* = perfect!

My roommate broke out her German holiday decorations.

My roommate broke out her German holiday decorations.

Including this guy who "smokes" incense. I'm not sure how it works, but I'm not making it up.

Including this guy who "smokes" incense. I'm not sure how it works, but I'm not making it up.

She's also gotten a couple care packages from her family, including these cute handmade decorations. And cookies.

She's also gotten a couple of care packages from her family, including these cute handmade decorations. And cookies.

und Schokolade! ... Little known fact about me.. I took German in high school but I only remember the names for foods and animals.

und Schokolade! ... Little known fact about me.. I took German in high school but I only remember the names for foods and animals.

So tomorrow is my last class of the semester! And then I can go back to whining about my normal stuff for the next month.

Meat and Vegetables

Posted on by
3

So, the major news in my life this weekend was that my cat made a tumblr. She’s tumbling about food this week, so I’m sure all you food bloggers will be interested. And crazy cat people. (And for those of you who prefer people, bf Carlton is blogging about journalism and I made one to share stuff that doesn’t fit anywhere else.)

Meat makes a rare (ha) appearance on my blog.

Meat makes a rare (ha) appearance on my blog.

 

It’s no secret that my taste in meat isn’t very refined. I don’t eat much meat, but when I do it is never very classy. I like hamburgers. Friday, my coworker and I went to Pita’s, where I had my favorite Greek salad in Columbia, and I got this Tzatziki burger. It was awesome, even from my hardly-eating-meat perspective. They also have vegetarian friendly fare, so don’t let this giant burger picture scare you off.

Collards and Broccoli! My dad has been growing fall/winter vegetables for me while I'm at school. These guys are going strong.

Collards and Broccoli! My dad has been growing fall/winter vegetables for me while I'm at school. These guys are going strong.

Holy crap, it's broccoli!

Holy crap, it's broccoli!

These peppers are still hanging on. They've actually done better since it hasn't been so hot outside.

These peppers are still hanging on. They've actually done better since it hasn't been so hot outside.

Unfortunately, the squash didn't make it through a very cold week.

Unfortunately, the squash didn't make it through a very cold week.

Except for this little acorn-squash-baby.

Except for this little acorn-squash-baby.

I went down to the pretty much dead plot from the summer to check on any lingering plants. Of COURSE there are still cucumbers. I think if you really really like cucumbers, you should plant just one plant. You could eat one every day and still not get rid of all of them.

I thought this pattern was really neat looking.

I thought this pattern was really interesting looking.

I'm not sure why it looks like that.

I'm not sure why it looks like that.

Fall.

Fall.

Saturday I drove to Flotown to hang out with Carlton. It isn’t often that we both have Saturday night off from working and schooling, but it was nice to spend some weekend time together. We did laundry, homework and I ate salads. Don’t be jealous of our glamorous life!

I can’t wait for the boring stuff to be done this week so I can take deeeep breaths. I’m working on some recipes, inspired by this month’s Cooking Light.

My newest food obsessions

Posted on by
7
Butternut squash and ricotta pizza

Butternut squash and ricotta pizza

I made this butternut squash and ricotta pizza at the urging of Rachel, and I was not disappointed. I used the recipe from Real Simple.  I’ve never actually used pre-made pizza dough from the grocery before, but it may be my new favorite semi-homemade thing. It would be safe to say that I’m smitten with it at the moment. I’m dreaming up all the healthyish pizzas I can make, and then reminding myself that every day can’t be “Pizza Day!!” (Yes, PizzaDay!! is capitalized with !!)

I am addicted to balsamic vinegar.

I am addicted to balsamic vinegar. Yes, that is a book about cats in the background but it isn't mine. I'm just holding it for a friend.

Also, in my lamest food obsession to date, I have developed a craving for vinegar, particularly balsamic vinegar. After years of chasing the perfect salad dressing, and being disappointed by the ingredients list or the taste of most on the market, I have finally found something that I really love. The salad in the picture features my chickpea salad on some mixed greens with balsamic. I’ve eaten some version of this all week.

Anyway, lately I’ve been thinking that if I had to pick one food season that I love the most, it would probably be fall. Maybe if you ask me next spring when fresh summer vegetables are popping up I will have a different answer, but for now, I am really excited about autumn and Thanksgiving-season foods.

I love squash, sweet potatoes, apples, pecans, spinach, soups, stews, breads, cinnamon-spiced things, etc. Ok, I know all those aren’t just for fall, but that is when I’m most excited for eating them.

So, I promise that once my internet is fixed and reliable I will have entries that aren’t just about things I’m eating or halloween costumes past and present. I don’t know what difference that will make, but I feel like it is the truth. :)

This is what the end of October in S.C. looks like. All the fall colored leaves are hiding on the ground.

