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Fast & Easy Dinner: Spicy Thai Curried Lentils

partysugar — Thu, 05 Nov 2009 12:50:09 -0800

If you don't cook with lentils on a regular basis, you should start experimenting with them. The small legumes cook quickly, are filling, and can be served with everything from chorizo to arugula. Not to mention they're supposed to help you lose weight!

This recipe combines lentils with sweet potatoes, red pepper, and cauliflower. The exotically flavored dish is seasoned with coconut milk and red curry paste. It's a hearty and healthy vegetarian meal, so get the recipe now and read more.

Spicy Thai Curried Lentils
From Woman's Day

Ingredients

1 cup brown lentils, picked over and rinsed
1 can (14 oz) vegetable broth
1 cup canned lite coconut milk (not cream of coconut), stirred well before measuring
11⁄2 Tbsp red curry paste or 2 tsp red curry powder
3 cups fresh cauliflower florets
1 large sweet potato, peeled, cut in 3⁄4-in. chunks
1 red pepper, coarsely chopped
1⁄4 cup basil, finely shredded
1⁄4 cup cilantro leaves, finely chopped

Directions

Mix lentils, broth, coconut milk and curry in a large saucepan. Simmer, covered, 15 to 20 minutes until lentils are almost tender.
Place cauliflower, sweet potato and red pepper on lentils. Return to a simmer, cover and cook 10 to 12 minutes until vegetables and lentils are tender.
Sprinkle servings with the basil and cilantro.

Serves 4.

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Glazed Carrots Two Ways - Beginner and Expert

YumSugar — Wed, 04 Nov 2009 05:50:07 -0800

It isn't a true Thanksgiving meal without loads of sides, scattered around the table like banchan at a Korean barbecue. And one side (other than creamed spinach) that I can't do without is a bowl of candied carrots.

The premise behind glazed carrots couldn't be more basic: you simmer the root vegetables in some form of sweetener (sugar, maple syrup, honey, etc.) until the sauce has thickened and coats the carrots.

If you're taking part in a beginner, budget-conscious, or fast Thanksgiving dinner, opt for a two-step recipe made of only four pantry ingredients. Alternately, add citrus for a side that has layers of complexity. Scope out both recipes after the break.

Which Vegetarian Food Contains More Protein?

FitSugar — Mon, 26 Oct 2009 07:00:20 -0700

When I dappled in vegetarianism in college, my mom was all over me saying, "How are you going to get enough protein?" Meat isn't the only form of protein out there, so take this quiz to see how much protein you'll find in vegetarian foods.

Source

Take the quiz

YumSugar's Favorite Vegetarian Recipes

YumSugar — Fri, 23 Oct 2009 05:50:40 -0700

The month of October isn't just about candy, pumpkins, and captivating costumes; it also happens to be National Vegetarian Month. With more awareness than ever about the health, economic, and environmental benefits of vegetarianism, the number of people going veggie is on the rise.
Regardless of whether you've been a longtime vegetarian, a recession flexitarian, or plan to stay put as an omnivore, there's an abundance of vegetarian dishes so satisfying that you won't feel the need to make separate menus. See our favorites when you read on.

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Fast & Easy Dinner: Spinach, Olive, and Feta Omelet

partysugar — Thu, 22 Oct 2009 12:50:25 -0700

Do you live alone? Are you a vegetarian? If you answered yes to both of those questions, I suggest you consider this omelet for dinner tonight. It's a perfectly healthy and delicious meal for one.

In this recipe, the filling is a mixture of garlic, tomatoes, spinach, and black olives, but an omelet can be made with just about any vegetable, herb, or cheese, so use the technique and get creative with the ingredients. To look at the simple and straight-forward method, read more.

Spinach, Olive, and Feta Omelet
From The Nest

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 clove garlic, minced
4 cherry tomatoes, halved
4 ounces (1 cup) baby spinach
4 to 6 pitted black olives, sliced
3 eggs
1 sprig rosemary, chopped
1/4 cup half-and-half
1/2 pinch salt
1/4 teaspoon black pepper
1/4 cup feta cheese, crumbled

Directions

Place a nonstick sauté pan over medium-high heat. Add the olive oil and butter. When the butter is melted, add the garlic and halved tomatoes. Cook for 1 to 2 minutes.
Add the baby spinach and olives and cook for 1 to 2 minutes more, or until all of the spinach is wilted, then reduce the heat to medium.
Beat the eggs, rosemary, half-and-half, salt and pepper and pour into the pan. Stir constantly so that the eggs do not brown. When the center is just a little soft, crumble the feta cheese all around the omelet. Fold onto the plate and serve.

