Nikon Me

Vegetarian Chili

Olive Oil
Diced portobellos
Diced onion
Diced yellow, red, or green bell pepper
Minced garlic
Finely chopped habanero or Scotch Bonnet pepper
MorningStar Farms Grillers Recipe Crumbles

Can of whole tomatoes; fresh peeled tomatoes if in season!
Can of kidney beans
Can of tomato paste
Cumin, black pepper, and chili powder to taste

Sauté diced portobellos, onions, peppers, and garlic in olive oil over medium heat until they're softened and begin to caramelize. If you don't want your chili to be too spicy, use a jalapeño instead of a habanero or scotch bonnet. Meantime, put the canned tomatoes and beans (drain most of the liquid from the cans) in your Crock-Pot on low. (You can also do this in a large covered pot on the stove on low heat.)

When the onions are softened, add the bag of vegetarian Recipe Crumbles. Let them brown a little, then add all of this to the pot of tomatoes. Generously sprinkle in cumin and chili powder, and grind in some black pepper. Simmer all day, and stir in the tomato paste shortly before dinnertime. Taste and adjust the spices if needed. I added a little Chipotle Tabasco at this point.

Top with shredded cheddar and sour cream, and serve with fresh corn bread.

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Smoked trout salad with lemon-yoghurt dressing

I just made this as summer is approaching us where I live and I thought I would share it here. It's not a particularly fancy dish, but it's healthy and definitely tastes good.

For 2 serves:

1/2 bunch of lettuce, sliced
1 lebanese cucumber, halved lengthways and sliced thinly
1 stick of celery, sliced
1 carrot, shredded into thin ribbons with a vegetable peeler
2 truss tomatoes, halved, quartered (& halve the quarters if they are big tomatoes)
1 apple,  sliced into quarters, cored and sliced finely
1 smoked whole trout
1/2 cup of greek yoghurt
juice of half a lemon

Arrange lettuce on plates, then top with cucumber slices, celery, carrot ribbons and tomato pieces. Carefully pull the flesh of the trout from each side of the ribcage with a fork (be careful not to add any of the very small bones to the salad) and arrange on top of other ingredients. Top trout pieces with apple slices, mix the yoghurt and lemon juice together in a cup (thin out with a little water if you wish) and spoon over the entire salad.
Nikon Me

Potato-Apple Casserole


Tonight's side-dish was a potato-apple casserole made from thinly sliced potatoes, apples, and onions. I sprayed olive oil in a baking dish, then added the potatoes, apples, and onions, drizzled with melted butter and a little bacon fat, then baked in a preheated oven at 375 for 45 minutes, stirring a few times.

I also sprinkled on some basil and thyme. It would do well with just kosher salt and freshly ground pepper, and of course the bacon grease is optional.
Nikon Me

Portobello Parmigiana

Portobello Parmigiana

Preheat oven to 350°F. Rinse portobello caps and dip in a mixture of egg and milk, beaten together. (About one egg and 1/8 cup of milk for every four caps.) Dip in seasoned breadcrumbs. Put the caps on a greased, oven-safe dish or baking pan.

Top with chunky homemade tomato sauce and a generous handful of shredded mozzarella, and bake for about 15 minutes or until the cheese is melted and golden brown. Serve with spaghetti (topped with more sauce) and pinot noir.
Nikon Me

Harvest Sauce

Harvest Sauce

Sautee sliced zucchini and yellow squash in a little olive oil. Add sliced portobellos.
When those are nearly cooked, add diced tomatoes, artichoke hearts, garlic, and
sliced sundried tomatoes. Season with salt, freshly ground pepper, oregano, and parsley.
Simmer until it's sauce. Serve over whole-grain pasta!
Nikon Me

Tuna Caesar Pasta

Better Tuna Caesar Pasta PicCook pasta al dente and drain, then rinse with cold water to stop it from cooking and cool it off. This will work best with bite-size, rather than long, noodle varieties.

In a bowl, combine the pasta with a well-drained can of tuna, drained can of artichoke hearts, fresh or frozen peas, and sliced black olives. Other vegetables that would work well include sliced carrots, cut green beans, and cut asparagus. Stir in Caesar salad dressing to taste. Each can of tuna will provide a couple of people's worth of protein in the dish. I suggest 2-4 cans per pound of pasta.

Refrigerate and serve! You won't need to refrigerate long if you rinse the pasta in cold water and mix in peas straight from the freezer.
  • kint

Summer Squash and Corn Soup with Garden Tomatoes

Summer Squash and Corn Soup with Garden Tomatoes
Starting With Ingredients
pps 1030-31

3 lb yellow summer squash, grated
1 1/2 lb white onion, grated
1 qt water
2 T salt

3 lb tomatoes, diced (reserve liquid as well)
10 c corn kernels and milk (about 10 fresh ears)

1 qt heavy cream
2 bunches basil, chiffonade
Pepper to taste

Combine first four ingredients. Bring to a boil, reduce heat, and simmer for 30 minutes. Add in tomatoes and corn. Return to a boil. Kill the heat and stir in the cream, basil, and pepper. Serve hot or chill over ice and store (probably would even taste good cold!).


This cookbook has NEVER failed us. This soup was no exception. Admittedly, for a 1000+ page volume we've only done about a dozen recipes but that's more than just about any other cookbook I own. Since this was only for two, I halved the recipe and still had copious amounts left over.

I believe the corn milk is pretty much juicy bits left from the cob. After stripping the kernels I just gently ran the cobs over the large holes of a grater.

A food processor with a shredder disc is definitely the easiest way to grate all the onions and squash, but it's obviously not absolutely necessary (just less painful and time consuming).

I don't see any reason why this recipe couldn't be veganized with an unsweetened soy or nut milk, maybe a touch of thickener (though I suspect it would be fine left a little thin).
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spinach & chickpea soup

I saw this recipe (with steps & pictures) on the Simple Dollar:

Reproduced here for the click-wary.

2 cans garbanzo beans/chickpeas
Garlic powder equivalent to six cloves
1/4 cup extra virgin olive oil
3/4 cup bread crumbs
2 tablespoons paprika
2 tablespoons red wine vinegar
1 teaspoon cumin
1/2 pound spinach, washed and cleaned
Salt and pepper to taste

Rinse the chickpeas thoroughly, then put them in a pan, add 1 1/2 cups of water, and bring it to a boil. In another pan, bring the olive oil to a boil, then remove from heat for two minutes. While stirring the olive oil, add the paprika, the cumin, the red wine vinegar, then the bread crumbs (slowly). Set this aside. When the beans are boiling, add the spinach and allow it to boil for five minutes, stirring a bit. Add in the olive oil mixture, stir, then allow it to boil for another five minutes. Serve, preferably with bread. This should be enough for at least three meals.