This is what the end of October in S.C. looks like. All the fall colored leaves are hiding on the ground.

What is your favorite food season? What is your least favorite? I can’t think of anything I love from the spring except Easter candy.

Vegetarian Groundnut Stew, or, the best soup ever

Posted on by
6

 

This might be the hardest part of this recipe. You can save yourself some trouble and look for pre-peeled, pre-chopped squash. I used acorn, but any sweet winter squash will work.

This might be the hardest part of this recipe. You can save yourself some trouble and look for pre-peeled, pre-chopped squash. I used acorn, but any sweet winter squash will work.

 

During our Jubilee harvest celebration last year, everyone spent hours digging giant sweet potatoes out of the garden. Except me, I spent the afternoon making enough of this recipe (along with sweet potato biscuits!) to feed 30 people. This recipe is based on one from Simply in Season, one of my favorite cook books ever. The book is divided by season so you can pick in season vegetables for tasty, simple meals.

Anyway, I’ve made this soup several times and it is always a hit. It takes a little work if you`re doing everything from scratch, but you could buy pre-chopped veggies if you wanted to save a few steps.

 

it is hard to capture the awesomeness of this soup, but believe me, it is the perfect fall soup.

it is hard to capture the awesomeness of this soup, but believe me, it is the perfect fall soup.

 

Vegetarian Groundnut Stew (ZenLizzie Style, adapted from Simply in Season)

Ingredients

2 small onions, chopped
3 cloves of garlic, chopped
3 cups winter squash or sweet potatoes, cubed
2 to 3 cups collards, chopped (you could use any sturdy greens)
2 tsp. chopped ginger root
3 cups tomato juice
1 cup apple juice
1 tsp. red pepper
1/2 cup peanut butter
1 Tbs olive oil

Directions

Saute garlic and onions in olive oil until translucent in a large soup pot.

Add squash, collards, juice, ginger, and pepper. Cook for 20-30 minutes or until squash and collards are soft.

Stir in peanut butter and simmer for 10-15 minutes or until flavors are blended.

 

I used one acorn squash and one sweet potato.

I used one acorn squash and one sweet potato.

S.C.-grown collards, pre-washed and pre-chopped.

S.C.-grown collards, pre-washed and pre-chopped.

I love ginger! Even if it isn't the most beautiful root.

I love ginger! Even if it isn't the most beautiful root.

Just trust me.

Just trust me.

Makes 8 servings. For complete nutritional information, see the recipe on SparkRecipes.

 

Plans, they are a changin’

Posted on by
9

 

The plants, they are a changing too.

The plants, they are a changing too.

 

I’m starting to feel more like myself after this weekend. I went out with friends from school, saw my family, watched the Gamecocks beat the #1 team in the country and made my cat dress up in her Halloween costume to cheer me up (those pictures really deserve their own post.)

After my visit to the dietitian where I thoroughly aggravated her and myself, everyone’s comments and talking to ZenMama, I’ve decided to change my goals from last week and do things a little differently.

Instead of doing calorie counts, I’m just going to keep a food log. Don’t worry, I won’t bore you with those. I’m also going to stay off the scale this week and I won’t be posting a Wednesday Weigh in/Update. As much as I hate to admit it, I think that thinking about weight loss and calories and all that is kind of driving me crazy. I have enough things to make me insane that I can’t opt out of.

Also, this week should be more relaxing since it is my fall break, and since I am going on a S.C. State Fair blogger lady date with Carla, Kat and Lily. I’d like to think we are breaking the health blogger lady date mold by attending one of the most hardcore fried-food centered events in one of the most hardcore fried-food centered states.

After this week, I’ll reevaluate and figure out where I want to go next.

But! something unrelated but awesome… new pictures I took in the garden this weekend..

 

I don't know what these little guys are but I think they are cute.

I don't know what these little guys are but I think they are cute.

Morning Glories... the prettiest of the weeds that takeover everything.

Morning Glories... the prettiest of the weeds that take over everything.

One of the plots my dad replanted with fall vegetables.

One of the plots my dad replanted with fall vegetables.

Marigolds are good for something when planted with vegetables. Buuut, I'm not sure what it is.

Marigolds are good for something when planted with vegetables. Buuut, I'm not sure what it is.

I think this is broccoli. Or, will be broccoli. I think.

I think this is broccoli. Or, will be broccoli. I think.

And these little guys are still holding on to summer.

And these little guys are still holding on to summer. In S.C., it is easy to do that until about mid-November.

I love plants so much. Seriously, I’m still in awe that the produce things and change and grow, even if they do sometimes bring nasty things into my apartment.

Happy Monday! Tell me one new thing you learned/ate/read/purchased/discovered this weekend.