Entree Salad: Mixed Bean-Tomato Salad with Basil Vinaigrette

April 05, 2013 by Lee in Weeknight Meals, Vegetarian, Entree Salad

This salad blends some favorite spring and summer vegetables - green beans, waxed beans and tomatoes. The vinaigrette is simple to prepare. All these ingredients, including the basil, can be found at your favorite farmer's market, grocery, or if you have space or containers (and a thumb greener than mine), your own garden. For cookouts or patio gatherings, this is also a highly transportable salad. Sometimes I even combine the tomatoes with the vinaigrette and then just pour the vinaigrette-plumped tomatoes over the beans and toss it all together!

INGREDIENTS

½ lb [230g] fresh green beans, trimmed
½ lb [230g] fresh wax beans, trimmed
1 ½ c [225g] cherry or grape tomatoes, halved
¼ c [60mL] balsamic vinegar
3 T [45mL] extra-virgin olive oil
1 t [5mL] kosher salt
1 t [5mL] freshly ground black pepper
½ c [75g] basil leaves, coarsely chopped
½ c [75g] finely chopped red onion

DIRECTIONS

Cook green and wax beans in boiling water 5 minutes.
Drain, then rinse in cold water to stop cooking; drain again.
Combine vinegar, oil, salt, pepper, basil and red onion - set aside
In a large bowl, mix beans and tomatoes, toss gently. Cover and chill.
When ready to serve, pour vinaigrette over vegetables and toss to combine.

Adapted from Cooking Light

Comfort Food: Greek Stew

February 18, 2013 by Lee in Comfort Food, Entrees

Comfort food in a few easy steps! This delicious stew, really low on the difficulty meter, combines beef with tomato, green beans and a healthy dose of oregano, a Greek favorite. Serving this flavorful stew over pasta really makes for a hearty dish. Or, you can omit the pasta, fill individual bread boules and host a comfort-filled dinner party!

INGREDIENTS

1/4 cup [60mL] olive oil
1 - 1 1/2 lbs. [450-680g] beef stew meat, cut in small cubes
1/4 cup [30g] flour
1 14.5 oz. [411g] can stewed or diced tomatoes, with juice
1 teaspoon salt [5mL]
2 teaspoons pepper [10mL]
1 tablespoon [15mL] dried oregano
12 oz. [340g] frozen green beans
1/2 c [120mL] water
12 oz. [340g] frozen cavatelli pasta* (optional)
1/4 cup [28g] parmesan cheese, grated (optional)
4 mini bread boules [optional]

Note: *Celetano brand cavatelli is a sturdy shell pasta perfect for serving with stew.

DIRECTIONS

Heat olive oil in stock pot.
Place stew meat in plastic bag with flour, salt and pepper and shake vigorously to coat.
Shake off excess flour and carefully place meat in hot olive oil.
Brown meat in oil, in two batches if necessary.
After all meat is browned, pour in tomatoes with juice, scraping bits from bottom of pot.
Add oregano, and if needed, additional salt and pepper to taste.
Bring temperature just to boil and then simmer on low 2 hours, or until meat is fork tender.
Add frozen beans to pot, using 1/2 c [120mL] water to cover beans.
Cook on low for 30 minutes and then serve over pasta, or in bread boules, sprinkling with grated parmesan cheese if desired.

Easy Entree: Red Pizza

January 25, 2013 by Lee in Entrees, Plan for a Party, Comfort Food, Weeknight Meals

I created this recipe after a trip to my local farmer's market. I realized that, without intending to, I'd chosen all "red" produce - juicy cherry tomatoes, red bell pepper, red onions - even some sun-dried tomatoes! Luckily, all those "red" vegetables taste even better when layered with mozzarella on a marinara sauced crust. For a spicy kick, I added the red pepper flakes. This pizza is fabulous as a quick weeknight meal, but can easily become the centerpiece of a cozy weekend party for friends. So, go to the grocery or farmer's market and stock up on "red" - oh, and maybe grab a nice bottle of it too!

INGREDIENTS

1 homemade or store-bought pizza crust
1 1/2 c [350mL] marinara sauce
1 red bell pepper, seeded and sliced into strips
1/2 c [75g] sun-dried tomatoes, diced
1/2 red onion, sliced
pinch of red pepper flakes
1/2 pint [230g] cherry or grape tomatoes, halved
1 1/2 c [168g] mozzarella cheese, shredded

DIRECTIONS

Spread marinara sauce on pizza crust, leaving 1/2 inch [13mm] border.
Sprinkle 1 c [112g] mozzarella cheese over sauce.
Layer red bell pepper strips, sun-dried tomatoes and onion over cheese.
Sprinkle with red pepper flakes.
Top pizza with cherry tomato halves and remaining 1/2 c [56g] cheese.
Bake at 400 degrees [204C] until brown on bottom and cheese is melted - about 15-20 minutes.

Vegetable: Connecticut Carrots

January 21, 2013 by Lee in Comfort Food

"Can you bring those carrots - the creamy ones with the crunchy topping?" This is usually the request I hear for family gatherings. And, with only 5 ingredients, this carrot dish comes together fast, so it also works for a last-minute potluck. Make it as often as I do - it's easy, it's creamy, it's vegetarian and it's different!

Adapted from Yankee Magazine

INGREDIENTS

3 15 oz. [425g] cans of sliced carrots, drained (1/3 c. [80mL] carrot juice reserved)
1 ¼ c. [238g] mayonnaise
1 ½ t. [7.5mL] horseradish
1 sm. yellow onion, grated
1 t. [5mL] cracked black pepper
1 c. [60g] dried breadcrumbs
2 T. [30g] butter, melted

DIRECTIONS

In medium bowl, place contents of 3 cans drained carrots – dice all large slices – Set aside.
In large bowl, mix mayonnaise, reserved carrot juice, horseradish and onion. Mix well and add cracked black pepper.
Add diced carrot slices to mayonnaise mixture. Stir until combined.
Place carrot mixture in 2 qt. [2L] greased, baking dish,. Combine breadcrumbs & melted butter & sprinkle over carrots.
Bake carrots in 350 degree [177C] oven until crumbs are brown & carrots are bubbling – 20 – 25 minutes.