Serves 1.

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Mac Attack! Gorgonzola Apple Macaroni and Cheese

YumSugar — Wed, 21 Oct 2009 14:30:54 -0700

I love blue cheese, but occasionally find that it can overpower a dish with its pungent flavor. But after appreciating its modest contribution to last week's buffalo chicken macaroni and cheese, I was ready to give it a starring role.

One of my favorite versions of macaroni and cheese in San Francisco is made by Solstice, a restaurant and bar in my neighborhood. One taste of the creamy, steamy, slightly sharp mac - which is foiled by tart green apples and toasted walnuts - and all of the day's problems have vanished.

Since I've enjoyed it so many times at the restaurant, I took a stab at recreating it in my own kitchen. My attempt wasn't too bad, although I decided next time I'll make a few variations to the béchamel, which are noted below. Curious to see how I made it? Find out after the break.

The Basics: Béchamel Sauce

YumSugar — Tue, 20 Oct 2009 15:15:28 -0700

Calling all home cooks: if you haven't been acquainted yet with béchamel sauce, it's time you learned a thing or two about it. Chances are you've eaten this white sauce more than a few times in your life, whether layered in moussaka, drizzled on a croque monsieur, or as a component in other classic courses. Béchamel is over 300 years old, and is such a key element of traditional French cuisine that it actually serves as the base for many other sauces (see variations after the jump). The white sauce begins with a roux, and then scalded milk is gradually added, until the consistency is smooth and thick. Once you've mastered the recipe, you can use it to make a filling for white lasagna or to mix together a cheese sauce for nontraditional nachos. What are you waiting for? Get the recipe when you read more.

Soup's On: Roasted Vegetable Soup

partysugar — Mon, 19 Oct 2009 04:00:05 -0700

Now that you've made your own vegetable stock, you'll need a delectable vegetable soup recipe to put the stock to good use. This one is easy, hearty, and soothing. The technique to make this soup is similar to making the stock; it starts by roasting a bunch of vegetables in the oven. This concentrates the flavor and softens the texture of the veggies. While the ingredient list calls for tomatoes, leeks, garlic, and carrots, virtually any vegetables you have on hand will work: red peppers, onions, root vegetables, etc. To check out the simple yet satisfying recipe, please read more.

Roasted Vegetable Soup
From Martha Stewart

Ingredients

6 beefsteak tomatoes, halved and cored
2 leeks, white and pale-green parts cut into 1/2-inch pieces
2 carrots, cut into 1/4-inch pieces
4 cloves garlic
2 tablespoons olive oil
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 cup chopped fresh basil

Directions

Preheat oven to 425 degrees.
In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour.
Using tongs, peel off tomato skins.
In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
In batches, puree in blender. Stir in basil.

Serves 4-6.

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Fast & Easy Dinner: Taleggio Tartines With Watercress Salad

partysugar — Thu, 15 Oct 2009 12:50:58 -0700

Although a tartine is an open-faced French sandwich, this tartine recipe employs taleggio, a gooey Italian cheese. Taleggio smells stronger than it tastes and pairs well with fruit and bitter greens - in this case grapes and watercress. A quick vinaigrette combines grainy mustard with sherry vinegar and agave syrup. Don't skip the step that steeps the red onion in the vinaigrette because it gives the onion a slightly pickled flavor. To look at the recipe, read more.

Taleggio Tartines With Watercress Salad
From Vegetarian Times

Ingredients

Vinaigrette
2 1/4 tsp. sherry vinegar
1/4 tsp. whole-grain mustard
1/4 tsp. agave syrup
1Tbs. olive oil
1/4 cup thinly sliced red onion
Tartines
3 oz. Taleggio cheese
41/2-inch-thick slices walnut bread, lightly toasted
4 cups watercress or arugula
1 cup red seedless grapes, halved

Directions

To make Vinaigrette: Whisk together vinegar, mustard, and agave syrup in small bowl. Whisk in oil, stir in red onion, and season with salt and pepper, if desired. Let stand 10 minutes.
To make Tartines: Preheat broiler. Spread 3 Tbs. cheese on each piece of toast, and broil 1 minute, or until cheese is melted.
Remove onion from Vinaigrette. Toss onion with watercress and grapes. Add 1 Tbs. Vinaigrette to salad, and toss to coat.
Top each bread slice with 1 1/4 cups salad, and serve.

Serves 4.

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Cheese-Stuffed Mushrooms Two Ways - Beginner and Expert

YumSugar — Wed, 14 Oct 2009 05:50:53 -0700

Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small - especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.

Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven. Interested? Then keep reading.